Effect of traditional, microwave and industrial cooking on inositol phosphate content in beans, chickpeas and lentils
2002
Máñez, G. | Alegría, A. | Farré, R. | Frígola, A.
An high-performance liquid chromatography method for determining inositol phosphate fractions was adapted to legumes. The validity of the method was assessed by estimating the following analytical parameters: linearity (linear response between 125 and 5000 μ g inositol hexaphosphate (IP₆)/ml); instrumental precision and method precision (relative standard deviation, %) were 1.9% (IP₆) for instrumental, and 2.5% (IP₆) and 8.2% (IP₅) for method precision. An accuracy was estimated by percentage recovery (72 ± 3%). The application of this method to raw, conventional, microwave-cooked and ready-to-eat beans, chickpeas and lentils gave IP 6 contents ranging from 0.63 g/100 g dry matter in ready-to-eat lentils to 1.87 g/100 g dry matter in raw beans. The IP₆ content was reduced by all the cooking procedures, while the relative percentage of inositol pentaphosphate increased in all the legumes studied, and reached the maximum of 31% (expressed in relation to dry matter) in ready-to-eat beans.
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