Oligosaccharide Profile in Fruits and Vegetables as Sources of Prebiotics and Functional Foods

Autor:	Eleonora Winkelhausen, Ruzica Jovanovic-Malinovska, Slobodanka Kuzmanova
Rok vydání:	2014
Předmět:	chemistry.chemical_classification PEAR Oligosaccharide Xylitol chemistry.chemical_compound chemistry Fruits and vegetables medicine Monosaccharide Sorbitol Mannitol Food science Sugar Food Science medicine.drug
Zdroj:	International Journal of Food Properties. 17:949-965
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942912.2012.680221
Popis:	Low molecular weight carbohydrates including sugar alcohols and mono-, di- and oligosaccharides, in particular fructooligosaccharides and raffinose-family oligosaccharides, were determined in 32 fruits and 41 vegetables. Vegetables generally contained less monosaccharides than fruits. Sorbitol was detected in 18 fruits, xylitol in 15, while mannitol was found only in watermelon. On the other hand, sorbitol was found in 12, xylitol in 16, and mannitol in 14 vegetables. Cluster analysis was applied to categorized fruit and vegetables according to their content. Blueberry, pear, watermelon, and nectarine from the fruits; and garlic, spring garlic, leek, white onion, and scallion from the vegetables formed statistically significant clusters reach in oligosaccharides. Most fruits contained low amounts of fructooligosaccharides. The highest content of fructooligosaccharides was found in nectarine (0.89 ± 0.031 g/100 g fresh weight). The vegetable with the highest quantity of fructooligosaccharides was scallion ...
Databáze:	OpenAIRE
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