Thermal degradation and consequent fragmentation of widely applied oligosaccharides

Forgó, Péter; Kiss, Attila; Korozs, Marietta; Rapi, Sándor

doi:10.1016/j.microc.2012.06.017

Cited by 15 publications

(8 citation statements)

References 25 publications

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“…Thus, all functional compounds increased significantly (P < .05). Previous studies reported that at neutral pH, the FOS composition and structure were preserved in temperatures up to 170°C (Forgo, Kiss, Korózs, & Rapi, 2013). Moreover, under acid conditions, the FOS hydrolysis was easier than at neutral or basic pH values, ant the FOS degradation occurred at 120°C (L'Homme, Puigserver, & Biagini, 2003), which is much higher than that used in the present study.…”

Section: For Instance)contrasting

confidence: 46%

Evaluation of nutritional and chemical composition of yacon syrup using 1H NMR and UPLC-ESI-Q-TOF-MSE

et al. 2018

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A complete characterization of yacon syrup was performed by analytical techniques, including NMR and UPLC-QTOF-MS. The effect of the different stages of yacon syrup production on fructooligosaccharides (FOS) and chlorogenic acid (CGA) contents were also evaluated. As a result, in addition to higher levels of FOS and CGA, some mineral elements, such as K, Ca and P, and essential amino acids, such as tryptophan, valine, and threonine, were determined in yacon syrup. Twenty-five compounds were putatively identified, and the main compounds were phenolics derived from quinic and trans-cinnamic acids. Considering the different stages of yacon syrup production, the results indicate that the contents of FOS and CGA were maintained in the pulping, enzymatic maceration and microfiltration, leading to a concentration of these components in the last stage of processing (vacuum concentration). These results will be used to fortify this innovative and promising product in the area of functional foods.

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Section: For Instance)contrasting

confidence: 46%

Evaluation of nutritional and chemical composition of yacon syrup using 1H NMR and UPLC-ESI-Q-TOF-MSE

et al. 2018

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“…These results were in agreement with thermal studies in previous researches such as works on some natural plant PSs and different types of oligosaccharides (Bothara and Singh, 2012;Forgo et al, 2013;Iqbal et al, 2013;Sun et al, 2013). Two decomposition peaks were observed as shown in Figure 5.…”

Section: Thermogravimetric Analysissupporting

confidence: 92%

“…Depending on explanations about TGA, it was found that 5-15% of total mass was removed up to 100 C by evaporation, at decomposition step between 230 C and 350 C, 22-32% of total mass was removed, and at the final step over 500 C only 36-38% of total weight was kept and these parts can be explained by ash and uronic acid and sulfate group bounded with ash content. These results were in agreement with thermal studies in previous researches such as works on some natural plant PSs and different types of oligosaccharides (Bothara and Singh, 2012;Forgo et al, 2013;Iqbal et al, 2013;Sun et al, 2013). Two decomposition peaks were observed as shown in Figure 5.…”

Section: Thermogravimetric Analysissupporting

confidence: 92%

Ultrasound assisted extraction of polysaccharides from hazelnut skin

Yılmaz

Tavman

2015

Food sci. technol. int.

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In this study ultrasound assisted extraction (UAE) of polysaccharides from hazelnut skin has been studied. Optimum sonication time has been evaluated depending on responses such as amount of carbohydrate and dried sample and thermogravimetric analysis. Chemical and structural properties of extracted material have been determined by Fourier transform spectroscopy attenuated-total reflectance (FTIR-ATR) spectroscopy. Pretreated hazelnut skin powders were extracted in distilled water. Mixture was sonicated by ultrasonic processor probe for 15, 30, 45, 60, 90, and 120 min. The results of UAE showed that maximum ethanol insoluble extracts in 60 min and the highest dry matter content could be obtained in 120 min extraction. Although total carbohydrate content of ethanol insoluble dry extract decreased with time, total carbohydrate in ethanol soluble fraction increased. Polysaccharides extracted from hazelnut skin were assumed to be pectic polysaccharide according to the literature survey of FTIR analysis result. Application time of UAE has an important effect on extraction of polysaccharide from hazelnut skin. This affect could be summarized by enhancing extraction yield up to critical level. Decrease of the yield in ethanol insoluble part could be explained by polymer decomposition. Most suitable model was hyperbolic model by having the lowest root mean square error and the highest R(2) values.

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“…Studies conducted in pulses, including reheating results in the present study, show that thermal treatments reduce RFO concentrations (Alajaji & El‐Adawy, 2006; Barampama & Simard, 1994; Campos‐Vega, Bassinello, Santiago, & Oomah, 2018; El‐Adawy, 2002). During heating, protons from water molecules act as a catalyst and cleave the glycosidic bonds in RFOs, leaving monosaccharides (galactose, fructose, and glucose) and a disaccharide (sucrose) as byproducts (Forgo, Kiss, Korózs, & Rapi, 2013). Therefore, application of low cooking and reheating temperatures and low moisture levels may minimize RFO degradation and be used as a strategy to obtain RFO‐rich pulse products.…”

Section: Resultsmentioning

confidence: 99%

Prebiotic carbohydrate concentrations of common bean and chickpea change during cooking, cooling, and reheating

Siva

Thavarajah

2020

Journal of Food Science

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Thermal processing of pulse crops influences the type and levels of prebiotic carbohydrates present. Pulses such as common bean and chickpea are rich sources of prebiotic carbohydrates, including sugar alcohols (SAs), raffinose family oligosaccharides (RFOs), fructooligosaccharides (FOSs), resistant starch (RS), and amylose. This study determined the changes in prebiotic carbohydrate concentrations of seven common bean and two chickpea market classes after thermal processing (cooking, cooling, and reheating). A 100-g serving of common bean provides 0.7 to 10.6 mg of SAs, 3.9 to 5.2 g of RFOs, 57 to 143 mg of FOSs, 2.6 to 3.9 g of RS, and 25 to 33 g of amylose; cooling and reheating reduced RFOs but increased SAs, FOSs, and RS in many cases. A 100-g serving of chickpea (cooked at 90°C for 4 hr) provides 1.2 to 1.7 g of SAs, 2.5 to 3.2 g of RFOs, 26 to 43 mg of FOSs, 3.6 to 5.3 g of RS, and 24 to 30 g of amylose; cooling and reheating reduced SAs and RFOs but increased FOSs, RS, and amylose concentrations. Processing methods change the nutritional quality of pulse crops by changing the type and quantity of prebiotic carbohydrates.

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Thermal degradation and consequent fragmentation of widely applied oligosaccharides

Cited by 15 publications

References 25 publications

Evaluation of nutritional and chemical composition of yacon syrup using 1H NMR and UPLC-ESI-Q-TOF-MSE

Evaluation of nutritional and chemical composition of yacon syrup using 1H NMR and UPLC-ESI-Q-TOF-MSE

Ultrasound assisted extraction of polysaccharides from hazelnut skin

Prebiotic carbohydrate concentrations of common bean and chickpea change during cooking, cooling, and reheating

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