Evaluation of fructans in various fresh and stewed fruits by high-performance anion-exchange chromatography with pulsed amperometric detection

L’homme, C; Peschet, J.-L.; Puigserver, Antoine; Biagini, A.

doi:10.1016/s0021-9673(00)01262-0

Cited by 41 publications

(29 citation statements)

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“…The high levels of sugars in apple and carrot and the low levels of sugars in potato are comparable to that reported by Li et al 45 and to the levels of sugars and starch as found for peas for feeding by Bach Knudsen 36. The level of fructan is low in carrot, kale, pea, and potato but is reasonably high in apple, as also found in other investigations 46–50. Our values reported for apple, however, are almost 10 times higher than reported by Campbell et al 46 and L'homme et al 47 It is difficult to explain why this should be the case except if different analytical techniques had been used.…”

Section: Resultssupporting

confidence: 90%

Influence of different cultivation methods on carbohydrate and lipid compositions and digestibility of energy of fruits and vegetables

2012

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Section: Resultssupporting

confidence: 90%

Influence of different cultivation methods on carbohydrate and lipid compositions and digestibility of energy of fruits and vegetables

2012

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“…The GF 2 is the most commonly oligosaccharide found in banana and also in other fruits and vegetables (Campbell et al, ; Hogarth et al, ; Jovanovic‐Malinovska, Kuzmanova, & Winkelhausen, ; L'homme et al, ; L'homme, Puigserver, & Biagini, ). In addition, it is a prebiotic compound and the regular GF 2 consumption may to promote health benefits and well‐being to the consumer (Gibson et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…The banana pulp is mentioned as a source of FOS, however, significant differences were observed in the reported quantities: 10.90 mg/g dw (Campbell et al, ), 1.30 mg/g FOS in banana puree (Hogarth, Hunter, Jacobs, Garleb, & Wolf, ), 4.30–6.02 mg/g dw in bananas at different maturity stages (L'homme, Peschet, Puigserver, & Biagini, ), 0.30–1.63 mg/g dw in different banana cultivars (Der Agopian, Soares, Purgatto, Cordenunsi, & Lajolo, ), and 27.63–80.92 µg/g dw in different accessions of banana (Cruz‐Cárdenas et al, ). The different amount of FOS can be due to the cultivar, stage of ripening, processing, and methodologies applied in the analysis (Der Agopian et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…The occurrence of fructans in banana pulp is well‐documented in the literature (Campbell et al, ; Cruz‐Cárdenas et al, ; Der Agopian et al, ; Hogarth, Hunter, Jacobs, Garleb, & Wolf, ; L'homme, Peschet, Puigserver, & Biagini, ); however, minimal information is available about the presence of other oligosaccharides such as galactooligosaccharides (GOS), maltooligosaccharides (MOS), and xylooligosaccharides (XOS). Furthermore, according to our own literature search, no study was found dealing with oligosaccharides profile in banana peel.…”

Section: Introductionmentioning

confidence: 99%

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Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel

