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A robust method was implemented to analyze vicine and convicine from faba bean and used to study variation among cultivars and growing years. Due to the different solubilities and stabilities of vicine and convicine, two extraction methods were compared, and conditions for high-performance liquid chromatography (HPLC) were optimized. The chosen method consisted of extraction with 7% perchloric acid with uridine as an internal standard, separation with a C18 column using 0.1% formic acid in water as the mobile phase, and UV detection at 273 nm. The response factors of vicine and convicine relative to uridine were determined using purchased vicine and convicine that was isolated from faba bean fractions by a preparative liquid chromatographic (LC) system coupled with mass spectrometry (MS). The established factors for vicine and convicine were 1.53 and 1.63, respectively. Their similarity makes it possible to use vicine as a standard for quantification of convicine in the absence of a convicine standard and vice versa. Among 10 cultivars grown in the same year and location, vicine and convicine concentrations ranged from 5.2–7.6 mg/g dw and 2.1–3.6 mg/g dw, respectively. Variation among growing years was relatively small but statistically significant (P < 0.05).
Alkuperäiskielienglanti
LehtiFood Research International
Vuosikerta76
Numero1
Sivut168-177
Sivumäärä10
ISSN0963-9969
DOI - pysyväislinkit
TilaJulkaistu - 2015
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä, vertaisarvioitu

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title = "Determination of vicine and convicine from faba bean with an optimized high-performance liquid chromatographic method",
abstract = "A robust method was implemented to analyze vicine and convicine from faba bean and used to study variation among cultivars and growing years. Due to the different solubilities and stabilities of vicine and convicine, two extraction methods were compared, and conditions for high-performance liquid chromatography (HPLC) were optimized. The chosen method consisted of extraction with 7{\%} perchloric acid with uridine as an internal standard, separation with a C18 column using 0.1{\%} formic acid in water as the mobile phase, and UV detection at 273 nm. The response factors of vicine and convicine relative to uridine were determined using purchased vicine and convicine that was isolated from faba bean fractions by a preparative liquid chromatographic (LC) system coupled with mass spectrometry (MS). The established factors for vicine and convicine were 1.53 and 1.63, respectively. Their similarity makes it possible to use vicine as a standard for quantification of convicine in the absence of a convicine standard and vice versa. Among 10 cultivars grown in the same year and location, vicine and convicine concentrations ranged from 5.2–7.6 mg/g dw and 2.1–3.6 mg/g dw, respectively. Variation among growing years was relatively small but statistically significant (P < 0.05).",
keywords = "416 Food Science, vicine, convicine, faba bean",
author = "Pulkkinen, {Marjo Johanna} and Gautam, {Maheswor Dev} and Anna-Maija Lampi and Veli-Matti Ollilainen and Stoddard, {Frederick Lothrop} and Sontag-Strohm, {Tuula Stina} and Salovaara, {Hannu Olavi} and Piironen, {Vieno Irene}",
year = "2015",
doi = "10.1016/j.foodres.2015.05.031",
language = "English",
volume = "76",
pages = "168--177",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier Scientific Publ. Co",
number = "1",

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TY - JOUR

T1 - Determination of vicine and convicine from faba bean with an optimized high-performance liquid chromatographic method

AU - Pulkkinen, Marjo Johanna

AU - Gautam, Maheswor Dev

AU - Lampi, Anna-Maija

AU - Ollilainen, Veli-Matti

AU - Stoddard, Frederick Lothrop

AU - Sontag-Strohm, Tuula Stina

AU - Salovaara, Hannu Olavi

AU - Piironen, Vieno Irene

PY - 2015

Y1 - 2015

N2 - A robust method was implemented to analyze vicine and convicine from faba bean and used to study variation among cultivars and growing years. Due to the different solubilities and stabilities of vicine and convicine, two extraction methods were compared, and conditions for high-performance liquid chromatography (HPLC) were optimized. The chosen method consisted of extraction with 7% perchloric acid with uridine as an internal standard, separation with a C18 column using 0.1% formic acid in water as the mobile phase, and UV detection at 273 nm. The response factors of vicine and convicine relative to uridine were determined using purchased vicine and convicine that was isolated from faba bean fractions by a preparative liquid chromatographic (LC) system coupled with mass spectrometry (MS). The established factors for vicine and convicine were 1.53 and 1.63, respectively. Their similarity makes it possible to use vicine as a standard for quantification of convicine in the absence of a convicine standard and vice versa. Among 10 cultivars grown in the same year and location, vicine and convicine concentrations ranged from 5.2–7.6 mg/g dw and 2.1–3.6 mg/g dw, respectively. Variation among growing years was relatively small but statistically significant (P < 0.05).

AB - A robust method was implemented to analyze vicine and convicine from faba bean and used to study variation among cultivars and growing years. Due to the different solubilities and stabilities of vicine and convicine, two extraction methods were compared, and conditions for high-performance liquid chromatography (HPLC) were optimized. The chosen method consisted of extraction with 7% perchloric acid with uridine as an internal standard, separation with a C18 column using 0.1% formic acid in water as the mobile phase, and UV detection at 273 nm. The response factors of vicine and convicine relative to uridine were determined using purchased vicine and convicine that was isolated from faba bean fractions by a preparative liquid chromatographic (LC) system coupled with mass spectrometry (MS). The established factors for vicine and convicine were 1.53 and 1.63, respectively. Their similarity makes it possible to use vicine as a standard for quantification of convicine in the absence of a convicine standard and vice versa. Among 10 cultivars grown in the same year and location, vicine and convicine concentrations ranged from 5.2–7.6 mg/g dw and 2.1–3.6 mg/g dw, respectively. Variation among growing years was relatively small but statistically significant (P < 0.05).

KW - 416 Food Science

KW - vicine, convicine, faba bean

U2 - 10.1016/j.foodres.2015.05.031

DO - 10.1016/j.foodres.2015.05.031

M3 - Article

VL - 76

SP - 168

EP - 177

JO - Food Research International

JF - Food Research International

SN - 0963-9969

IS - 1

ER -