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1. (Article ID: 10061)
 
Wight AW, Datel JM
Evaluation of a reversed phase high performance liquid chromatographic column for estimation of legume seed oligosaccharides
Food Chemistry 21 (1986) 167-181
 
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2. (Article ID: 10089)
 
Price KR, Eagles J, Fenwick GR
Saponin composition of 13 varieties of legume seed using fast atom bombardment mass spectrometry
Journal of the Science of Food and Agriculture 42 (1988) 183-193
 

A mass spectrometric technique is described which provides a fingerprint of the saponin composition in crude extracts of 13 varieties of bean seed. The identity of individual saponins was confirmed using HPLC. The ability of this technique to predict the presence of unidentified saponins and, hence, its use for monitoring fractionation or isolation procedures is discussed.

analysis, mass spectrometry, HPLC, Fast Atom Bombardment, legume, saponins

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3. (Article ID: 10298)
 
Revilleza MJR, Mendoza EMT, Raymundo LC
Oligosaccharides in several Philippine indigenous food legumes: determination, localization and removal
Plant Foods For Human Nutrition 40 (1990) 83-93
 

The oligosaccharide profile of raw mature seeds of seven different legumes indigenous to the Philippines was measured in 70% ethanol extracts of the seeds by thin layer chromatography using HPTLC plates and quantified by a densitometer. Based on the results, the legumes could be ranked according to decreasing oligosaccharide content or flatulence potential as follows: Sam-samping (Clitoria ternatea) greater than hyacinth bean (Dolichos lablab) greater than sabawel (Mucuna pruriens) greater than lima bean (Phaseolus lunatus) greater than swordbean (Canavalia gladiata) greater than rice bean (Vigna umbellata) greater than jack bean (Canavalia ensiformis). Sam-samping had 4.79% total oligosaccharides and hyacinth bean or batao, 3.66%. A jack bean accession had 1.79% oligosaccharides. Simple processing methods were tested to detoxify the oligosaccharides. Soaking the batao seeds had no effect while boiling even resulted in a net 23-31% increase in the levels of raffinose, stachyose and verbascose. On the other hand, two min of dry roasting resulted in complete removal of oligosaccharides whereas germination resulted in about 30-40% decrease after 1 and 2 days, respectively.

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4. (Article ID: 10803)
 
Buckeridge MS, Panegassi VR, Rocha DC, Dietrich SMC
Seed galactomannan in the classification and evolution of the Leguminosae
Phytochemistry 38 (1995) 871-875
 

The galactomannans from seeds of 28 Brazilian legume species were extracted and analysed, and these data were added to those of 23 others previously presented. Among the species of the subfamily Caesalpinioideae studied, 84.6% contain galactomannan in their seeds, whereas this polysaccharide was found in 52 and 46.6% of the Minosoideae and Faboideae, respectively. Higher galactomannan yields were found in seeds of Caesalpinioideae than in those of Mimosoideae and Faboideae. Furthermore, the galactomannans of Caesalpinioideae presented higher mannose:galactose ratios. This pattern did not change when further data available for 71 species were added. Considering the evolutionary pattern accepted for the Leguminosae in which Mimosoideae and Faboideae are derived from Caesalpinioideae, the data obtained suggest that in the course of evolution there was a decrease in galactomannan content, together with an increase in the proportion of galactose present. These features of galactomannan are also reproduced both at subfamilial and tribal levels. The yield and composition of seed galactomannans from tropical legume species are discussed in terms of the possibility that this multifunctional polysaccharide could be an important factor for the adaptation (through different strategies) of these species to the tropical humid, semi-arid and arid climates.

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