scholarly journals KARAKTERISASI DAN AKTIVITAS ANTIOKSIDAN SERAT PANGAN DARI TEPUNG BIJI ALPUKAT (Persea americana Mill)

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Yosep Rudol Parinding ◽  
Edi Suryanto ◽  
Lidya Irma Momuat
Keyword(s):  
Antioxidant Activity ◽  
Fourier Transform ◽  
Dietary Fiber ◽  
Persea Americana ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Infra Red ◽  
Phenolic Extract ◽  
Avocado Seed

Penelitian ini bertujuan untuk mengetahui karakteristik dan aktivitas antioksidan serat pangan dari tepung biji alpukat yang diekstraksi menggunakan gelombang ultrasonik dengan pelarut etanol dan aquades. Penelitian ini terdiri dari 3 tahap yaitu mikronisasi, ekstraksi dan karakterisasi. Parameter yang digunakan adalah komposisi proksimat, serat pangan, kandungan hemiselulosa, selulosa, lignin, karakteristik gugus fungsi, aktivitas antioksidan dan kapasitas penangkal nitrit. Hasil karakterisasi secara fisik tepung biji alpukat yang diekstraksi dengan etanol (EBA) dan aquades (ABA) dengan Fourier Transform Infra Red (FTIR) tidak mengalami perubahan mendasar pada komponen utama setelah proses penggilingan dan ekstraksi secara sonikasi. Hasil karakterisasi secara kimia menunjukkan EBA mengandung komposisi kimia seperti air (7,94%), abu (1,87%), protein (5,32%), lemak (0,47%) serat pangan tak larut (18,40%), serat pangan larut (0,24%), serat pangan total (18,64%), hemiselulosa (42,69%), selulosa (4,35%) dan lignin (15,14%). ABA mengandung air (8,84%), abu (1,64%), protein (5,20%), lemak (0,79%) serat pangan tak larut (17,79%), serat pangan larut (0,37%), serat pangan total (18,16%), hemiselulosa (37,71%), selulosa (5,47%) dan lignin (20,08%). Hasil pengujian aktivitas antioksidan menunjukkan bahwa ekstrak fenolik terikat EBA (95,93%) tertinggi diikuti oleh ekstrak fenolik terikat ABA (92,22%), ekstrak fenolik bebas EBA (85,04%) dan ekstrak fenolik bebas EBA (77,51%).ABSTRACTThe objectives of this research were to determine the characteristics and antioxidant activity of dietary fiber from avocado seed powder extracted using ultrasonic waves with ethanol and aquades as solvents. This research consisted of 3 stages, namely micronization, extraction and characterization. The parameters used were proximate composition, dietary fiber, hemicellulose content, cellulose, lignin, functional group characteristics, antioxidant activity and nitrite-scavenging capacity. The results of physical characterization of avocado seed flour extracted with ethanol (EBA) and distilled water (ABA) with Fourier Transform Infra Red (FTIR) did not experience a fundamental change in the main components after the milling and extraction process by sonication. The results of chemical characterization showed that EBA contained chemical compositions such as water (7,94%), ash (1,87%), protein (5,32%), fat (0,47%) insoluble dietary fiber (18,40%), soluble dietary fiber (0,24%), total dietary fiber (18,64%), hemicellulose (42,69%), cellulose (4,35%) and lignin (15,14%). ABA contains water (8,84%), ash (1,64%), protein (5,20%), fat (0,79%) insoluble dietary fiber (17,79%), soluble dietary fiber (0,37%), total dietary fiber (18,16%), hemicellulose (37,71%), cellulose (5,47%) and lignin (20,08%). The results of the antioxidant activity test showed that EBA had the highest bound phenolic extract (95,93%) followed by ABA bound phenolic extract (92,22%), EBA-free phenolic extract (85,04%) and EBA-free phenolic extract (77,51 %).

scholarly journals KARAKTERISASI SERAT PANGAN DAN AKTIVITAS ANTIOKSIDAN DARI TEPUNG KULIT KAKAO (Theobroma cacao L.)

