scholarly journals Bromatological characterization of fruit waste

2021 ◽  
Vol 20 (1) ◽  
pp. 84-96
Author(s):  
Ciliana Flórez Montes ◽  
Andrés Felipe Rojas González ◽  
Sneyder Rodríguez Barona
Keyword(s):  
Environmental Impact ◽  
Dietary Fiber ◽  
Food Industry ◽  
Added Value ◽  
Organic Load ◽  
Official Method ◽  
Total Dietary Fiber ◽  
Fruit Waste ◽  
Tree Tomato

In Colombia, a high amount of fruit waste is currently generated. These causes a negative environmental impact due to its high organic load. However, this type of waste has compounds in its structure that can be used in order to reduce the environmental impact and to obtain added value. The main of this study was to characterize bromatologically sixteen residues of fruit processing in Colombia, in order to propose a possible use in the food industry. The bromatological characterization of the waste was carried out by means of the quantification of dry matter (ASTM E1756-08), ash (ASTM E1755-01), proteins (Kjeldahl method), crude fats (AOAC Official Method), total dietary fiber (AOAC 993.21) and carbohydrates. It was found that grape and soursop seeds, lulo peel and tree tomato stem presents the highest total dietary fiber with content percentages above 50 %. Also, tree tomato, soursop, tangerine and orange seeds are an important source of protein and crude fats, with values highest than 12 and 27 %, respectively. It was also found that pineapple, mango, soursop and grape peel have a carbohydrate content greater than 50%. As a conclusion, the results of this study demonstrate that fruit waste have a potential use in the food industry, due to their protein, crude fat, total dietary fiber and carbohydrates content.

scholarly journals Fine Tuning a Bile-Enzymatic-Gravimetric Total Dietary Fiber Method

1997 ◽  
Vol 80 (1) ◽  
pp. 89-94 ◽  
Author(s):  
Kenneth J Cranker ◽  
Katherine M Phillips ◽  
Maria Carmen Rita V Gonzales ◽  
Kent K Stewart
Keyword(s):  
Standard Deviation ◽  
Dietary Fiber ◽  
Collaborative Study ◽  
Original Method ◽  
Fine Tuning ◽  
Official Method ◽  
Total Dietary Fiber ◽  
Modified Method ◽  
Relative Standard ◽  
Wet Weight

Abstract A recently proposed bile-enzymatic-gravimetric total dietary fiber (TDF) method was modified and the new procedure was compared with the original method, the traditional AOAC enzymatic-gravimetric determination (AOAC Official Method 985.29), and another simplified AOAC procedure by analyzing several diet composites, including National Institute of Standards and Technology 1548 total diet reference material. The original and modified bile-enzymatic-gravimetric procedures also were compared by analyzing 9 food samples from a collaborative study of the original method. The modified method consistently yielded values about 10% lower than the original method but closer to reference values and to values from AOAC Offical Method 985.29, suggesting results that are more in line with accepted TDF standard methodology. Our modified method was used to analyze 180 fresh-frozen diet composites with TDF values ranging from 0.6 to 3.2 g/100 g wet weight. Samples were from 2 multicenter feeding studies sponsored by the National Heart, Lung and Blood Institute: DELTA (Dietary Effects on Lipoproteins and Thrombogenic Activity) and DASH (Dietary Approaches to Stop Hypertension). The mean relative standard deviation (RSD) for duplicate analyses was 1.1%. For 40 assays of a quality control diet composite over 9 months, the standard deviation was 0.1 g/100 g wet weight (4.9% RSD), indicating the method’s excellent precision for routine use.

scholarly journals Determination of Total Dietary Fiber in Selected Foods Containing Resistant Maltodextrin by a Simplified Enzymatic-Gravimetric Method and Liquid Chromatography: Interlaboratory Study in China

2008 ◽  
Vol 91 (3) ◽  
pp. 614-621 ◽  
Author(s):  
Boqiang Fu ◽  
Jing Wang ◽  
Jean Michel Roturier ◽  
Zhiyu Tang ◽  
Huan Li ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Interlaboratory Study ◽  
National Standard ◽  
Official Method ◽  
Total Dietary Fiber ◽  
Modified Method ◽  
Resistant Maltodextrin ◽  
Aoac Official ◽  
Aoac Official Method

