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Detection of Lathyrus sativus in processed chickpea‐ and red gram‐based products by thin layer chromatography
Author(s) -
Paradkar Manish M,
Singhal Rekha S,
Kulkarni Pushpa R
Publication year - 2003
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1361
Subject(s) - lathyrus , gram , thin layer chromatography , chemistry , detection limit , cucumis , food science , chromatography , biology , botany , bacteria , genetics
Excessive consumption of Lathyrus sativus leads to crippling, irreversible paralysis of both lower limbs, mainly in males. This is attributed to the presence of a non‐protein amino acid, β‐ N ‐oxalyl‐ L ‐2,3‐diaminopropionic acid or β‐ N ‐oxalylamino‐ L ‐alanine. Using a thin layer chromatography method developed in our laboratory, adulteration of chickpea and red gram with L sativus in pressure‐cooked batters could be detected at levels of 100 and 200 g kg −1 respectively. When processed as a curried liquid dal, L sativus could be detected at 200 g kg −1 in chickpea and 100 g kg −1 in red gram. Processing into fried bhajiyas resulted in a detection limit of 200 g kg −1 in both red gram and chickpea. © 2003 Society of Chemical Industry