Cowin 1999

Eur J Clin Nutr. 1999 Nov;53(11):891-4.

The effect of missing data in the supplements to McCance and Widdowson's food tables on calculated nutrient intakes.

Cowin I1, Emmett P.

Abstract

OBJECTIVE:

To assess the degree of underestimation of nutrient intakes caused by missing data in McCance and Widdowson's food tables and supplements, the standard food tables used in the UK.

SUBJECTS:

1026 children aged 18 months.

SETTING:

A research clinic in Bristol.

INTERVENTIONS:

A 3-day dietary diary was completed for each child. These were coded and analysed using a database consisting of the unedited information in the food tables, to produce a set of 'uncorrected' nutrient intakes. 'Guesstimated' values for nutrient content were then added to our nutrient database in place of the missing values in the food tables, and the daily nutrient intakes were recalculated.

MAIN OUTCOME MEASURES:

Calculated daily nutrient intakes before and after substituting missing data in the food tables for guesstimated values.

RESULTS:

Of the 1027 foods used in the analysis, 540 had missing data for one or more nutrient content. For several of the nutrients examined adding guesstimated values altered the calculated nutrient intake of more than 90% of the subjects. However, for nutrients such as the B vitamins and the major minerals the mean percentage underestimate was very small. We calculated the underestimation of nutrient intake to be largest for vitamins E and D (13.8% and 14.7%, respectively). The effect of missing data on calculated nutrient intakes was proportionately greater at the bottom end of the nutrient intake distribution.

CONCLUSION:

Missing data has a fairly small effect on calculated mean daily intakes. However, it can result in some individuals being misranked within a nutrient intake distribution. The availability of a standard set of 'guesstimates' to use in place of missing data would reduce this problem, and would improve comparability between dietary surveys.

Oboh 1998

J Chromatogr A. 1998 Oct 9;823(1-2):307-12.

Anti-nutritional constituents of six underutilized legumes grown in Nigeria.

Oboh HA1, Muzquiz M, Burbano C, Cuadrado C, Pedrosa MM, Ayet G, Osagie AU.

Abstract

Six underutilized legume seeds grown in Nigeria namely, red and white lima beans, brown and cream pigeon pea, African yam bean and jackbean were analysed for different anti-nutritional factors Sojasapogenol B was identified as the predominant sapogenol in lima beans and jackbeans by capillary gas chromatography. The content of total inositol phosphates and individual inositol phosphates (IP6, IP5, IP4 and IP3) were analysed by ion-pair HPLC, being in the range of other legumes. Trace quantities of lupanine were identified as the alkaloid in jackbean. alpha-Galactosides were present in all the legume seeds, stachyose being the predominant galactoside in lima beans, African yam bean and jackbean, and verbascose in pigeon pea. The haemagglutinating activity was estimated as a measure of the lectin content of the samples. African yam bean was found to have the highest heamagglutinating activity. Tannins were found to be in low quantities. The presence of these anti-nutrients in relation to the nutritional value of the legume is discussed.

Martínez-Villaluenga 2005

J Food Prot. 2005 Jun;68(6):1246-52.

Raffinose family of oligosaccharides from lupin seeds as prebiotics: application in dairy products.

Martínez-Villaluenga C1, Frías J, Vidal-Valverde C, Gómez R.

Author information

Abstract

The raffinose family of oligosaccharides (RFOs) isolated from lupin seeds (Lupinus albus var. Multolupa) was evaluated for bifidogenic effects during the manufacture of probiotic fermented milk. A mixed starter inoculum was composed of Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus (1:1). Lupins are a rich source of RFOs that can be used as functional food ingredients. The addition of RFOs to milk increased B. lactis Bb-12 and L. acidophilus populations at the final fermentation time compared with controls. Final fermentation products are positively affected by addition of RFOs, and time of fermentation was reduced from 12 to 10 h. When RFOs were added to milk, they were preferentially used as a carbon source (57.7%) compared with lactose (23.7%) at the end of fermentation. These results suggest that the eventual choice of B. lactis Bb-12 and L. acidophilus in a mixed culture at a 1:1 ratio and addition of RFOs to produce a fermented milk product would have the advantages of rapid growth and acidificationrate and would likely increase the probiotic effect of the final functional product.

Giannoccaro 2008

Comparison of two HPLC systems and an enzymatic method for quantification of soybean sugars.

