Myo-inositol content of common foods: development of a high-myo-inositol diet

Clements, Rex S.; Darnell, Betty E.

doi:10.1093/ajcn/33.9.1954

Cited by 205 publications

(142 citation statements)

References 13 publications

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“…Myo-inositol content in the fruit of most common cultivar 'Hayward' was 0.116 g/100 g fresh weight (F.W. ), which is roughly of the same level as values reported by Clements Jr. and Darnell (1980), Paterson et al (1991) and Sanz et al (2004). In A. deliciosa, A. chinensis, and A. rufa fruit, considerable variation was apparent in myo-inositol content, with concentrations ranging from trace amount to 0.177 g/100 g F.W.…”

Section: Resultssupporting

confidence: 83%

“…and orange (0.307 g/100 g F.W. ), which are regarded as the highest levels among fresh vegetables and fruits of various kinds (Clements Jr. et al, 1980). Moreover, the myoinositol contents in A. arguta fruit are higher than those of 487 different foods, including meats, grains, and nuts, tested by Clements Jr. et al (1980) ground wheat (1.15 g/100 g F.W.…”

Section: Resultsmentioning

confidence: 99%

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Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Nishiyama

Fukuda²,

Shimohashi

et al. 2008

FSTR

106

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Soluble sugars, sugar alcohol, and organic acid contents in Actinidia fruits at the eating-ripe stage were determined in various genotypes using high-performance liquid chromatography: five A. deliciosa, seven A. chinensis, two A. rufa, eight A. arguta, and three interspecific hybrids. The main soluble sugars in A. deliciosa and A. rufa fruits were glucose and fructose, although sucrose was present in smaller amounts. In contrast, sucrose was the predominant sugar in A. arguta fruits, followed by fructose and glucose. Most Actinidia fruits tested here contained myo-inositol as a sugar alcohol component. In particular, myo-inositol contents in A. arguta fruits were 0.575-0.982 g/100 g fresh weight, which is the highest level among all foods. Regarding the organic acid component, citric and quinic acids predominated over malic acid in all Actinidia fruits tested. Compared to A. deliciosa and A. chinensis, the proportion of quinic acid was higher in A. rufa and lower in A. arguta.Keywords: Actinidia spp., kiwifruit, sugar, organic acid, myo-inositol *To whom correspondence should be addressed. E-mail: nishi@komajo.ac.jp IntroductionThe kiwifruit industry has made remarkable progress since the fruit was introduced to the world market from New Zealand in the 1950s (Ferguson, 2004). The export of fresh kiwifruit from New Zealand led to rapid expansion of kiwifruit plantings (Ferguson and Huang, 2007), and the fruit is now grown in many countries, especially in Italy, China, France, Greece, and Japan in the northern hemisphere, and in New Zealand and Chile in the southern hemisphere. Consequently, kiwifruit has become a commonly consumed fruit that is easily obtainable year-round in many countries.Although the genus Actinidia is composed of 76 species and about 125 taxa (Ferguson and Huang, 2007), until recently, the kiwifruit market has been dominated by a single cultivar, Actinidia deliciosa 'Hayward.' Its fruit possess several beneficial attributes such as excellent flavor, green flesh color, high vitamin C content, and exceptionally long storage life. In 2000, the yellow-fleshed fruit of a novel cultivar, A. chinensis "Hort16A", which was developed in New Zealand, made its entry into the world market. In addition, some novel cultivars of kiwifruit and the related Actinidia crops have recently been introduced into the world market on a small scale; others are anticipated in the near future (Ferguson and Huang, 2007;Nishiyama, 2007). These Actinidia fruits have a wide diversity in size, shape, hairiness, flesh color, and flavor. Differences are also apparent in their vitamin C contents (Ferguson and MacRae, 1992;Nishiyama et al., 2004), carotenoids such as lutein and β-carotene (McGhie and Ainge, 2002;Montefiori et al., 2005;Nishiyama et al., 2005), and a cysteine protease actinidin (Nishiyama and Oota, 2002;Nishiyama, 2007).The fruit flavor can be affected by amounts of several constituents including sugars, organic and amino acids, and volatile aromatic compounds. In particular, the flavor of the fruit flesh is hig...

