Abstract
The extraction procedure of oligosaccharides from chickpea seeds was optimized and sufficient extraction was achieved with 50% of ethanol-water in a ratio of 10:1 for solvent to defatted chickpea meal at 50 °C for 30 min. Under the optimal extraction conditions, the contents of oligosaccharides in 19 cultivars of chickpea seeds were determined by HPLC. The results showed that the main α-galactooligosaccharides (α-GOS) in chickpea seeds were raffinose, stachyose, verbascose and an unknown glycoside, which was isolated, purified, and identified as ciceritol. Ciceritol, the main sugar in all the chickpea samples, accounted for about 50% of the total α-GOS. There were considerable variations in the levels of α-GOS and sucrose between species, especially verbascose which could only be detected in 7 samples. With the highest amount of α-GOS and a low amount of sucrose, the 171 was the best choice for obtaining α-GOS for use as a prebiotic in functional foods.
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