## Abstract Lupin proteins are gaining attention to replace animal proteins and other plants ingredients in several foods such as bakery products, imitation dairy and meat products, and beverages. One of the major safety issues of lupin‐based foods is the presence of quinolizidine alkaloids (QAs),
Perennial stability of total quinolizidine alkaloid content in alkaloid-poor Washington lupin (Lupinus polyphyllusLindl)
✍ Scribed by Aniszewski, Tadeusz
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 206 KB
- Volume
- 76
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Total content of quinolizidine alkaloids (QA) in shoots, leaves and seeds of alkaloid-poor Washington lupin (L upinus polyphyllus Lindl) grown in Finland was studied from 1992 to 1994. The results show that during these years the amount of alkaloids in shoots decreased from 202 to 101 mg kg~1 DM. The reduction of QA in seeds was observed as follows : in multicoloured seeds (from 349 to 285 mg kg~1) and in grey seeds (from 218 to 165 mg kg~1) as well as in Ðgured seeds (from 372 to 331 mg kg~1 DM). No reduction of QA in black seeds (change from 249 to 248 mg kg~1) was observed. Total content of QA in leaves averaged 296 mg kg~1 DM. In comparison with the total content of QA of the same plant material grown at the same location in the years 1988È1991, a successive decrease in QA content was observed in shoots and seeds of alkaloidpoor WL. Leaves of unbred lupin also showed a discrete decrease in total QA content. In leaves of alkaloid-poor WL no change in alkaloid level was found. In seeds of unbred WL an increase in QA content was observed. The present data do not conÐrm the hypothesis that total content of QA in leaves, shoots and seeds of bred (alkaloid-poor) WL increases from year to year.
1998 SCI.
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