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Quinolizidine Alkaloids in Seeds of Lupin Genotypes of Different Origins
- Boschin, G., Annicchiarico, P., Resta, D., D'Agostina, A., Arnoldi, A.
- Journal of agricultural and food chemistry 2008 v.56 no.10 pp. 3657-3663
- legumes, Lupinus albus, foods, food intake, quinolizidine alkaloids, genetic variation, provenance, ecotypes, Lupinus angustifolius, environmental factors, quantitative analysis, gas chromatography, mass spectrometry, antinutritional factors, Italy
- The intake of lupin-based foods could imply the exposure of consumers to quinolizidine alkaloids. The objectives of this study were to assess the genetic variation among and within 11 geographic regions of Lupinus albus ecotypes, verify the quinolizidine alkaloids amount of alkaloid-poor L. albus and Lupinus angustifolius varieties, and assess the effect of two climatically contrasting Italian environments on the alkaloid content. The quantitation was performed by GC-MS, and in all samples lupanine was the most abundant quinolizidine alkaloid, followed by albine and 13α-hydroxylupanine for L. albus and by 13α-hydroxylupanine and angustifoline for L. angustifolius. Some regions tended to have a high (Azores) or low (Egypt, Near East, Maghreb) total alkaloids content, but the variation among ecotypes within regions was larger than that among regions following the estimation of variance components. Alkaloid-poor varieties tended to have higher total alkaloid contents when grown in the subcontinental climate site, exceeding in some cases the limit of 0.200 mg/g.