Premium
Content of low molecular weight carbohydrates in vining peas ( Pisum sativum ) after blanching and freezing: effect of cultivar and cultivation conditions
Author(s) -
Ekvall J,
Stegmark R,
Nyman M
Publication year - 2005
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.2036
Subject(s) - stachyose , raffinose , sorbitol , cultivar , sucrose , fructose , chemistry , sugar , blanching , food science , botany , horticulture , biology
Abstract The content of low molecular weight carbohydrates (LMWC, glucose, fructose, sucrose, raffinose, stachyose and verbascose) was investigated in 29 cultivars of vining peas after blanching and freezing. The peas were harvested at about the same degree of ripeness. There was a positive correlation between the amount of raffinose, stachyose and sorbitol, while a high content of verbascose only could be seen when there was a low content of these sugars. High concentrations of sucrose were generally associated with high concentrations of glucose and fructose. Samples from 1999 had a significantly ( p < 0.001) higher content of raffinose, stachyose and sorbitol and lower of verbascose, probably because of the drier and warmer summer that year compared with 1998. Furthermore, medium and late maturing cultivars contained larger amounts of raffinose, stachyose and sorbitol than early cultivars, possibly due to the fact that these cultivars, to a greater extent, were exposed to a higher temperature and more intense sunlight for a longer time. Considerable differences in the content of LMWC could be seen both between the different cultivars and the various trials. Glucose and sucrose were generally similarly affected by cultivar and cultivation conditions, while cultivation conditions had a greater influence on the content of sorbitol and the raffinose family oligosaccharides (RFO; raffinose, stachyose, verbascose) in late‐maturing groups. It is concluded that many factors affect the content of LMWC in peas. However, as the content of RFO is comparatively small in vining peas, any nutritional significance of these sugars in the human colon is probably rather small. Copyright © 2004 Society of Chemical Industry