Profile and content of residual alkaloids in ten ecotypes of Lupinus mutabilis Sweet after aqueous debittering process

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dc.contributor.author Cortés-Avendaño, Paola
dc.contributor.author Tarvainen, Marko
dc.contributor.author Jukka-Pekka, Suomela
dc.contributor.author Glorio-Paulet, Patricia
dc.contributor.author Yang, Baoru
dc.contributor.author Repo-Carrasco-Valencia, Ritva
dc.date.accessioned 2020-05-13T22:45:43Z
dc.date.available 2020-05-13T22:45:43Z
dc.date.issued 2020
dc.identifier.citation Paola Cortés-Avendaño, Paola; Tarvainen, Marko;Jukka-Pekka,Suomela; Glorio-Paulet1, Patricia ; Yang, Baoru y Repo-Carrasco-Valencia, Ritva. (2020). Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process. https://doi.org/10.1007/s11130-020-00799-y es_PE
dc.identifier.issn 1573-9104
dc.identifier.uri http://repositorio.lamolina.edu.pe/handle/UNALM/4361
dc.description Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias es_PE
dc.description.abstract The evaluation of the level of alkaloids in edible Lupinus species is crucial from a food safety point of view. Debittering of lupin seeds has a long history; however, the control of the level of alkaloids after processing the seeds is typically only evaluated by changes in the bitter taste. The aim of this study was to evaluate the profile and residual levels of quinolizidine alkaloids (QA) in (Lupinus mutabilis Sweet) after aqueous debittering process. Samples from 10 ecotypes from different areas of Peru were analyzed before and after the process. Based on results obtained by gas chromatography and mass spectrometry, from eight alkaloids identified before the debittering process, only small amounts of lupanine (avg. 0.0012 g/100 g DM) and sparteine (avg. 0.0014 g/100 g DM) remained in the seeds after the debittering process, and no other alkaloids were identified. The aqueous debittering process reduced the content of alkaloids to levels far below the maximal level allowed by international regulations (≤ 0.2 g/kg DM). en_US
dc.format application/pdf en_US
dc.language.iso eng en_US
dc.publisher Springer es_PE
dc.relation.uri https://link.springer.com/article/10.1007/s11130-020-00799-y es_PE
dc.rights info:eu-repo/semantics/openAccess en_US
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ *
dc.source Universidad Nacional Agraria La Molina es_PE
dc.source Repositorio institucional - UNALM es_PE
dc.subject Lupinus mutabilis es_PE
dc.subject Ecotipos es_PE
dc.subject Granos es_PE
dc.subject Secado es_PE
dc.subject Deshidratación acuosa es_PE
dc.subject Rendimiento es_PE
dc.subject Procesamiento es_PE
dc.subject Contenido proteico es_PE
dc.subject Propiedades fisicoquímicas es_PE
dc.subject Análisis organoléptico es_PE
dc.subject Composición química es_PE
dc.subject Evaluación es_PE
dc.subject Perú es_PE
dc.subject Tarwi es_PE
dc.subject Chocho es_PE
dc.title Profile and content of residual alkaloids in ten ecotypes of Lupinus mutabilis Sweet after aqueous debittering process es_PE
dc.type info:eu-repo/semantics/article en_US
dc.identifier.doi https://doi.org/10.1007/s11130-020-00799-y es_PE
thesis.degree.grantor Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias es_PE
dc.subject.ocde Alimentos y bebidas es_PE


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  • CIINCA [7]
    Centro de Investigacion e Innovación en Productos Derivados de Cultivos Andinos

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info:eu-repo/semantics/openAccess Except where otherwise noted, this item's license is described as info:eu-repo/semantics/openAccess

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