CHARACTERISATION OF DIETARY FIBRE - ASSOCIATED CONSTITUENTS BASED ON SUPERCRITICAL FLUID EXTRACTION
 
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Pol. J. Food Nutr. Sci. 1998;48(4):617–630
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ABSTRACT
Dietary fibres (DF) from legumes (lupine and pea), cereals (wheat, barley, rye, and oat) and different fractions of rapeseeds, were isolated by an enzymatic gravimetric method. The isolated DF was extracted by Supercritical Fluid Extraction (SFE) and compounds in the extracts were investigated by the use of UV-Vis spectroscopy and Micellar Electrokinetic Capillary Chromatography (MECC). The extractable compounds quantified by UV-Vis comprised proteins (λ=278-280 nm), cinamic acid derivatives (λ=325-330 nm), carotenoids (λ=470-474 nm), and chlorophyll (λ=667-669 nm). MECC was performed using the cholate- -taurine system. The results suggested variation in both amount and type of DF extractable compounds depending on the DF source. Changing the polarity of the extraction fluid by addition of modifier (MeOH) had a marked influence on the type of compounds extracted. Sinapic acid was detected by MECC in rapeseeds, whereas coumaric acid was demonstrated in rapeseeds and cereals (except wheat). A high number of unidentified peaks occurred in all electropherograms.
ISSN:1230-0322