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MONO‐ AND OLIGOSACCHARIDE COMPOSITION OF GROUNDNUT (Arachis hypogea)
Author(s) -
THARANATHAN R. N.,
WANKHEDE D. B.,
RAO M. R. RAGHAVENDRA
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00707_41_3.x
Subject(s) - stachyose , raffinose , monosaccharide , oligosaccharide , chemistry , arachis , fructose , sucrose , composition (language) , food science , chromatography , botany , biochemistry , biology , linguistics , philosophy
The mono‐ and oligosaccharide composition of two different varieties of groundnuts has been determined. 70% alcohol was used for the extraction of mono‐ and oligosaccharides. The total monosaccharides constituted 5.08 and 5.00%, and were identified as D‐glucose (2.89 and 2.88%) and D‐fructose (2.19 and 2.11%); while the total oligosaccharides amounted only to 3.23 and 3.38% of the flour solids, respectively for the two varieties, and were identified as sucrose, 0.91 and 0.95%; raffinose, 0.94 and 1.06%; stachyose, 1.04 and 0.51%; and verbascoy, 0.2 and 0.38%. Final identification of the sugars was achieved by gas liquid chromatographic analysis as their trimethylsilyl derivatives. In addition, one of the varieties “Nambyquarae” (hybrid peanut) also contained ajugose, 0.48%. These groundnuts are unusual in that they contain a high proportion of free monosaccharides.