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Detection of 3-N-oxalyl-l-2,3-diaminopropanoic acid in thermally processed foods by reverse phase high performance liquid chromatography

Rohini, Misra and Asha, Martin and Lalitha, R. Gowda (2009) Detection of 3-N-oxalyl-l-2,3-diaminopropanoic acid in thermally processed foods by reverse phase high performance liquid chromatography. Journal of Food Composition and Analysis, 22 (7-8). pp. 704-708.

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Abstract

Grasspea (Lathyrus sativus), because of its low cost and ease of cultivation, is often an adulterant of other legumes. The seeds—albeit rich in protein (20–32% of dry seed weight)—contain a neurotoxin, 3-N-oxalyl-l-2,3-diaminopropanoic acid (β-ODAP). An efficient and sensitive RP-HPLC method for detecting β-ODAP by pre-column derivatisation with O-phthalaldehyde (OPA) was developed in our laboratory. The usefulness of this method for measuring the β-ODAP content of thermally processed legume-based foods with various substitution levels of grasspea flour is demonstrated. The β-ODAP content of dehulled grasspea flour used was 5.26 ± 0.11 mg/g. The method shows a clear resolution between β-ODAP and its non-toxic α-isomer. At 1% (w/w) substitution it was possible to detect and distinguish the two isomers. Among the unit heat operations deep-frying results in the β-ODAP content being lowered by 80% irrespective of the substitution level. The decrease in β-ODAP content by fermentation was 58%, which was further decreased on steaming. The results indicate that levels as low as 0.01 mg of β-ODAP/g of product are measurable. Therefore this method is a useful tool in detecting the unwarranted use of grasspea flour in processed foods that pose health risks to unsuspecting customers.

Item Type: Article
Uncontrolled Keywords: Adulteration; Chickpea flour; Grasspea flour; Deep-frying; roasting; Fermentation; α-ODAP; Indian snack foods; Food safety; Food analysis; Food composition
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Food Safety Analytical Quality Control Lab
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Nov 2010 04:53
Last Modified: 28 Jun 2016 08:28
URI: http://ir.cftri.com/id/eprint/9761

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