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Ivon Palente ◽  
Edi Suryanto ◽  
Lidya Irma Momuat
Keyword(s):  
Fourier Transform ◽  
Dietary Fiber ◽  
Lignin Content ◽  
Ultrasonic Waves ◽  
Degree Of Crystallinity ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Infra Red ◽  
Phenolic Extract ◽  
Phenolic Extracts

ABSTRAK Tujuan penelitian ini yaitu untuk mengetahui karakteristik dan aktivitas antioksidan serat pangan dari tepung kulit kakao yang diekstraksi menggunakan gelombang ultrasonik dengan perbedaan pelarut. Penelitian ini terdiri dari 3 tahap yaitu mikronisasi, ekstraksi dan karakterisasi. Hasil karakterisasi secara fisik tepung kulit kakao tanpa perlakuan (KKTP), yang diekstraksi dengan aquades (KKA) dan etanol (KKE) dengan Fourier Transform Infra Red (FTIR) tidak mengalami perubahan mendasar pada komponen utama setelah proses penggilingan dan ekstraksi secara sonikasi. Hasil difraksi sinar-X menunjukkan derajat kristalinitas KKTP (55,58%) lebih besar daripada KKA (54,24%) dan KKE (53,48%). Hasil karakterisasi secara kimia menunjukkan kandungan air KKTP lebih tinggi dari KKA dan KKE, kandungan protein, karbohidrat dan lignin KKA lebih tinggi dari KKTP dan KKE. Sedangkan kandungan abu, lemak, serat pangan tak larut, serat pangan terlarut, total serat pangan, hemiselulosa dan selulosa KKE lebih tinggi dari KKTP dan KKA. Hasil pengujian aktivitas antioksidan menunjukkan ekstrak fenolik terikat KKTP (88,38%), KKA (90,61%) dan KKE (92,78%) lebih tinggi dibandingkan ekstrak fenolik bebas KKTP (86,85%), KKA (88,19%) dan KKE (90,04%). Adapun kapasitas penangkal nitrit menunjukkan bahwa ekstrak fenolik terikat KKTP (40,28%), KKA (55,90%) dan KKE (67,92%) lebih besar dibandingkan ekstrak fenolik bebas KKTP (34,84%), KKA (53,22%) dan KKE (64,63%). ABSTRACT The purpose of this study was to determine the characteristics and antioxidant activity of dietary fiber from cocoa husk flour extracted using ultrasonic waves with different solvents. This research consists of 3 stages, namely micronization, extraction and characterization. The results of the physical characterization of untreated cocoa husk flour (KKTP), which was extracted with distilled water (KKA) and ethanol (KKE) with Fourier Transform Infra Red (FTIR) did not experience any fundamental changes in the main components after milling and sonication extraction. The results of X-ray diffraction showed that the degree of crystallinity of KKTP (55.58%) was greater than that of KKA (54.24%) and KKE (53.48%). The results of chemical characterization showed that the air content of KKTP was higher than KKA and KKE, the protein, carbohydrate and lignin content of KKA was higher than KKTP and KKE. Meanwhile, the content of ash, fat, insoluble dietary fiber, soluble dietary fiber, total dietary fiber, hemicellulose and KKE cellulose were higher than KKTP and KKA. The antioxidant test results showed that KKTP (88.38%), KKA (90.61%) and KKE (92.78%) phenolic extracts were higher than KKTP-free phenolic extracts (86.85%), KKA (88.19) % ) and KKE (90.04%). The nitrite antidote capacity showed that the phenolic extract supported KKTP (40.28%), KKA (55.90%) and KKE (67.92%) greater than KKTP-free phenolic extract (34.84%), KKA (53, 22%) and KKE (64.63%).

scholarly journals KOMPOSISI KIMIA DAN AKTIVITAS ANTIOKSIDAN DARI PARING KELAPA (COCOS NUCIFERA)

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Meifry Gavrila Karepu ◽  
Edi Suryanto ◽  
Lidya I. Momuat
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Cocos Nucifera ◽  
Chemical Characterization ◽  
Chemical Compositions ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Total Food ◽  
Scavenging Capacity ◽  
Phenolic Extract

