Determination by capillary electrophoresis of total and available niacin in different development stage of raw and processed legumes: Comparison withhigh-performance liquid chromatography

The available and total niacin evolution during maturation of yellow pea lu pine (Lupinus luteus L., cv. June), pea (Pisum sativum L., cv. Ergo), faba bean (Vicia faba sp. minor Hart, cv. Tibo) and in germinated and high-press ure heated peas (Pisum sativum L., cv. Esla) have been determined by capill ary electrophoresis (CE). The results have been compared with those obtaine d by high-performance liquid chromatography (HPLC). The values obtained by CE were similar to those obtained by HPLC. Maturation of seeds significantl y reduced the available and total niacin content in legumes. The available/ total niacin ratio during seed maturation depends on the type of legume. In faba beans and peas, a reduction was observed which was more pronounced in the case of peas. For lupine seeds, the ripening produced an increase (34% ) in the available/total niacin ratio 50 days after flowering (DAF). Pea ge rmination produced an overall increase in available and total niacin conten t although the available/total niacin ratio decreased. High pressure heatin g of pea yielded an increase in the available niacin content and available/ total niacin ratio but the total niacin content did not change.