CORDIS OpenAire Datacite VIRTA Sygma LAReferencia - Red Federada de Repositorios Institucionales de Publicaciones Científicas Latinoamericanas UnpayWall Crossref Microsoft Academic Graph Europe PubMed Central PubMed Central European Union Open Data Portal http://link.springer.com/content/pdf/10.1007/s11130-020-00799-y.pdf https://doi.org/10.1007/s11130-020-00799-y Plant Foods for Human Nutrition Open Access 2020-02-03 Abstract<p>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. 0.0012ￂﾠg/100ￂﾠg DM) and sparteine (avg. 0.0014ￂﾠg/100ￂﾠg 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 (￢ﾉﾤ 0.2ￂﾠg/kg DM).</p> 0301 basic medicine Lupin Seeds Sparteine Organic chemistry Propiedades fisicoquímicas Plant Science Gas Chromatography-Mass Spectrometry Evolution and Nutritional Properties of Lupin Seeds Agricultural and Biological Sciences Food science Perú 03 medical and health sciences Deshidratación acuosa Alkaloids Secado Tarwi https://purl.org/pe-repo/ocde/ford#2.11.01 Granos Composición química ta116 Biology Ecotipos Ecology, Evolution, Behavior and Systematics Ecotype 2. Zero hunger Original Paper 0303 health sciences Rendimiento Procesamiento Evaluación ta1183 Análisis organoléptico ta1182 Botany Life Sciences Diversity and Applications of Cyperus Species Lupinus Chocho Chemistry Contenido proteico Evolution and Ecology of Endophyte-Grass Symbiosis Taste Seeds Lupinus mutabilis Patricia Glorio-Paulet, Ritva Repo-Carrasco-Valencia, Marko Tarvainen, Baoru Yang, Paola Cortés-Avendaño, Paola Cortés-Avendaño, Jukka-Pekka Suomela, 2020-02-03 journalpaper Abstract<p>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. 0.0012ￂﾠg/100ￂﾠg DM) and sparteine (avg. 0.0014ￂﾠg/100ￂﾠg 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 (￢ﾉﾤ 0.2ￂﾠg/kg DM).</p> Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process 10.1007/s11130-020-00799-y