Penelitian ini bertujuan untuk mengkarakterisasi secara kimia dan menentukan aktivitas antioksidan dari paring kelapa yang diekstraksi dengan masing-masing pelarut petroleum eter (PPE) dan etanol (PET). Penelitian ini terdiri dari tiga tahap yaitu mikronisasi, karakterisasi, dan ekstraksi. Parameter yang digunakan adalah komposisi proksimat, serat kasar, serat pangan, kandungan hemiselulosa, selulosa, lignin, aktivitas antioksidan, dan kapasitas penangkal nitrit. Hasil karakterisasi secara kimia menunjukkan tepung paring kelapa yang diekstraksi dengan pelarut petroleum eter mengandung komposisi kimia seperti air (6,99%), abu (0,85%), lemak (3,61%), protein (10,39%), serat pangan tak larut (78,27%), serat pangan terlarut (2,66%), serat pangan total (80,93%), hemiselulosa (25,38%), selulosa (39,15%) dan lignin (24,55%). PET mengandung air (7,14%), abu (1,03%), lemak (6,05%), protein (9,85%), serat pangan tak larut (73,795%), serat pangan terlarut (2,53%), serat pangan total (76,32%), hemiselulosa (20,97%), selulosa (35,14%) dan lignin (32,07%). ­ Hasil pengujian aktivitas antioksidan menunjukkan bahwa PET memiliki ekstrak fenolik bebas (92,16%) tertinggi diikuti oleh ekstrak fenolik terikat PPE (87,75%), ekstrak fenolik bebas PPE (85,07%) dan ekstrak fenolik terikat PET (81,90%). ABSTRACT The objectives of this research were to characterize the physicochemical properties and to determine the antioxidant activity of coconut testa dietary fiber. The research consisted of 3 stages: micronization, characterization, and extraction. The evaluate parameters were proximate composition, crude fiber, dietary fiber, hemicellulose, cellulose, lignin, antioxidant activity, and nitrate-scavenging capacity. Chemical characterization results showed that coconut testa powder has chemical compositions such as water (6,99%), ash (0,85%), fat (3,61%), protein (10,39%), carbohydrate (48,75%), insoluble dietary fiber (78,27%), soluble dietary fiber (2,66%), total dietary fiber (80,93%), hemicellulose (25,38%), cellulose (39,15%) and lignin (24,55%). PET contains water (7.14%), ash (1.03%), fat (6.05%), protein (9.85%), insoluble food fiber (73.795%), dissolved food fiber (2.53 %), total food fiber (76.32%), hemicellulose (20.97%), cellulose (35.14%) and lignin (32.07%). Antioxidant activity assay showed that free phenolic extract of PET had highest (92.16%) followed by bound phenolic extract of PPE (87.75%), free phenolic extract of PPE (85.07%) and bound phenolic extract of PET (81.90 %).

scholarly journals KARAKTERISASI FISIKOKIMIA DAN AKTIVITAS ANTIOKSIDAN SERAT PANGAN DARI AMPAS EMPULUR SAGU BARUK (Arenga Microcarpha B.)

2020 ◽  
Vol 13 (1) ◽  
Author(s):  
Nova . ◽  
Edi Suryanto ◽  
Lidya I. Momuat
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Fourier Transform ◽  
Dietary Fiber ◽  
Particle Size Analysis ◽  
Size Analysis ◽  
X Ray ◽  
Insoluble Dietary Fiber ◽  
Infra Red ◽  
Ft Ir

Telah dilakukan pengujian potensi aktivitas antioksidan serat pangan dari ampas empulur sagu baruk. Penelitian ini bertujuan untuk mengetahui potensi antioksidan dari ampas empulur sagu baruk. Hasil penelitian menunjukkan bahwa ampas empulur sagu baruk tidak mengalami perubahan mendasar pada komponen utama selama penggilingan ditunjukkan pada hasil spektra Fourier Transform Infra Red (FT-IR). Hasil analisis Particle Size Analysis (PSA) menunjukkan ukuran partikel dari ampas empulur sagu baruk sebesar 92,89 µm. Analisis X-ray Difraction (XRD) menunjukkan adanya karakteristik dari selulosa yang merupakan bagian dari serat pangan tak larut. Hasil pengujian serat pangan didapatkan bahwa ampas empulur sagu baruk memiliki serat pangan total sebesar 68,71% yang meliputi 66,58% serat pangan tak larut dan 2,12% serat pangan larut. Kadar serat pangan tak larut meliputi kadar selulosa, hemiselulosa dan lignin yaitu 50,7%; 29,16%; dan 11,67% secara berturut-turut. Hasil pengujian aktivitas antioksidan metode DPPH dari ekstrak fenolik terikat (EFT) dan fenolik bebas (EFB) ampas empulur sagu baruk menunjukkan aktivitas antioksidan sebesar 66,20% EFB dan 50,97% EFT. Adapun kemampuan penangkal ion nitrit dari sampel ampas sagu baruk kering angin memiliki potensi menangkal ion nitrit sebesar 55,20% EFB dan 50,15% EFT.ABSTRACT Potential antioxidant activity of food fiber from barley sago pith pulp has been tested. This research studies the antioxidant potential of barley sago pith pulp. Fourier Transform Infra Red (FT-IR). The results showed the fact that the barley sago pith pulp did not change the basis of the main components during grinding evaluating the spectral results. The results of the analysis of Particle Size Analysis (PSA) showed that the particle size of the pith sago waste was 92.89 μm. X-ray Difraction (XRD) analysis shows the characteristics of cellulose which is part of insoluble dietary fiber. Food fiber test results were obtained from barley sago pith pulp having a total food fiber of 68.71% which contained 66.58% insoluble food fiber and 2.12% soluble food fiber. Insoluble dietary fiber content includes cellulose, hemicellulose and lignin levels that is 50.7%; 29.16%; and 11.67% consistently. The results of testing the antioxidant activity of DPPH method from phenolic extracts (EFT) and free phenolic (EFB) barley pith pulp showed antioxidant activity of 66.20% EFB and 50.97% EFT. Whereas the ability to prevent nitrite ions from dried barago sago pulp samples has the ability to counteract nitrite ions by 55.20% EFB and 50.15% EFT.

