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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/6196

    Título
    Multiple reaction monitoring for identification and quantification of oligosaccharides in legumes using a triple quadrupole mass spectrometer
    Autor
    Prieto Santiago, VirginiaUBU authority Orcid
    Cavia Camarero, María del MarUBU authority Orcid
    Barba, Francisco J.
    Alonso de la Torre, SaraUBU authority Orcid
    Carrillo Pérez, CeliaUBU authority Orcid
    Publicado en
    Food Chemistry. 2022, V. 368, 130761
    Editorial
    Elsevier
    Fecha de publicación
    2022-01
    ISSN
    0308-8146
    DOI
    10.1016/j.foodchem.2021.130761
    Abstract
    Raffinose family oligosaccharides are non-digestible compounds considered as dietary prebiotics with health-related properties. Hence, it is important to develop highly specific methods for their determination. An analytical method is developed in this study for oligosaccharide identification and quantification using liquid chromatography-tandem mass spectrometry equipped with a triple quadrupole analyser operating in Multiple Reaction Monitoring mode. Raffinose, stachyose and verbascose are separated in a 10-minute run and the method is validated over a broad concentration range, showing good linearity, accuracy, precision and high sensitivity. A low-cost, short eco-friendly procedure for oligosaccharide extraction from legumes, with a high recovery rate extraction, good repeatability and reproducibility is also proposed. No plant-matrix effects were demonstrated. The method applied to the screening of 28 different legumes revealed species-related traits for oligosaccharide distribution, highlighting Pisum sativum (9.22 g/100 g) as the richest source of these prebiotics and its suitability as a functional food ingredient.
    Palabras clave
    Triple quadrupole
    Multiple reaction monitoring
    Oligosaccharides
    Legumes
    Materia
    Biología molecular
    Molecular biology
    Alimentos
    Food
    URI
    http://hdl.handle.net/10259/6196
    Versión del editor
    https://doi.org/10.1016/j.foodchem.2021.130761
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