Effect of cooking on phosphorus and trace elements species in peas

Changes of solubility of phosphorus, manganese, iron, cobalt, nickel, copper, zinc and molybdenum and changes of proportions of individual element species fractions in pea seeds, occurring as a result of soaking and boiling of pea, were investigated. Speciation analyses were accomplished by size exclusion chromatography–inductively coupled plasma mass spectrometry. Total contents of elements, the respective soluble portions and portions passing SEC column, were ascertained and mass balances were done. During boiling of pea most of elements were partly dissolved. Compounds of elements remaining in the boiled pea became less soluble in most cases. Soluble high molecular weight element species, present in the original pea, were completely removed by boiling of pea. Low molecular weight species of nickel, zinc and molybdenum were more stable against thermal treatment. Nevertheless, boiling increases the proportions of ionic species and labile complexes.