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Section: Resultssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 99%

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Nishiyama

Fukuda²,

Shimohashi

et al. 2008

FSTR

106

View full text Add to dashboard Cite

show abstract

“…Although the content of myo-inositol in A. rufa fruit was lower than that of A. arguta fruit, it was identical to that of A. deliciosa 'Hayward' and was relatively high among fruit crops (Clements and Darnell, 1980). Although the nutritional and functional values of myoinositol for the human body have not been fully elucidated, A. rufa fruit could become a dietary source of myo-inositol, as are other Actinidia fruit.…”

Section: Resultsmentioning

confidence: 85%

Evaluation of Fruit Characteristics of Shima sarunashi (Actinidia rufa) Indigenous to Warm Regions in Japan

Kim

Beppu

Fukuda³

et al. 2009

J. Japan. Soc. Hort. Sci.

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The fruit characteristics of Shima sarunashi (Actinidia rufa (Siebold & Zucc.) Planch. ex Miq.), indigenous to the warm regions in Japan were determined. Two typical collections were investigated to evaluate fruit characters throughout growth. Starch accumulated gradually from 120 days after full bloom (DAFB), and peaked at 160 DAFB. Along with the reduction of the starch content, the sugar content increased at 180 DAFB. Major sugar components of A. rufa fruit were glucose, fructose, and sucrose. In the early stage of fruit development, quinic acid was predominant, and then the content decreased gradually until 160 DAFB, while the content of citric acid gradually increased after 60 DAFB and that of malic acid increased slightly. A trace amount of soluble oxalate was detected throughout the fruit development period. Ascorbic acid content increased in the early to mid-stages of fruit development. Considering the change in quality, the maturation period of A. rufa fruit was estimated to be 180 DAFB. From the evaluation of mature fruit among 11 local collections, fruit shape varied, being round, ovoid, cylindroidal, and truncate. Fruit weight ranged from 7.4 to 18.6 g. Fruit skin was glabrous and the surface color varied from reddish-brown to brown. Flesh color was basically green or dark green. Exceptionally, in one collection, the flesh was reddish around the core. Soluble solid content of ripened fruit juice ranged from 6.2 to 17.4%. Sugar content varied from 2.0 to 15.6 g/100 g FW. Myo-inositol content ranged from 6.0 to 132.1 mg/100 g FW. Major organic acids were quinic, citric, and malic acid, and quinic acid was predominant. Total acid content ranged from 1.5 to 3.0 g/100 g FW. Total ascorbic acid content ranged from 6.8 to 45.8 mg/100 g FW. In all collections, protease activity in the juice was very low.

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“…g -1 (free inositol in this study, microbiological assay) to 11500 μg . g -1 in stone-ground wheat bread (total inositol; Clements and Darnell, 1980). In our study, dialysable inositol content in wheat was 146 μg .…”

Section: Discussionmentioning

confidence: 42%

Comparison of high-performance ion chromatography technique with microbiological assay of <i>myo</i>-inositol in plant components of poultry feeds

Duliński¹,

Starzyńska-Janiszewska²,

Stodolak³

et al. 2011

J. Anim. Feed Sci.

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An ion chromatography technique (HPAEC-PAD) was employed for determination of inositol in plant components of feeds as an alternative to a microbiological assay. The study included analysis of total, free and dialysable inositol released from samples by an in vitro procedure simulating digestion in the gastrointestinal tract of birds. Inositol was separated on the high-performance anionexchange CarboPack MA1 column and monitored by the pulsed amperometric detection (PAD). As compared to the HPAEC-PAD technique, microbiological assay produced 2-3 fold lower values of total inositol, probably due to myo-inositol stereoselectivity of Saccharomyces cerevisiae ATCC 9080 analytical strain. The overall correlation coefficient was 0.989, 0.941 and 0.736 for total, free and dialysable inositol, respectively. Microbiological method of analysis rather than the HPAEC-PAD technique may be recommended for determination of dialysable myo-inositol released from feed samples during in vitro digestions that simulate gastrointestinal tract of birds. The HPAEC-PAD technique was more sensitive, convenient and suitable for total inositol determination.

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Myo-inositol content of common foods: development of a high-myo-inositol diet

Cited by 205 publications

References 13 publications

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Sugar and Organic Acid Composition in the Fruit Juice of Different Actinidia Varieties

Evaluation of Fruit Characteristics of Shima sarunashi (Actinidia rufa) Indigenous to Warm Regions in Japan

Comparison of high-performance ion chromatography technique with microbiological assay of <i>myo</i>-inositol in plant components of poultry feeds

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