Total, insoluble and soluble dietary fiber contents of Indian fruits

Punna, Ramulu; Rao, P. Udayasekhara

doi:10.1016/s0889-1575(03)00095-4

Cited by 148 publications

(90 citation statements)

References 16 publications

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“…There were significant differences (p<0.05) between the SDF contents of the fruits, papaya being the one with higher SDF content (2.91%), followed by mango (2.64%) and pineapple (1.82%). These results are similar to those reported by Ramulu & Rao (2003) who reported similar amounts of SDF in papaya and mango, but lower values in pineapple SDF. The presence of KL was not detected in the pulp of these fruits studied because this DF component is mainly found in the fruit skin (Femenia et al, 1998).…”

Section: Dietary Fiber Content and Associated Phenolic Compoundssupporting

confidence: 91%

Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

et al. 2016

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The presence of dietary fiber (DF) in the food matrix of some tropical fruits plays an important role in the release and absorption of its bioactive compounds, such as phenolic compounds (PCs). The aim of this study was to evaluate the effect of the DF fractions in mango cv. ' Ataulfo' , papaya cv. 'Maradol' and pineapple cv. 'Esmeralda' , on the bioaccessibility of their PCs and antioxidant capacity (ADXC) under an in vitro digestion model. The highest PCs content and ADXC was found in mango (274.30 mg GAE/100 g FW), followed by papaya (212 mg GAE//100 g FW), and pineapple (107.63 mg GAE/100 g FW), respectively. About 50% of the total PCs in all fruits was released at gastric phase, increasing closer to 60% at intestinal phase in mango and pineapple. However, the highest content of PCs associated to DF was found in mango (2.48 mg GAE/100 g FW) compared with papaya DF fractions (0.96 GAE/100 g FW) and pineapple (0.52 GAE/100 g FW). The presence of DF in mango, papaya and pineapple did not represent a major limitation on the bioaccessibility of its PCs according to the in vitro digestion model used in this study.

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Section: Dietary Fiber Content and Associated Phenolic Compoundssupporting

confidence: 91%

Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

et al. 2016

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“…Table 1 presents the values of IDF, SDF as well as TDF of fresh and dehydrated Cape gooseberry. The IDF fraction of fresh sample was higher than those reported previously for different Indian fruits (Ramulu and Rao 2003) but comparable with the correspondent values reported for mango and passion fruit (Martínez et al 2012). Moreover, the high IDF content indicates considerable amounts of celluloses and hemicelluloses present in the fruit.…”

Section: Dietary Fibresupporting

confidence: 86%

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

et al. 2013

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The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50-90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4±2.8 g retained water/ 100 g water) and the lowest rehydration ratio (1.15±0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.

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“…Pineapples pulp had average crude fibre content of 0.45±0.03g/100g [14]. Fibre content of Indian pineapple had 0.5g/100g-fw in fruit [19]. Fibre helps to maintain the health of gastrointestinal tract, but in excess it may bind some trace elements [20].…”

Section: Medicinal Valuementioning

confidence: 99%

“…The eating big amount of Pineapples has much sugar which can create diabetes, and dried have much sugar rate then fresh, so use small amount of dried fruits. It can also affect on skin and lips due to much eating [19]. When unripe, the pineapple not only inedible but poisonous, irritating the throat and acting as a purgative.…”

Section: Environment and Health Hazardmentioning

confidence: 99%