Measurement of Health-Promoting Properties in Fruit Dietary Fibres: Antioxidant Capacity, Fermentability and Glucose Retardation Index

The aim of this work was to compare some in uitro health-promoting properties in fruit dietary fibre (antioxidant activity, fermentability and glucose retardation index), which could be useful to predict their physiological effects better than physico-chemical analyses. These properties were evaluated in mango and lemon peel fibre. Mango fibre was better than lemon fibre because of the highest values of antioxidant activity (67.6%) and glucose retardation index (21.5%). Antioxidant activity is proposed as a new health-promoting property associated to dietary fibre.

[1]  W. Roediger.  Utilization of nutrients by isolated epithelial cells of the rat colon. , 1982, Gastroenterology.

[2]  H. Kikuzaki,et al.  Antioxidant Effects of Some Ginger Constituents , 1993 .

[3]  H. Tamura,et al.  Antioxidative activity of monoacylated anthocyanins isolated from Muscat Bailey A grape , 1994 .

[4]  B. Ames,et al.  Uric acid provides an antioxidant defense in humans against oxidant- and radical-caused aging and cancer: a hypothesis. , 1981, Proceedings of the National Academy of Sciences of the United States of America.

[5]  A. Waterhouse,et al.  Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins , 1995 .

[6]  A. Lavy,et al.  Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation. , 1995, The American journal of clinical nutrition.

[7]  R. Calvert,et al.  Alteration of gastrointestinal mucin by fiber feeding in rats. , 1990, The Journal of nutrition.

[8]  T. Wolever.  Relationship between dietary fiber content and composition in foods and the glycemic index. , 1990, The American journal of clinical nutrition.

[9]  Gow-Chin Yen,et al.  Antioxidant activity of various tea extracts in relation to their antimutagenicity , 1995 .

[10]  E. Frankel,et al.  Natural antioxidants in grapes and wines , 1994 .

[11]  L. Howard,et al.  Flavonoids and Antioxidant Activity of Fresh Pepper (Capsicum annuum) Cultivars , 1995 .

[12]  M. Namiki.  Antioxidants/antimutagens in food. , 1990, Critical reviews in food science and nutrition.