Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Characterization of Insoluble Fibers Prepared from the Peel of Ripe Soft Persimmon (Diospyros kaki L. cv. Daebong)

  • Akter, Mst. Sorifa (Department of Food Science and Technology and Institute of Biotechnology, Chonnam National University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Institute of Biotechnology, Chonnam National University)
  • Published : 2009.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The fiber-rich fractions including enzyme treated insoluble dietary fiber, alcohol insoluble solid, and water insoluble solid were prepared from the peel of soft ripe persimmon, and to evaluate and compare the yields, proximate compositions, monosaccharide profiles, and functional properties. The results showed that uronic acid was the main sugar followed by glucose, which indicated that all insoluble fibers were mainly composed of pectic substances and cellulose. The presence of xylose and fucose indicated the occurrence of hemicellulose. All fiber-rich fractions were exhibited high yield and functional properties. Thus, the peel of ripe persimmon could be used as fiber supplements.

Keywords

References

  1. Nawirska A, Uklanska C. Waste products from fruit and vegetable processing as potential sources for food enrichment in dietary fibre. Acta Sci. Pol. Technol. Aliment. 7: 35-42 (2008)
  2. Chau CF, Chen CH, Lee MH. Comparison of the characteristics, functional properties, and in vitro hypoglycemic effects of various carrot insoluble fiber-rich fractions. Lebensm. -Wiss. Technol. 37: 155-160 (2004) https://doi.org/10.1016/j.lwt.2003.08.001
  3. Chau CH, Huang YL. Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L cv. Liucheng. J. Agr. Food Chem. 51: 2615-2618 (2003) https://doi.org/10.1021/jf025919b
  4. Yapo BM, Koffi KL. Dietary fiber components in yellow passion fruit rind - a potential fiber source. J. Agr. Food Chem. 56: 5880-5883 (2008) https://doi.org/10.1021/jf073247p
  5. Chau CH, Huang YL. Characterization of passion fruit seed fibers - a potential fiber source. Food Chem. 85: 189-194 (2004) https://doi.org/10.1016/j.foodchem.2003.05.009
  6. Lee SO, Chung SK, Lee IS. The antidiabetic effect of dietary persimmon (Diospyros Kaki L.cv. Sangjudungsi) peel in streptozotocininduced diabetic rats. J. Food Sci. 71: 293-298 (2006) https://doi.org/10.1111/j.1365-2621.2006.tb15656.x
  7. AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Method 973.18. Association of Official Analytical Chemists, Washington, DC, USA (1995)
  8. Englyst HN, Hudson GI. Colorimetric method for routine measurement of dietary fiber as non-starch polysaccharides. A comparison with gas-liquid chromatography. Food Chem. 24: 63-76 (1987) https://doi.org/10.1016/0308-8146(87)90084-7
  9. Robertson JA, Monredon FD, Dysseler P, Guillon F, Amado R, Thibault TF. Hydration properties of dietary fiber and resistant starch: A European collaborative study. Lebensm. -Wiss. Technol. 33: 72-79 (2000) https://doi.org/10.1006/fstl.1999.0595
  10. Onuma-Okezie B, Bello AB. Physicochemical and functional properties of winged bean flour and isolate compared with soy isolate. J. Food Sci. 53: 450-454 (1988) https://doi.org/10.1111/j.1365-2621.1988.tb07728.x
  11. Bencini MC. Functional properties of drum-dried chick pea (Cicer arietinum L.) flours. J. Food Sci. 51: 1518-1521 (1986) https://doi.org/10.1111/j.1365-2621.1986.tb13849.x
  12. Garau MC, Simal S, Rossello C, Femenia A. Effect of air-drying temperature on physico-chemical properties of dietary fiber and antioxidant capacity of orange (Citrus aurantium v. Canoneta) byproducts. Food Chem. 104: 1014-1024 (2007) https://doi.org/10.1016/j.foodchem.2007.01.009
  13. Larrauri JA, Ruperez P, Calixto FS. Pineapple shell as a source of dietary fiber with associated polyphenols. J. Agr. Food Chem. 45: 4028-4032 (1997) https://doi.org/10.1021/jf970450j
  14. Figuerola F, Hurtado ML, Estevez AM, Choffelle I, Asenjo F. Fiber concentrates from apple pomace and citrus peels as potential fiber sources for food enrichment. Food Chem. 91: 395-401 (2005) https://doi.org/10.1016/j.foodchem.2004.04.036