Pereira

Arruda

Pastore

2017

J Food Process Preserv

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This study evaluated the effect of ethanol concentration (EC, 0-70%) and temperature (25-75 8C) on the oligosaccharides extraction from ripe banana pulp, as well as the profile of mono-, di-, galacto-, fructo-, malto-and xylooligosaccharides in ripe banana pulp and peel. According to response surface plots, EC of 52% (vol/vol) and 75 8C provided the maximum oligosaccharides extraction from banana pulp. High-performance anion exchange chromatography coupled to pulsed amperometric detection showed the presence of glucose, fructose, sucrose, maltose, arabinose, 1-kestose, xylopentaose, and xylohexaose in banana pulp and glucose, fructose, sucrose, 1-kestose, maltotriose, xylopentaose, and xylohexaose in banana peel. Banana pulp and peel showed 6.47 and 1.42 mg/g dw of total oligosaccharides, respectively. The chromatographic analysis showed fructo-and xylooligosaccharides as the main banana oligosaccharides. Finally, banana can contribute to the intake of sugars and prebiotic oligosaccharides. Practical applicationsThe extraction is the first step in the evaluation of the plant composition and several factors influence the recovery of the target compound. Oligosaccharides present a wide variety of applications in food science and industry and they are extensively studied in fruits metabolism. Methods with extraction conditions optimized and chromatography conditions well-defined are very important to obtain reliable results. Furthermore, banana is one of the most consumed and processed fruits around the world and, consequently, the extraction procedure and analytical technique showed in this study can be helpful for quality control of banana and their products. | I N TR ODU C TI ONThe banana (Musa sp.) is one of the most consumed tropical fruit in the world and the world banana production in 2014 reached the mark of 114.3 million tons (FAOSTAT, 2017). In the worldwide fruit production, the banana is placed in first place and attracts consumers due to its nutritional properties and sensory aspects, as well as its practical consumption (Anyasi, Jideani, & Mchau, 2013;Aurore, Parfait, & Fahrasmane, 2009).Banana is a good source of minerals, carbohydrates and fiber such as pectin and resistant starch (Der Agopian, Purgatto, Cordenunsi, & Lajolo, 2009;Englyst & Cummings, 1986;Mitsou et al., 2011). Recent studies also showed that banana has remarkable amounts of oligosaccharides, especially fructans type FOS (fructooligosaccharides) and short-chain inulins, such as 1-kestose (1-kestotriose, GF 2 ), 1,1-nystose | Optimization of oligosaccharides extraction from banana | Extraction processThe Orbital Shaker Extraction (OSE) was used to extract the oligosaccharides from banana pulp powder. Briefly, the banana pulp powder was mixed with the hydroethanol solution in ratio 1:10 (wt/vol). The mixture was shaken at the required temperature for 1 hr at 200 rpm using a water bath shaker (Classic Series, model C76; New Brunswick Scientific, Edison, NJ). The temperature of the water bath shaker and the ethanol concentr...

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“…While Campbell et al (1997) from Ohio reported 1.09 mg/100 g of dry mass, Hograrth et al (2000) also from Ohio documented 430 and 600 mg/100 g fruit weight at different stages of maturity and Homme et al (2001) from France reported 130 mg/100 g in banana puree. In contrast, Muir et al (2007) did not detect fructan in Australian banana.…”

Section: Resultsmentioning

confidence: 98%

Fructan distribution in banana cultivars and effect of ripening and processing on Nendran banana

Shalini

Antony

2015

J Food Sci Technol

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Many plants store fructan as reserve carbohydrate. Fructans naturally present in almost all plant foods, are also used as functional ingredients by the food industry to modify the texture and taste due to their properties as gelling agents, fat substitutes, soluble dietary fibers and low calorie sweeteners. Seven banana cultivars were analysed for fructans and Nendran banana was selected for the next set of experiments as it had the highest fructan content (1433.3 mg/100 g) among the cultivars studied. Low temperature ripening (16°C) of Nendran banana resulted in higher fructan accumulation of these carbohydrates in cold conditions. Pectinase pre-treatment significantly increased yield of total fructans from 1.4/ 100 g to 6.5 g/100 g i.e., 370 %. Fructan composition was affected by processing, namely steaming and puree preparation in Nendran. The fructan composition data documented in this study will enable including banana, naturally high in fructans in the diet and will facilitate storage and processing for nutritional formulation for higher fructan consumption.

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Evaluation of fructans in various fresh and stewed fruits by high-performance anion-exchange chromatography with pulsed amperometric detection

Cited by 41 publications

References 14 publications

Influence of different cultivation methods on carbohydrate and lipid compositions and digestibility of energy of fruits and vegetables

Influence of different cultivation methods on carbohydrate and lipid compositions and digestibility of energy of fruits and vegetables

Extraction optimization and profile analysis of oligosaccharides in banana pulp and peel

Fructan distribution in banana cultivars and effect of ripening and processing on Nendran banana

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