Abstract An interlaboratory study was conducted in China to validate the modified AOAC Official Method 2001.03 for the determination of total dietary fiber (TDF) in foods containing resistant maltodextrin (RMD), which will be adopted as the National Standard Method of China. The kind of buffer solution, the volume of filtrate evaporation, the volume of eluent for desalting and residual solution after evaporation, etc. were modified, which had been proved to have acceptable accuracy and precision in the routine assay. TDF contents in 3 representative foods and 2 kinds of RMD ingredient (i.e., NUTRIOSE 06 and NUTRIOSE 10) were measured using the modified method in 6 eligible laboratories representing commercial, industrial, and governmental laboratories in China. The results of the interlaboratory study indicated that the intralaboratory repeatability, interlaboratory reproducibility, and precision of the modified method are adequate for reliable analysis of TDF in food containing RMD, as well as resistant dextrin. Compared to AOAC Official Method 2001.03, the modified method is time- and cost-saving.

scholarly journals OBTENÇÃO E CARACTERIZAÇÃO DOS PRINCIPAIS PRODUTOS DO CAJU

2004 ◽  
Vol 22 (1) ◽  
Author(s):  
ANTÔNIO CALIXTO LIMA ◽  
NELSON HORACIO PEZOA GARCÍA ◽  
JANICE RIBEIRO LIMA
Keyword(s):  
Fatty Acids ◽  
Ascorbic Acid ◽  
Oleic Acid ◽  
Dietary Fiber ◽  
Unsaturated Fatty Acids ◽  
Ascorbic Acid Content ◽  
Total Dietary Fiber ◽  
Cashew Nut ◽  
Physical And Chemical

A presente pesquisa teve por objetivo a obtenção e caracterização de produtos derivados do caju. Para tanto, produtos da castanha-de-cajueiro comum e do pedúnculo de caju do clone CCP76 foram processados e submetidos a análises físicas e químicas. Mediante prensagem da amêndoa de castanha-de-caju obtevese a torta parcialmente desengordurada (36,41% de proteínas, 26,57% de lipídios totais e 7,86% de fibra digestiva total) e o óleo (82,74% de ácidos graxos insaturados, predominando o ácido oléico - 60,30% e o linoléico - 21,53%). Do pseudofruto do caju foi obtido o suco clarificado e concentrado a vácuo (teor de ácido ascórbico de 966,13 mg/100 g de suco) e a fibra de caju (61,21% de fibra digestiva total). Concluiu-se que os produtos originários do caju apresentam elevado potencial para a elaboração de diferentes produtos alimentícios em virtude da diversidade e riqueza na composição química da castanha e do seu pseudofruto. OBTENTION AND CHARACTERIZATION OF THE MAIN CASHEW PRODUCTS Abstract The objective of the present research was the obtention and the characterization of cashew derived products. For that, products of common cashew nut and from the peduncles of cashew from the clone CCP76 were processed and submitted to physical and chemical analysis. By pressing the cashew nut it was obtained a partially defatted meal (36.41% of proteins, 26.57% of lipids and 7.86% total dietary fiber) and the oil (82.74% of unsaturated fatty acids, predominantly oleic acid - 60.30% and the linoleic - 21.53%). From cashew fruit it was obtained a clarified and concentrated juice (ascorbic acid content of 966.13 mg/100 g of juice) and cashew fiber (61.21% of total dietary fiber). It was concluded that the products originated from cashew showed high potential for the elaboration of different food products by virtue of the diversity and richness of the cashew nut and fruit chemical composition.

scholarly journals Antioxidant capacity and composition of pitanga seeds

2009 ◽  
Vol 39 (8) ◽  
pp. 2504-2510 ◽  
Author(s):  
Milena Bagetti ◽  
Elizete Maria Pesamosca Facco ◽  
Daniele Bobrowski Rodrigues ◽  
Márcia Vizzotto ◽  
Tatiana Emanuelli
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Food Industry ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Insoluble Dietary Fiber ◽  
Low Protein ◽  
Potential Use ◽  
Seed Extracts

Food industry generates a significant amount of seed wastes from the juice production, frozen pulps and jams. Considering that the characterization of wastes is the first step to determine their potential use, the aim of the present study was to determine the composition and the antioxidant capacity of seeds from pitanga fruits with different flesh colors (purple, red and orange). Chemical composition results revealed that pitanga seeds are a good source of insoluble dietary fiber, with low protein and fat levels, and no relevant differences were found among pitanga seeds from different flesh colors. Pitanga seed extracts had powerful antioxidant capacity that was partially correlated to their high phenolic content and showed some variation according to the pitanga flesh colors. Accordingly, it's suggested that this low value waste of pitanga processing, could be used as a source of natural antioxidants and dietary fiber, for animal and/or human nutrition.

