Analysis of β-N-oxalyl-l-α,β-diaminopropionic acid and homoarginine in Lathyrus sativus by capillary zone electrophoresis

Zhao, Liang; Chen, Xingguo; Hu, Zhide; Li, Qianfeng; Chen, Qian; Li, Zhixiao

doi:10.1016/s0021-9673(99)00788-8

Cited by 38 publications

(40 citation statements)

References 10 publications

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“…In their study on the Lathyrus species, Sacristan et al [32] determined that the β-ODAP content was between 0.79 mg/g and 5.05 mg/g, and the homoarginine content was between 7.49 and 12.44 mg/g. Zhao et al [33] determined that the β-ODAP content in grass pea seeds was between 0.16% and 0.58%, while the homoarginine content was between 0.32% and 1.06%. Fikre et al [23] analyzed grass peas from multiple genotypes that were collected from different regions and found that β-ODAP, homoarginine, and asparagines content ranged from 0.02% to 0.54%, from 0.68% to 0.86%, and from 0.03% to 0.08%, respectively.…”

Section: Calibration Curvesmentioning

confidence: 99%

β-N-oxalyl-L-2,3-diaminopropionic acid, L-homoarginine, and asparagine contents in the seeds of different genotypes Lathyrus sativus L. as determined by UHPLC-MS/MS

Arslan

Öten²,

Erkaymaz

et al. 2017

International Journal of Food Properties

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Lathyrus sativus L. is considered one of the most promising calorie and protein sources for the vast, expanding populations living in drought-prone and marginalized areas of the world. This study was conducted to determine the β-N-oxalyl-L-2,3-diaminopropionic acid (β-ODAP), L-homoarginine, and asparagine content of a total of 173 Lathyrus sativus L. genotypes, of which 93 were collected under natural conditions in Antalya. The β-ODAP, L-homoarginine, and asparagine content of Lathyrus sativus L. genotypes ranged from 1.55 to 20.8 mg/g seeds, 1.35 to 11.64 mg/g seeds, and 0.59 to 5.22 mg/g seeds, respectively. ARTICLE HISTORY

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Section: Calibration Curvesmentioning

confidence: 99%

β-N-oxalyl-L-2,3-diaminopropionic acid, L-homoarginine, and asparagine contents in the seeds of different genotypes Lathyrus sativus L. as determined by UHPLC-MS/MS

Arslan

Öten²,

Erkaymaz

et al. 2017

International Journal of Food Properties

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“…A simple capillary zone electrophoresis method has been developed by Zhao et al [84] for the quantitative determination of homoarginine in Lathyrus sativus. A new Na 2 B 4 O 7 -Na 2 SO 4 running buffer was used.…”

Section: Amino Acids and Their Derivatives In Food And Plantsmentioning

confidence: 99%

Recent advances in amino acid analysis by capillary electrophoresis

et al. 2001

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“…NaOH solution, washed 3 times with water and sun dried T10 22.90 Soaked overnight in 10 g L −1 NaOH solution, washed 3 times with water and sun dried T11 29.86 H 2 SO4 Soaked overnight in 5 g L −1 H 2 SO 4 solution, washed 3 times with water and sun dried T12 31.25 Soaked overnight in 10 g L −1 H 2 SO 4 solution, washed 3 times with water and sun dried T 13 69.44 Lime Soaked overnight in 5 g L −1 lime solution, washed 3 times with water and sun dried T 14 70.83 Soaked overnight in 10 g L −1 lime solution, washed 3 times with water and sun dried T 15 20.13 HCl Soaked overnight in 5 g L −1 HCl solution, washed 3 times with water and sun dried T 16 31.94 Soaked overnight in 10 g L −1 HCl solution, washed 3 times with water and sun dried T 17 38.19…”

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confidence: 99%

Influence of detoxified Indian vetch (Lathyrus sativus L.) on sensory and protein quality characteristics of composite flour chapatti

et al. 2006

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We studied the effects of different processing treatments, including soaking, steeping, boiling in water and germination and chemical treatments with H 2 SO 4 , HCl, lime and NaHCO 3 , on the removal of a neurotoxin, β-N-oxalyl-L-α,β-diaminopropionic acid (β-ODAP), from Indian vetch (Iv) and addition of detoxified Iv in chapatti. The toxin level was quantified by using thin-layer chromatographic and spectrophotometric methods. Maximum removal was observed after steeping in water at 60-70 • C for 8 h with seven rinses. The samples were dried, milled into flour and added to chapatti at different levels. Sensory attributes revealed that the chapattis were most acceptable by judges when supplemented with up to 200 g kg −1 of flour. The protein level of Iv flour increased from 124 to 174 g kg −1 as result of supplementation at 300 g kg −1 . Biological studies with albino rats showed that detoxified Iv had a better impact on nutritional status.

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Analysis of β-N-oxalyl-l-α,β-diaminopropionic acid and homoarginine in Lathyrus sativus by capillary zone electrophoresis

Cited by 38 publications

References 10 publications

β-N-oxalyl-L-2,3-diaminopropionic acid, L-homoarginine, and asparagine contents in the seeds of different genotypes Lathyrus sativus L. as determined by UHPLC-MS/MS

β-N-oxalyl-L-2,3-diaminopropionic acid, L-homoarginine, and asparagine contents in the seeds of different genotypes Lathyrus sativus L. as determined by UHPLC-MS/MS

Recent advances in amino acid analysis by capillary electrophoresis

Influence of detoxified Indian vetch (Lathyrus sativus L.) on sensory and protein quality characteristics of composite flour chapatti

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