Rapid Integrated Method for Total Dietary Fiber

2021 ◽  
Keyword(s):  
Dietary Fiber ◽  
Resistant Starch ◽  
High Performance ◽  
Enzymatic Digestion ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
Integrated Method ◽  
Intestinal Digestion

This method determines total dietary fiber (TDF) in foods and food ingredients, as defined by Codex Alimentarius. The method measures soluble and insoluble dietary fiber, including resistant starch, as well as nondigestible oligosaccharides. In this method, enzymatic digestion is used to simulate human intestinal digestion. Insoluble dietary fiber (IDF) and soluble dietary fiber that precipitates in 78% ethanol (SDFP) are separated by filtration and quantified gravimetrically. Additionally, highly soluble oligosaccharides (SDFS) are quantified by chromatographic separation. TDF is reported as the sum of the gravimetric and high-performance liquid chromatography (HPLC) results. The digestion and chromatographic conditions of this method have been modified from those of AACC Approved Methods 32-45.01 and 32-50.01 in an attempt to better simulate human digestion and to allow for more exact quantitation.

scholarly journals The effect of mixture of banana pseudostem flour proportion on organoleptic properties, dietary fiber content, resistant starch, and antioxidants of canna starch-based food bar

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 906-916
Author(s):  
Y. Welli ◽  
M. Agnes ◽  
P. Yudi ◽  
M. Yustinus
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Resistant Starch ◽  
Fiber Content ◽  
Total Phenolic ◽  
Organoleptic Properties ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Randomized Design ◽  
Color Attribute

The objective of the recent study was to evaluate the effect of banana pseudostem flour (EBP) to the organoleptic properties, levels of dietary fiber, resistant starch and antioxidants of canna starch-based food bar. The research design was true experimental in the form of completely randomized design with 6 treatments using canna starch: banana pseudostem flour. The six treatments were 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25 ratio. The best food bar was determined by scoring through organoleptic test, content of soluble dietary fiber and antioxidants. Food bars processed with mixture of banana pseudostem flour proportion 85:15 was selected as the best food bar with a score of color attribute 3.12±0.08, aroma 3.00±0.06, flavor 3.04±0.18, texture 3.16±0.12, soluble dietary fiber content 0.83±0.07% db, insoluble dietary fibers of 6.75±0.14% db, total dietary fiber 7.58±0.13% db, resistant starch 6.54±0.24% db, total phenolic 105.75±0.64 mg/100 g, antioxidant activity 6.97±0.77% RSA, color brightness (L*) 52.52±0.60 and hardness level 5.08±1.95 N. The substitution of banana pseudostem flour on the canna starch-based food bar increased level of soluble dietary fiber 0.83%, total dietary fiber 4.81%, resistant starch 2.89%, total phenolic 43.01 mg/100 g and antioxidant activity 3.98% RSA as well as sensory panelists preferred. The higher the mixture pseudostem flour proportion, the higher the tendency of the levels of dietary fiber, resistant starch, total phenolic and antioxidant activity.

scholarly journals Effect of Water Treatment and Size Reduction on Dietary Fiber Content of Blackgram Husk