Enzo Giannoccaro, Ya-Jane Wang, Pengyin Chen

Successful breeding programs need fast and reliable methods for analyzing sugar composition in new soybean (Glycine max (L.) Merrill) lines. The efficiency to quantify the major sugars, including glucose, fructose, sucrose, raffinose, and stachyose, in fivesoybean lines with two HPLC systems and an enzymatic procedure were compared. Soluble sugars in soybean were extracted with water at a solvent-to-sample ratio of 5:1 at 50°C for 15min, and analyzed by high-performance size exclusion chromatography with refractive index detection (HPSEC-RI), high-performance anion-exchange chromatography with pulsed-amperometric detection (HPAEC-PAD), and a raffinose-series oligosaccharides assay procedure. All three methods produced comparable and reproducible results. The HPAEC-PAD method was more sensitive, faster and capable of separating all five major sugars in soybean with improved peak resolution compared with the HPSEC-RI method, and is recommended for soybeanbreeding programs. The enzymatic procedure required no expensive instrumentation and less sample preparation, but could not quantify individual raffinose and stachyose.

Richmond 1981

Analysis of simple sugars and sorbitol in fruit by high-performance liquid chromatography

Michael L. Richmond; Sebastiao C. C. Brandao; J. Ian Gray; Pericles Markakis; Charles M. Stine

Journal of Agricultural and Food Chemistry. 1981;29(1):4-7.

Scopus

Abstract

The application of a high-performance liquid chromatographic (LC) procedure for the determination of sugars and sorbitol in fresh fruits is described. This system combines the use of two bonded phase carbohydrate columns, joined in tandem; a ternary mobile phase (acetonitrile-water-ethanol) and a differential refractometer to accurately and precisely separate fructose, glucose, sorbitol, sucrose, and maltose. Total analysis time was 20 min for the five-sugar mixture. Twenty-four fruits were analyzed including eleven from the family Rosaceae, which often contain sorbitol. Sample recoveries ranged from 98% for fructose to 102% for maltose. © 1981 American Chemical Society.

Andersson 2009

J Agric Food Chem. 2009 Mar 11;57(5):2004-8. doi: 10.1021/jf801280f.

Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread.

Andersson R1, Fransson G, Tietjen M, Aman P.

Abstract

Content of dietary fiber and dietary fiber components in whole-grain rye (n = 18) were analyzed. The average total content, when fructan was included, was for dietary fiber 19.9% (range of 18.7-22.2%) and for extractable dietary fiber 7.4% (range of 6.9-7.9%). Arabinoxylan was the main dietary fiber component, with an average total content of 8.6%, followed by fructan (4.1%). During baking of whole-grain rye bread, only small changes in total content of arabinoxylan, arabinogalactan, and beta-glucan occurred, while the content of resistant starch increased and the content of fructan decreased in a baking-method-dependent manner. The molecular-weight distribution of extractable arabinoxylan in the flour was analyzed with a new method and ranged from 4 x 10(4) to 9 x 10(6) g/mol, with a weight average molecular weight of about 2 x 10(6) g/mol. During crisp bread making, only a limited degradation of arabinoxylan molecular weight was detected, while a notable degradation was observed in sour-dough bread. The molecular weight of extractable beta-glucan in the whole-grain rye flour ranged from 10(4) to 5 x 10(6) g/mol, with a weight average molecular weight of 0.97 x 10(6) g/mol. During bread making, the molecular weight of the beta-glucan was substantially degraded.

Sreenath 2008

Anal Bioanal Chem. 2008 May;391(2):609-15. doi: 10.1007/s00216-008-2016-x. Epub 2008 Mar 28.

Analysis of erythritol in foods by polyclonal antibody-based indirect competitive ELISA.

Sreenath K1, Venkatesh YP.Abstract

Sugar alcohols are widely used as food additives and drug excipients. Erythritol (INS 968) is an important four-carbon sugar alcohol in the food industry. Erythritol occurs naturally in certain fruits, vegetables, and fermented foods. Currently, HPLC and GC methods are in use for the quantification of erythritol in natural/processed foods. However, an immunoassay for erythritol has not been developed so far. We have utilized affinity-purified erythritol-specific antibodies generated earlier [9] to develop an indirect competitive ELISA. With erythritol–BSA conjugate (54 mol/mol; 100 ng/well) as the coating antigen, a calibration curve was prepared using known amounts of standard meso-erythritol (0.1–100,000 ng) in the immunoassay. Watermelon (Citrullus lanatus) and red wine were selected as the food sources containing meso-erythritol. The amount of meso-erythritol was calculated as 2.36 mg/100 g fresh weight of watermelon and 206.7 mg/L of red wine. The results obtained from the immunoassay are in close agreement with the reported values analyzed by HPLC and GC (22–24 mg/kg in watermelon and 130–300 mg/L in red wine). The recovery analyses showed that added amounts of meso-erythritol were recovered fairly accurately with recoveries of 86–105% (watermelon) and 85–93.3% (red wine). The method described here for erythritol is the first report of an immunoassay for a sugar alcohol.