scholarly journals Morphological and Biochemical Characterization of Diverse Strawberry Tree (Arbutus unedo L.) Genotypes from Northern Turkey

Agronomy ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1581 ◽  
Author(s):  
Halil Ibrahim Sagbas ◽  
Gulce Ilhan ◽  
Hafida Zitouni ◽  
Muhammad Akbar Anjum ◽  
Hafida Hanine ◽  
...  
Keyword(s):  
Vitamin C ◽  
Dietary Fiber ◽  
Biochemical Characterization ◽  
Fruit Weight ◽  
Total Dietary Fiber ◽  
Arbutus Unedo ◽  
Strawberry Tree ◽  
Mediterranean Countries ◽  
Wild Edible Fruits

Wild edible fruits have been used centuries by local people mainly for nutrition purposes and they have attracted the attention of researchers in the last decade throughout the world. Among wild edible fruits, the strawberry tree (Arbutus unedo) is widely distributed mainly in Mediterranean countries. However, the lack of information about strawberry tree genetic resources in Mediterranean countries is a major cause of its low exploitation by breeders. For a practical use and exploitation of the strawberry tree native germplasm, phenological, morphological, and biochemical characterization of the plant is essential. In this study, some important phenological, morphological, and biochemical characteristics of sixteen local strawberry tree genotypes were determined. Significant variations (p < 0.05) were observed in most of the investigated phenological, morphological, and biochemical traits of the genotypes. The genotypes were harvested between 2–21 November. The fruit weight and the number of fruits per cluster of the genotypes varied from 3.89 to 6.86 g and 3.61 to 7.94, respectively. Vitamin C and total dietary fiber contents of genotypes were found quite variable, ranging from 58 to 93 mg/100 g and 7.04 to 12.36 g/100 g, respectively. The fruits of the strawberry tree include mainly fructose and glucose rather than sucrose. Local strawberry tree genotypes are found to be promising for further valorization through horticultural characteristics for breeding. Some genotypes had significantly higher fruit weight, vitamin C concentrations, total dietary fiber, and total phenolic concentration and may be good selections for producing health products.

scholarly journals Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

2021 ◽  
Vol 18 (11) ◽  
pp. 5937
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
Alberto Martín ◽  
María de Guía Córdoba ◽  
Emilio Aranda ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Agricultural Waste ◽  
Added Value ◽  
Beneficial Effects ◽  
Healthy Nutrition ◽  
New Methodologies ◽  
Antioxidant And Antimicrobial Activity ◽  
By Products

Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.

Determination of Insoluble, Soluble, and Total Dietary Fiber (CODEX Definition) by Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study

2012 ◽  
Vol 95 (3) ◽  
pp. 824-844 ◽  
Author(s):  
Barry V McCleary ◽  
Jonathan W DeVries ◽  
Jeanne I Rader ◽  
Gerald Cohen ◽  
Leon Prosky ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Water Soluble ◽  
Official Method ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Food Ingredients ◽  
Aoac Official

Abstract A method for the determination of insoluble (IDF), soluble (SDF), and total dietary fiber (TDF), as defined by the CODEX Alimentarius, was validated in foods. Based upon the principles of AOAC Official MethodsSM 985.29, 991.43, 2001.03, and 2002.02, the method quantitates water-insoluble and water-soluble dietary fiber. This method extends the capabilities of the previously adopted AOAC Official Method 2009.01, Total Dietary Fiber in Foods, Enzymatic–Gravimetric– Liquid Chromatographic Method, applicable to plant material, foods, and food ingredients consistent with CODEX Definition 2009, including naturally occurring, isolated, modified, and synthetic polymers meeting that definition. The method was evaluated through an AOAC/AACC collaborative study. Twenty-two laboratories participated, with 19 laboratories returning valid assay data for 16 test portions (eight blind duplicates) consisting of samples with a range of traditional dietary fiber, resistant starch, and nondigestible oligosaccharides. The dietary fiber content of the eight test pairs ranged from 10.45 to 29.90%. Digestion of samples under the conditions of AOAC 2002.02 followed by the isolation, fractionation, and gravimetric procedures of AOAC 985.29 (and its extensions 991.42 and 993.19) and 991.43 results in quantitation of IDF and soluble dietary fiber that precipitates (SDFP). The filtrate from the quantitation of water–alcohol-insoluble dietary fiber is concentrated, deionized, concentrated again, and analyzed by LC to determine the SDF that remains soluble (SDFS), i.e., all dietary fiber polymers of degree of polymerization = 3 and higher, consisting primarily, but not exclusively, of oligosaccharides. SDF is calculated as the sum of SDFP and SDFS. TDF is calculated as the sum of IDF and SDF. The within-laboratory variability, repeatability SD (sr), for IDF ranged from 0.13 to 0.71, and the between-laboratory variability, reproducibility SD (sR), for IDF ranged from 0.42 to 2.24. The within-laboratory variability sr for SDF ranged from 0.28 to 1.03, and the between-laboratory variability sR for SDF ranged from 0.85 to 1.66. The within-laboratory variability sr for TDF ranged from 0.47 to 1.41, and the between-laboratory variability sR for TDF ranged from 0.95 to 3.14. This is comparable to other official and approved dietary fiber methods, and the method is recommended for adoption as Official First Action.

