Quantative Analysis and Physico-chemical Properties of Dietary Fiber in Vegetables

채소류의 식이성 섬유소의 함량과 이화학적 특성

  • Suh, Hyo-Jeong (Dept. of Food Science & Technology, Kyungpook National University) ;
  • Yoon, Hyung-Sik (Dept. of Food Science & Technology, Kyungpook National University)
  • 서효정 (경북대학교 식품공학과) ;
  • 윤형식 (경북대학교 식품공학과)
  • Published : 1989.12.30


Dietary fiber(DF) content and their properties were analyzed in some common vegetables such as Squash(leaf), Water cress, Garland chrysanthemum, Leek and sweet potato(stem). DF was analyzed by the method of detergent fractionation. Values for neutral detergent fiber(NDF), acid detergent fiber(ADF), lignin, hemicellulose were obtained. NDF for most samples was $13.83%{\sim}24.31%$, ADF was $11.99%{\sim}21.03%$, lignin was around $0.56%{\sim}3.00%$, hemicellulose was about $1.33%{\sim}3.88%$, cellulose was $9.08%{\sim}14.87%$ except sweet potato(leaf) (20.47%). This paper describes two properties of the fiber-of commonly eaten vegetables ; water-holding capacity(WHC) and metal binding. The capacity of the acetone dried powder (ADP) to hold water was estimated. The WHC measurements differed from 7.49 per 9 of ADP for Water cress to 11.09 per 9 of ADP for Leek. The binding of Fe, Zn in NDF. ADF obtained from five fiber sources was examined under two pH conditions ; 1) pH2.1, 2) pH6.1. Fe, Zn binding increased with higher pH and differed from DF sources.