Investigations on inulin-type oligosaccharides with regard to HPLC analysis and prospective food applicability

Attila Kiss, P. Forgó

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Relevance of research on prebiotic food components is recently largely enhanced as consumption of health-promoting functional foodstuffs displays a definite increase. Since there is a direct correlation between oligomer distribution of inulin and its prebiotic effect, it is of crucial importance to be capable to characterize its actual composition in thermally treated food samples. A newly developed high performance liquid chromatography method is applied for the examination of plant inulin samples using evaporative light scattering detection. The procedure contains a direct detection procedure of native inulin/fructo-oligosaccharide components after dissolving the samples in water at room temperature and by detecting the chain-distribution with HPLC coupled with evaporative light scattering detection. The method is accurate, simple, and without interferences from the detectable signals of mono- and disaccharides as thermal decomposition products of inulin. The analytical procedure eliminates the need to use artificial chemical hydrolysis of the macromolecule. The fructo-oligosaccharide components have been investigated by mass spectrometric detection with APCI ionization. The composition of several industrial samples and the thermal properties of inulin have also been investigated in order to reveal exact composition of inulin comprising bakery products exposed to thermal treatment. The thermal degradation leads to increase of the prebiotic feature as well.

Original languageEnglish
Pages (from-to)547-553
Number of pages7
JournalMonatshefte fur Chemie
Volume142
Issue number6
DOIs
Publication statusPublished - Jan 1 2011

Fingerprint

Inulin
Oligosaccharides
Prebiotics
Light scattering
Bakery products
Pyrolysis
Chemical analysis
Monosaccharides
Disaccharides
High performance liquid chromatography
Macromolecules
Oligomers
Ionization
Hydrolysis
Thermodynamic properties
Heat treatment
Health
Water

Keywords

  • Carbohydrate oligomers
  • Decomposition products
  • Evaporative light scattering detection
  • HPLC
  • Inulin
  • Thermal treatment

ASJC Scopus subject areas

  • Chemistry(all)

Cite this

Investigations on inulin-type oligosaccharides with regard to HPLC analysis and prospective food applicability. / Kiss, Attila; Forgó, P.

In: Monatshefte fur Chemie, Vol. 142, No. 6, 01.01.2011, p. 547-553.

Research output: Contribution to journalArticle

@article{40aab61f8b3a452393d531405dcea516,
title = "Investigations on inulin-type oligosaccharides with regard to HPLC analysis and prospective food applicability",
abstract = "Relevance of research on prebiotic food components is recently largely enhanced as consumption of health-promoting functional foodstuffs displays a definite increase. Since there is a direct correlation between oligomer distribution of inulin and its prebiotic effect, it is of crucial importance to be capable to characterize its actual composition in thermally treated food samples. A newly developed high performance liquid chromatography method is applied for the examination of plant inulin samples using evaporative light scattering detection. The procedure contains a direct detection procedure of native inulin/fructo-oligosaccharide components after dissolving the samples in water at room temperature and by detecting the chain-distribution with HPLC coupled with evaporative light scattering detection. The method is accurate, simple, and without interferences from the detectable signals of mono- and disaccharides as thermal decomposition products of inulin. The analytical procedure eliminates the need to use artificial chemical hydrolysis of the macromolecule. The fructo-oligosaccharide components have been investigated by mass spectrometric detection with APCI ionization. The composition of several industrial samples and the thermal properties of inulin have also been investigated in order to reveal exact composition of inulin comprising bakery products exposed to thermal treatment. The thermal degradation leads to increase of the prebiotic feature as well.",
keywords = "Carbohydrate oligomers, Decomposition products, Evaporative light scattering detection, HPLC, Inulin, Thermal treatment",
author = "Attila Kiss and P. Forg{\'o}",
year = "2011",
month = "1",
day = "1",
doi = "10.1007/s00706-011-0485-7",
language = "English",
volume = "142",
pages = "547--553",
journal = "Monatshefte fur Chemie",
issn = "0026-9247",
publisher = "Springer Wien",
number = "6",

}

TY - JOUR

T1 - Investigations on inulin-type oligosaccharides with regard to HPLC analysis and prospective food applicability

AU - Kiss, Attila

AU - Forgó, P.

PY - 2011/1/1

Y1 - 2011/1/1

N2 - Relevance of research on prebiotic food components is recently largely enhanced as consumption of health-promoting functional foodstuffs displays a definite increase. Since there is a direct correlation between oligomer distribution of inulin and its prebiotic effect, it is of crucial importance to be capable to characterize its actual composition in thermally treated food samples. A newly developed high performance liquid chromatography method is applied for the examination of plant inulin samples using evaporative light scattering detection. The procedure contains a direct detection procedure of native inulin/fructo-oligosaccharide components after dissolving the samples in water at room temperature and by detecting the chain-distribution with HPLC coupled with evaporative light scattering detection. The method is accurate, simple, and without interferences from the detectable signals of mono- and disaccharides as thermal decomposition products of inulin. The analytical procedure eliminates the need to use artificial chemical hydrolysis of the macromolecule. The fructo-oligosaccharide components have been investigated by mass spectrometric detection with APCI ionization. The composition of several industrial samples and the thermal properties of inulin have also been investigated in order to reveal exact composition of inulin comprising bakery products exposed to thermal treatment. The thermal degradation leads to increase of the prebiotic feature as well.

AB - Relevance of research on prebiotic food components is recently largely enhanced as consumption of health-promoting functional foodstuffs displays a definite increase. Since there is a direct correlation between oligomer distribution of inulin and its prebiotic effect, it is of crucial importance to be capable to characterize its actual composition in thermally treated food samples. A newly developed high performance liquid chromatography method is applied for the examination of plant inulin samples using evaporative light scattering detection. The procedure contains a direct detection procedure of native inulin/fructo-oligosaccharide components after dissolving the samples in water at room temperature and by detecting the chain-distribution with HPLC coupled with evaporative light scattering detection. The method is accurate, simple, and without interferences from the detectable signals of mono- and disaccharides as thermal decomposition products of inulin. The analytical procedure eliminates the need to use artificial chemical hydrolysis of the macromolecule. The fructo-oligosaccharide components have been investigated by mass spectrometric detection with APCI ionization. The composition of several industrial samples and the thermal properties of inulin have also been investigated in order to reveal exact composition of inulin comprising bakery products exposed to thermal treatment. The thermal degradation leads to increase of the prebiotic feature as well.

KW - Carbohydrate oligomers

KW - Decomposition products

KW - Evaporative light scattering detection

KW - HPLC

KW - Inulin

KW - Thermal treatment

UR - http://www.scopus.com/inward/record.url?scp=85027948886&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85027948886&partnerID=8YFLogxK

U2 - 10.1007/s00706-011-0485-7

DO - 10.1007/s00706-011-0485-7

M3 - Article

AN - SCOPUS:85027948886

VL - 142

SP - 547

EP - 553

JO - Monatshefte fur Chemie

JF - Monatshefte fur Chemie

SN - 0026-9247

IS - 6

ER -