2026-06-18T03:30:35Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/61962022-11-23T10:52:56Zcom_10259.4_2519com_10259.4_2512com_10259.4_106com_10259_2604com_10259.4_2520com_10259_5086col_10259_6199col_10259.4_2521

Multiple reaction monitoring for identification and quantification of oligosaccharides in legumes using a triple quadrupole mass spectrometer Prieto Santiago, Virginia Cavia Camarero, María del Mar Barba, Francisco J. Alonso de la Torre, Sara Carrillo Pérez, Celia Triple quadrupole Multiple reaction monitoring Oligosaccharides Legumes Biología molecular Alimentos Molecular biology Food 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. Prieto-Santiago is a research assistant funded by Junta de Castilla y León (Spain) (Grant No. UBU-10-B). 2021-11-22T07:52:22Z 2021-11-22T07:52:22Z 2022-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 0308-8146 http://hdl.handle.net/10259/6196 10.1016/j.foodchem.2021.130761 eng Food Chemistry. 2022, V. 368, 130761 https://doi.org/10.1016/j.foodchem.2021.130761 info:eu-repo/grantAgreement/Junta de Castilla y León//UBU-10-B Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess application/pdf Elsevier https://riubu.ubu.es/bitstream/10259/6196/4/Prieto-fc_2022.pdf.jpg Hispana TEXT http://creativecommons.org/licenses/by-nc-nd/4.0/ RIUBU. Repositorio Institucional de la Universidad de Burgos http://hdl.handle.net/10259/6196