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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
| Content Provider | CSIR - Central Food Technological Research Institute (CFTRI) |
|---|---|
| Author | Rohini, Misra Martin, Asha Lalitha, R. Gowda |
| 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. |
| Starting Page | 704 |
| Ending Page | 708 |
| Page Count | 5 |
| File Format | |
| Journal | Journal of Food Composition and Analysis. |
| Volume Number | 22 |
| Issue Number | 7-8 |
| Language | English |
| Access Restriction | Authorized |
| Subject Keyword | Chromatography Processed foods |
| Content Type | Text |
| Resource Type | Article |
