Mono- and oligosaccharide composition of groundnut (Arachis hypogea)

Tharanathan, R. N. ; Wankhede, D. B. ; Raghavendra Rao, M. R. (1976) Mono- and oligosaccharide composition of groundnut (Arachis hypogea) Journal of Food Science, 41 (3). pp. 715-716. ISSN 0022-1147

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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.

Item Type:Article
Source:Copyright of this article belongs to Institute of Food Technologists.
ID Code:33330
Deposited On:30 Mar 2011 13:16
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