Optimization of extraction methods for determination of the raffinose family oligosaccharides in leguminous vine peas (Pisum sativum L.) and effects of blanching
The extraction procedure for analysis of the raffinose family oligosaccharides (RFOs) in blanched leguminous vine peas was optimized. For this purpose, 25 pea samples from different cultivars and of different maturity were chosen at random. The effect of blanching was also studied in four cultivars. The yield of oligosaccharides was almost double on average when extracted with 50% ethanol as compa