Comparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant-based high-protein ingredients

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dc.contributor.authorHoehnel, Andrea
dc.contributor.authorSalas García, Jairo
dc.contributor.authorCoffey, Christine
dc.contributor.authorZannini, Emanuele
dc.contributor.authorArendt, Elke K.
dc.contributor.funderHorizon 2020en
dc.date.accessioned2021-04-26T08:44:46Z
dc.date.available2021-04-26T08:44:46Z
dc.date.issued2021-03-11
dc.date.updated2021-03-23T12:56:43Z
dc.description.abstractBackground: The increasing importance of plant‐based proteins in the food sector makes a reliable compositional analysis of plant‐based high‐protein ingredients a necessity. Specifically, the quantification of short‐chain carbohydrates is relevant for multiple areas, including food product development, food labelling and fundamental food chemistry and food technology research. Commonly used extraction procedures for subsequent high‐performance liquid chromatographic separation and quantification of short‐chain carbohydrates have been discussed controversially regarding a range of complications that can potentially lead to inaccurate sugar determination. The present study compares the sugar levels in wheat flour and wholemeal wheat flour determined with different aqueous and ethanolic extraction procedures. These procedures included measures to prevent enzyme activity and microbial growth, which represent two of the most relevant challenges in sugar extraction from food samples. Results: Differences in sugar levels (sum of sucrose/maltose, glucose and fructose) as high as 1.8% dry matter (wheat flour) were observed between the employed extraction procedures. Ethanolic extraction (80% ethanol in ultrapure water) with the use of the antimicrobial agent sodium azide but without Carrez clarification was identified as most promising for sugar determination in plant‐based high‐protein ingredients. Conclusion: A screening of high‐protein ingredients derived from cereals (wheat gluten), pseudocereals (quinoa, amaranth, buckwheat) and legumes (soy, pea, lupin, lentil, carob, chickpea, faba bean) concerning their levels of sucrose, maltose, glucose and fructose confirmed the applicability of the chosen extraction procedure. © 2021 Society of Chemical Industry.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationHoehnel, A., Salas García, J., Coffey, C., Zannini, E. and Arendt, E. K. (2021) 'Comparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant-based high-protein ingredients', Journal of the Science of Food and Agriculture. doi: 10.1002/jsfa.11204en
dc.identifier.doi10.1002/jsfa.11204en
dc.identifier.eissn1097-0010
dc.identifier.issn0022-5142
dc.identifier.journaltitleJournal of the Science of Food and Agricultureen
dc.identifier.urihttps://hdl.handle.net/10468/11219
dc.language.isoenen
dc.publisherJohn Wiley & Sons, Inc.en
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOODen
dc.rights© 2021, Society of Chemical Industry. Published by John Wiley & Sons, Inc. All rights reserved. This is the peer reviewed version of the following article: Hoehnel, A., Salas García, J., Coffey, C., Zannini, E. and Arendt, E. K. (2021) 'Comparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant-based high-protein ingredients', Journal of the Science of Food and Agriculture, doi: 10.1002/jsfa.11204, which has been published in final form at: https://doi.org/10.1002/jsfa.11204. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.en
dc.subjectPlant proteinen
dc.subjectCerealen
dc.subjectPseudocerealen
dc.subjectLegumeen
dc.subjectSugar quantificationen
dc.subjectSugar extractionen
dc.subjectEthanolic extractionen
dc.subjectHPLC analysisen
dc.subjectRIDen
dc.titleComparative study of sugar extraction procedures for HPLC analysis and proposal of an ethanolic extraction method for plant-based high-protein ingredientsen
dc.typeArticle (peer-reviewed)en
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