Characterization of fructans and dietary fibre profiles in raw and steamed vegetables. (18th August 2018)

• Record Type: Journal Article
• Authors: Kalala, Gaétan; Kambashi, Bienvenu; Everaert, Nadia; Beckers, Yves; Richel, Aurore; Pachikian, Barbara; Neyrinck, Audrey M.; Delzenne, Nathalie M.; Bindelle, Jérôme
• Is Part Of: International journal of food sciences and nutrition. Volume 69:Number 6(2018)
• Page Start: 682
• Page End: 689
• Publication Date: 2018-08-18
• Subjects: Steaming -- fructan -- insoluble dietary fibre -- soluble dietary fibre -- vegetable; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2017.1412404
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: Dietary fibre (DF) has many positive effects on human health associated with its functionality in the gastrointestinal tract. These benefits vary according to the type of DF. Vegetables can be a natural source of DF in the diet. However, to provide adequate nutritional advice, the content and profile of their various DF types must be characterised. This study aimed to determine the DF profile of 29 vegetables cultivated in Wallonia (Belgium) and the impact of steaming on these profiles. Using a combination of enzymatic, gravimetric and chromatographic methods, fructans, total dietary fibre (TDF), low- and high-molecular-weight soluble dietary fibre (SDF), and insoluble dietary fibre (IDF) were analysed. Results show that the DF content varies considerably among the 29 investigated vegetable varieties and species, but the influence of steaming is limited to a shift from IDF to high-molecular-weight SDF for 18 of the 29 tested vegetables, while fructans are preserved with not actual reduction in the DP.