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
Y Yesritha ◽  
R Jaganmohan ◽  
A Surendra Babu
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Paired Comparison ◽  
Ash Content ◽  
Fiber Content ◽  
Black Gram ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Crude Fiber Content

The black gram husk a by-product of black gram milling was collected and proceed to washing. The washed and unwashed samples were separated based on the required particle size (900µm, 450µm). The samples obtained were analyzed for their proximate composition and dietary fiber content. The washed husk samples had shown least amount of fat and ash content ranging from 0.53 to 0.77% and 1.04 to 2.47% respectively. The protein content of the samples ranged from 14.43 to 18.65%. The crude fiber content was found to be highest in WBH ranging from 39.9 to 42.13% due to the removal of tailing starches and other coteledonous material. It was observed that the 450WBH sample had the highest amount of Total dietary Fiber (TDF), Insoluble Dietary Fiber (IDF) and Soluble Dietary Fiber (SDF) content. The TDF content of 450WBH was 90.19%. The obtained data was analyzed by paired comparison (t-Test).

scholarly journals NILAI INDEKS GLIKEMIK PRODUK OLAHAN GEMBILI (Dioscorea esculenta)

2014 ◽  
Vol 8 (2) ◽  
pp. 145 ◽  
Author(s):  
Rimbawan Rimbawan ◽  
Resita Nurbayani
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Fiber Content ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Nutrient Contents ◽  
Insoluble Dietary Fiber ◽  
Three Stages ◽  
Index Value ◽  
One Way Anova

<p>The objective of this research was to analyze the glycemic index values of gembili products. The research consisted of three stages covered: (1) processing of gembili into three treatments (boiled, steamed, and fried), (2) analyzing of nutrient contents in gembili products, (3) measuring of glycemic index of three processed food. Moisture content (wet based/wb) in boiled, steamed and fried gembili were 68.09%, 62.11%, and 49.09% respectively. Ash content (dry based/db) in boiled, steamed and fried gembili were 1.62%, 2.15%, and 2.13% respectively. Fat content (dry based/db) were 0.63%, 0.37% and 7.75%, while protein content (dry based/db) were 3.71%, 2.99%, and 4.25%. Insoluble dietary fiber content (dry based/db) between 11.79% to 13.43%, while was higher than soluble dietary fiber content (dry based/db) between 5.84% to 10.88%. Total dietary fiber content (dry based/db) in boiled, steamed and fried gembili were 19.01%, 18.15%, and 24.30% respectively, while carbohydrate by difference content (dry based/db) were 91.05%, 93.33%, and 88.88% respectively. The results of this study indicated that all glycemic index values of gembili products were high (&gt;70). Glycemic index values gembili boiled, steamed, and fried gembili were 85.56, 87.56, and 83.61 respectively. Analysis of variance test One Way ANOVA showed that those treatments did not significantly affect the glycemic index value (p&gt; 0.05).</p>

scholarly journals Total Dietary Fiber (CODEX Definition) in Foods and Food Ingredients by a Rapid Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study, First Action 2017.16

2019 ◽  
Vol 102 (1) ◽  
pp. 196-207 ◽  
Author(s):  
Barry V McCleary ◽  
N Ames ◽  
J Cox ◽  
S Iilians ◽  
Y Jin ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Plant Materials ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
The Past ◽  
Aoac Method

Abstract A method for measurement of total dietary fiber (TDF) has been validated. This method is applicable to plant materials, foods, and food ingredients as consumed, consistent with the 2009 CODEX definition (ALINORM 09/32/REP), and measures insoluble dietary fiber (IDF) and soluble dietary fiber (SDF), comprising SDF that precipitates in the presence of 78% ethanol (SDFP) and SDF that remains soluble in the presence of 78% ethanol (SDFS). The method is an update of AOAC Method 2009.01 and addresses each of the issues identified by analysts in using that method over the past 8 years. A total of 13 laboratories participated in the study, with all laboratories returning valid assay data for most of the 16 test portions (8 blind duplicates) consisting of samples with a range of content of traditional dietary fibers, resistant starch, and nondigestible oligosaccharides. The dietary fiber content of the eight test pairs ranged from 6.90 to 60.37 g/100 g. TDF was calculated as the sum of IDF plus SDFP measured gravimetrically and SDFS measured by HPLC. The repeatability SD ranged from 0.27 to 0.76 g/100 g, and the reproducibility SD ranged from 0.54 to 3.99 g/100 g. The RSDr ranged from 1.22 to 6.52%, and the RSDR ranged from 2.14 to 10.62%.

