2024-03-28T09:26:14Zhttps://riubu.ubu.es/oai/requestoai: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
607
500
Cavia Camarero, María del Mar
115
600
Barba, Francisco J.
c958f426-19af-4ad6-bdac-c5c775483dc7
600
Alonso de la Torre, Sara
20
600
Carrillo Pérez, Celia
107
600
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.
Prieto-Santiago is a research assistant funded by Junta de Castilla y León (Spain) (Grant No. UBU-10-B).
application/pdf
eng
Elsevier
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
Triple quadrupole
Multiple reaction monitoring
Oligosaccharides
Legumes
Biología molecular
Alimentos
Molecular biology
Food
Multiple reaction monitoring for identification and quantification of oligosaccharides in legumes using a triple quadrupole mass spectrometer
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
THUMBNAIL
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2022-11-23 11:52:56.381
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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