EFFECT OF AUTOCLAVING AND CONVENTIONAL AND MICROWAVE BAKING ON THE ERGOT ALKALOID AND CHLOROGENIC ACID CONTENTS OF MORNING GLORY (IPOMOEA-TRICOLOR CAV CV) HEAVENLY BLUE SEEDS

Ipomoea tricolor Cav. cv. (Heavenly Blue morning glory) seeds contain about 20% high-quality protein, about 16% fat, and 55.5% carbohydrate and inhibited the activity of trypsin to the extent of about 11 mg/g of seed flour. The total ergot alkaloid content of 52 mg/100 g of the seeds was reduced by 8-21% when the seed flour was mixed with a commercial wheat flour preparation (Bisquick flour mix) in a ratio of 1:9 and baked as a muffin in a autoclave at 121 °C for 18 min. Similar losses occurred when pure ergonovine was cobaked with the flour mix. Lysergol was more stable than ergonovine during baking. The corresponding decrease for the same preparation baked in a microwave oven for 90 s was about 30%; after conventional baking at 204 °C for 18 min, 23-31%. Losses in the crust were somewhat higher than in the crumb. Parallel studies on the decrease of chlorogenic acid showed that this compound is more labile than the alkaloids; it decreased about 100% in the crust fraction and 65% in the crumb fraction of the convection-baked muffin. Microwave baking reduced the chlorogenic acid content by 77% of the original. These findings show that varying degrees of thermal destruction of ergot alkaloids and chlorogenic acid occur in a typical flour mix at ordinary baking temperatures. © 1990, American Chemical Society. All rights reserved.