Abstract：
:The aglycones of vicine and convicine, divicine and isouramil, are the causative agents of favism and, therefore, should be analysed along with vicine and convicine in research seeking to eliminate them. This study investigated the stability of the aglycones produced by hydrolysis with β-glucosidase. Reversed-phase, high-performance liquid chromatography (HPLC) with UV detection was shown to be able to observe both aglycone formation and further reactions in isolated fractions and extract made from faba bean and in faba bean suspension. Divicine and isouramil were unstable and degraded almost completely in extract in 60min and completely in fractions in 120min at a pH of 5 at 37°C. Adding sodium ascorbate delayed degradation of divicine. Divicine was more stable at 20°C than at 37°C. Being able to show formation and degradation of the aglycones, the proposed method allows monitoring of the vicine and convicine detoxification process.
journal_name
Food Chemjournal_title
Food chemistryauthors
Pulkkinen M,Zhou X,Lampi AM,Piironen Vdoi
10.1016/j.foodchem.2016.05.077subject
Has Abstractpub_date
2016-12-01 00:00:00pages
10-9eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30757-9journal_volume
212pub_type
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