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Canavanine content of sword beans (Canavalia gladiata) – analysis and effect of processing

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Author

  • Sagarika Ekanayake
  • Kerstin Skog
  • Nils-Georg Asp

Summary, in English

The amino acid canavanine is a potentially toxic constituent of leguminous seeds. The aim of the present study was to determine the ability of different processing methods to reduce canavanine in sword beans (Canavalia gladiata). For this purpose a method for the detection and quantification of canavanine was developed using reversed-phase high-performance liquid chromatography of the dabsylated derivatives. The recovery of canavanine using this method was 88–91%. Optimum extraction of canavanine from raw and processed beans was obtained by addition of hot water prior to overnight soaking. The results obtained with this method agree well with previously published values for raw seeds. The method is sensitive, specific and can successfully be applied to the detection of canavanine in legumes.



Overnight soaking and boiling in excess water followed by decanting gave the most pronounced reduction in canavanine content (around 50%), followed by boiling and decanting excess water (34%). Roasting as used in this study and autoclaving were less effective in reducing the canavanine content.

Publishing year

2007

Language

English

Pages

797-803

Publication/Series

Food and Chemical Toxicology

Volume

45

Issue

5

Document type

Journal article

Publisher

Elsevier

Topic

  • Pharmacology and Toxicology

Keywords

  • Sword beans
  • HPLC
  • Dabsyl derivative
  • Canavanine
  • Processing

Status

Published

ISBN/ISSN/Other

  • ISSN: 0278-6915