2026-06-17T19:56:51Zhttps://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

Prieto Santiago, Virginia Cavia Camarero, María del Mar Barba, Francisco J. Alonso de la Torre, Sara Carrillo Pérez, Celia 2021-11-22T07:52:22Z 2021-11-22T07:52:22Z 2022-01 0308-8146 http://hdl.handle.net/10259/6196 10.1016/j.foodchem.2021.130761 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. eng http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional Triple quadrupole Multiple reaction monitoring Oligosaccharides Legumes Multiple reaction monitoring for identification and quantification of oligosaccharides in legumes using a triple quadrupole mass spectrometer info:eu-repo/semantics/article