Saccharides and fructooligosaccharides composition of green and ripe Averrhoa carambola, Blighia sapida and Spondias dulcis fruits

Noureddine Benkeblia ^a^,^,,
Mercedes G. Lopez ^b

doi:10.1016/j.foodchem.2014.12.080

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Highlights

•: Saccharides and sFOS in green and ripe ackee, carambola, and June plum are reported.
•: Glucose was the higher sugar found, followed by fructose and sucrose.
•: Total saccharides and FOS increased much in ripe ackee than the two other fruits.
•: sFOS, 1-kestose and nystose, were found in all fruits, while only ackee contained DP5.

Abstract

The maturation of fruits is characterized by numerous compositional changes during ripening and these changes contribute in their quality attributes. This study aimed to assess the contents of saccharides and potential fructooligosaccharides (FOS) of ackee (Blighia sapida Köenig), carambola (Averrhoa carambola) and June plum (Spondias dulcis), at green and ripe stages. Beside glucose and fructose and lower sucrose content, three short chain fructooligosaccharides were identified in ackee fruit, namely 1-kestose (1^F-β-d-fructofuranosyl sucrose), nystose (1^F(1-β-d-fructofuranosyl)₂ sucrose) and DP5 (1^F(1-β-d-fructofuranosyl)₃ sucrose), while in carambola and June plum DP5 (1^F(1-β-d-fructofuranosyl)₃ sucrose) was not detected. Ripening stage also affected significantly the contents of these saccharides and sFOS.

Keywords

Oligosaccharides;
Averrhoa carambola;
Blighia sapida;
Spondias dulcis

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Sunday, 31 May 2015