ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2020
Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 32 citations in OpenAlex.
- Bioactive Peptides from Andean Crops: Lactic Acid Bacteria Fermentation, Complementary Proteolysis, and Biological Activities.Foods (Basel, Switzerland) · 2026Review
- Alternative Protein Sources in Poultry and Pig Nutrition-A Review.Journal of animal physiology and animal nutrition · 2026Review
- Tempeh-type fermentation kinetics of tarwi (Frontiers in nutrition · 2026Article
- An Innovative Use of the QuEChERs Method and LC-MS/MS Technique for Fast and Simple Determination of Quinolizidine Alkaloids in Leguminous Plants.Molecules (Basel, Switzerland) · 2025Article
- Exploring the Potential of Lupin (Lupinus angustifolius) Flour-Based Ingredients in Developing High Moisture Meat Analogues.Journal of food science · 2025Article
- Quantitation ofMolecules (Basel, Switzerland) · 2024Article
- Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Article
- Isoflavone Content and Nutritional-Related Properties of Debittered Seeds from Two Andean Lupin (Foods (Basel, Switzerland) · 2023Article
- Composition and Antifungal Activity of the Alkaloidal Fraction ofMolecules (Basel, Switzerland) · 2022Article
- Quinolizidine-Based Variations and Antifungal Activity of EightMolecules (Basel, Switzerland) · 2022Article
- Chemical Composition, Tocopherol and Carotenoid Content of Seeds from Different Andean Lupin (Lupinus mutabilis) Ecotypes.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Article
- Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread's Physical and Nutritional Features.Plant foods for human nutrition (Dordrecht, Netherlands) · 2020Article
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Authors and funding
6 authors at 2 institutions in 2 countries.
Funding
Abstract
The evaluation of the level of alkaloids in edible Lupinus species is crucial from a food safety point of view. Debittering of lupin seeds has a long history; however, the control of the level of alkaloids after processing the seeds is typically only evaluated by changes in the bitter taste. The aim of this study was to evaluate the profile and residual levels of quinolizidine alkaloids (QA) in (Lupinus mutabilis Sweet) after aqueous debittering process. Samples from 10 ecotypes from different areas of Peru were analyzed before and after the process. Based on results obtained by gas chromatography and mass spectrometry, from eight alkaloids identified before the debittering process, only small amounts of lupanine (avg. 0.0012 g/100 g DM) and sparteine (avg. 0.0014 g/100 g DM) remained in the seeds after the debittering process, and no other alkaloids were identified. The aqueous debittering process reduced the content of alkaloids to levels far below the maximal level allowed by international regulations (≤ 0.2 g/kg DM).
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