THERMAL-ISOMERIZATION OF BETA-N-OXALYL-L-ALPHA, BETA-DIAMINOPROPIONICACID, THE NEUROTOXIN IN LATHYRUS-SATIVUS, DURING COOKING

Citation
V. Padmajaprasad et al., THERMAL-ISOMERIZATION OF BETA-N-OXALYL-L-ALPHA, BETA-DIAMINOPROPIONICACID, THE NEUROTOXIN IN LATHYRUS-SATIVUS, DURING COOKING, Food chemistry, 59(1), 1997, pp. 77-80
Citations number
21
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
ISSN journal
03088146
Volume
59
Issue
1
Year of publication
1997
Pages
77 - 80
Database
ISI
SICI code
0308-8146(1997)59:1<77:TOBB>2.0.ZU;2-O
Abstract
The naturally occurring beta-form of N-oxalyldiaminopropionic acid (be ta-ODAP) present in Lathyrus sativus is the main neurotoxic principle implicated in neuro-lathyrism. The alpha-form of ODAP has been shown t o be less toxic to experimental animals. Therefore, the extent of isom erisation of the toxin from the beta-form to the alpha-form during coo king might determine the toxicity of L. sativus seed. The results of t he present study reveal that there is a temperature- and time-dependen t isomerisation of the beta-form to the alpha-form. The extent of conv ersion of beta-ODAP to its alpha-form was determined in some common In dian cooking preparations and was found not to exceed 40%. It seems li kely that the toxicity of L. sativus seed due to beta-ODAP is only par tially removed during cooking and that a significant proportion of the toxin (about 60%) remains as the toxic beta-form. (C) 1997 Elsevier S cience Ltd. All rights reserved.