Investigation of Total Dietary Fiber Methodology in the Characterization of the Carbohydrate Fraction of Canned Pears

1985 ◽  
Vol 50 (3) ◽  
pp. 851-852 ◽  
Author(s):  
J. A. DUDEK ◽  
S. C. BERMAN ◽  
D. JOHNSON ◽  
E. R. ELKINS JR. ◽  
R. E. HAGEN
Keyword(s):  
Dietary Fiber ◽  
Total Dietary Fiber ◽  
Carbohydrate Fraction

Enzymatic/Chemical Analysis of Dietary Fiber

1994 ◽  
Vol 77 (3) ◽  
pp. 703-709 ◽  
Author(s):  
Olof Theander ◽  
Per Åman ◽  
Eric Westerlund ◽  
Hadden Graham
Keyword(s):  
Dietary Fiber ◽  
Gravimetric Method ◽  
Klason Lignin ◽  
Soluble Fiber ◽  
Total Dietary Fiber ◽  
Fiber Analysis ◽  
Heat Treated ◽  
Coefficients Of Variation ◽  
Good Repeatability

Abstract The Uppsala methodology for rapid analysis and characterization of total dietary fiber, defined as the sum of dietary fiber polysaccharides (DFP) and Klason lignin, was studied. A sugar- and starch-free residue was prepared by treatment with a thermo-stable amylase and amyloglucosidase. Neutral DFP residues were quantified by gas chromatography as alditol acetates after acid hydrolysis of this residue, and the acidinsoluble fraction, Klason lignin, was determined gravimetricaliy. Uronic acid residues were quantified by decarboxylation of the original sample. The efficacy of the Uppsala methodology was tested with foods varying in fiber content and composition, including heat-treated samples. The present method allowed the analysis of up to 40 samples per week. It had good repeatability and coefficients of variation of 3-5% for the main fiber components. Fiber contents determined with the method were higher than those determined with a similar method that excludes Klason lignin and starch resistant to amylases but soluble in dimethyl sulfoxide and lower than those determined with an enzymatic/gravimetric method. Important aspects of fiber analysis, like enzyme purity and the recovery of soluble fiber on ethanol precipitation, also were investigated.

Characterization of Dietary Fiber from Millet Brans

2011 ◽  
Vol 140 ◽  
pp. 278-285 ◽  
Author(s):  
Bei Yu Liu ◽  
Jia Ying Peng ◽  
Xiao Man Zeng ◽  
Hong Yan Zheng ◽  
Geng Zhong
Keyword(s):  
Dietary Fiber ◽  
Raw Materials ◽  
Monosaccharide Composition ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Swelling Capacity ◽  
Main Components ◽  
Water Holding

The dietary fibres (DFs) were obtained by enzymatic-chemical method from glutinous and normal millet brans from China, and their main components, neutral monosaccharide composition were analyzed. Some physicochemical properties of the two DFs were evaluated also, including the swelling capacity, water holding capacity (WHC), and oil holding capacity (OHC), et al. Data showed that the total dietary fiber content of glutinous millet bran (GMB) was 76.58g/100g, of which 69.09 g/100 g was insoluble dietary fiber (IDF) and 7.49g/100g was soluble dietary fiber (SDF), compared with normal millet bran (NMB), 73.18g/100g total dietary fiber, 65.55g/100g IDF and 7.63g/100g SDF, respectively. The DF extracted from the two raw materials both possess excellent properties, the SC values were 4.8mL/g and 4.61mL/g (37°C) for DFs of glutinous and normal samples, respectively. Also, both the two DFs exhibit obvious binding ability to the cholesterol at pH 7(GMB DF 8.14 mg/g, NMB DF 7.89mg/g).

Sign in / Sign up

Export Citation Format

Share Document