Determination of Insoluble and Soluble Dietary Fiber in Foods and Food Products: Collaborative Study

1992 ◽  
Vol 75 (2) ◽  
pp. 360-367 ◽  
Author(s):  
Leon Prosky ◽  
Nils-Georg Asp ◽  
Thomas F Schweizer ◽  
Jonathan W Devries ◽  
Ivan Furda
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Dry Weight ◽  
Food Products ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Brussels Sprouts ◽  
Insoluble Dietary Fiber ◽  
Relative Standard

Abstract A collaborative study was conducted to validate a method to determine the Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) contents of foods and food products by using a combination of enzymatic and gravimetric procedures. The method was basically the same as that for determining total dietary fiber, which was adopted as final action by AOAC and further modified to Include changes in the concentration of buffer and base and substitution of hydrochloric acid for phosphoric acid. Thirty-nine collaborators were each sent 7 test samples In a staggered design for duplicate blind analysis. They were also sent a standard containing 4.3-5.4% IDF and 1.5-2.7% SDF. The 22 foods that were analyzed for IDF and SDF were cabbage, carrots, French beans, kidney beans, butter beans, okra, onions, parsley, chick peas, brussels sprouts, barley, rye flour, turnips, soy bran, wheat germ, raisins, Callmyrna figs, prune powder, Black Mission figs, apple powder, peach powder, and apricot powder. Both IDF and SDF values were calculated as the weight of residue minus the weight of protein and ash reported on a dry weight basis. The reproducibility relative standard deviation (RSDR) of the IDF results ranged from 3.68 to 19.44% for the foods analyzed; almost half the test samples had an RSDR &lt;10%. The RSDR values for the SDF results were somewhat higher. Approximately 50% of the foods analyzed had an RSDR &gt;20%, and 45% had an RSDR between 10 and 20%. An RSDR approaching 45% was calculated for the 2 test samples with the lowest SDF content, 1.35 and 1.90%. Raisins and prune powder had high RSDR values for both SDF and IDF. A major reason for high RSDR values seems to be filtration problems, which are avoidable by analyzing 0.5-0.25 g test samples. The method for the determination of SDF requires further study, but the method for the determination of IDF was adopted first action by AOAC International.

Determination of Soluble Dietary Fiber in Foods and Food Products: Collaborative Study

1994 ◽  
Vol 77 (3) ◽  
pp. 690-694 ◽  
Author(s):  
Leon Prosky ◽  
Nils-Georg Asp ◽  
Thomas F Schweizer ◽  
Jonathan W Devries ◽  
Ivan Furda ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Collaborative Study ◽  
Gravimetric Method ◽  
Food Products ◽  
Green Beans ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Relative Standard

Abstract A collaborative study was conducted to determine the soluble dietary fiber (SDF) content of foods and food products by using a combination of enzymatic and gravimetric procedures. The method was basically the same as that employed for determining total dietary fiber (TDF), 985.29, and the method for insoluble dietary fiber (IDF), 991.42. Ten laboratories were each sent 13 test samples (6 blind duplicates and 1 standard [green beans] containing 29-33% TDF, 19-23% IDF, and 8-13% SDF) and were instructed to assay for IDF, SDF, and TDF independently. Included in the package were the 3 enzymes, namely alpha-amylase, amyloglucosidase, and protease, and the filter aid Celite, which was thought to be the major cause of high reproducibility relative standard deviation (RSDR) values for SDF obtained in a previous collaborative study. The foods to be analyzed were apricots, carrots, chickpeas, onions, raisins, and the sugar beet fiber Fibrex™. IDF, TDF, and SDF were calculated as the weight of residue minus the weight of protein and ash on a dry weight basis. RSDR values of the IDF results averaged 8.02%, with only 1 food having an RSDR &gt;10%. The RSDR values for the TDF results averaged 4.97%, and all foods had an RSDR &lt;7%. Although the RSDR values for SDF averaged 14.17%, 4 of the 6 foods had an RSDR &lt;10%, and 1 of the 2 remaining foods that had a high RSDR had an SDF content of only 1.2%. In all cases, the RSDR values of the SDF content of the foods were less than the values for the same foods analyzed in a previous collaborative trial. The enzymatic-gravimetric method for the determination of SDF was adopted first action by AOAC INTERNATIONAL.

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