Comprehensive oligosaccharide profiling of commercial almond milk, soy milk, and soy flour

Oligosaccharides are known for several bioactivities on health, however, in sensitive individuals, can cause in- testinal discomfort. This study aimed to investigate the oligosaccharide profiles in selected plant-based food products. A quantification method based on high-performance anion-exchange chromatography-pulsed amper- ometric detection was developed, validated, and used to measure major oligosaccharides. Additional low- abundant oligosaccharides and glycosides were characterized by liquid chromatography-tandem mass spec- trometry and glycosidases. The summed concentration of raffinose, stachyose, and verbascose ranged from 0.12-0.19 mg/g in almond milk, 3.6-6.4 mg/g in soy milk, and 74-77 and 4.8-57 mg/g in defatted and full-fat soy four. Over 80 different oligosaccharides were characterized. Novel compounds, 2,3-butanediol glycosides, were identified in almond milk. Low-abundant oligosaccharides represented 25 %, 6 %, and 10 % of total OS in almond milk, soy milk, and soy flour, respectively. The data here are useful to estimate oligosaccharide con- sumption from dietary intake and facilitate further studies on their bioactivity.

Automated summary

This study aimed to investigate the oligosaccharide profiles in selected plant-based food products. A quantification method was developed and used to measure major oligosaccharides. Over 80 different oligosaccharides were characterized, and novel compounds were identified in almond milk. The data here are useful to estimate oligosaccharide consumption from dietary intake and facilitate further studies on their bioactivity.