Screening and Estimation of Pre-biotic Oligosaccharides in Fruits and Vegetables

Order of Publishing in Issue: 
18
Volume :2
Issue :1
January, 2008 - March, 2008
Page No: 
183-191
Authors: 
S. Siddeshwar, K. Kondal Reddy*, T. Madhava Rao, K. Arun and P.V.M. Reddy
Address: 
Department of Livestock Products Technology, College of Veterinary Science,
Address: 
S V Veterinary University, Rajendranagar, Hyderabad-500 030, India.

Abstract:An attempt was made to estimate the oligosaccharides content in fruits, vegetables and edible roots and to find the effect of drying ondifferent oligosaccharides (stachyose, raffinose, maltotriose, maltotetraose, maltopentaose, maltohexaose and maltoheptaose) consideringtheir importance as prebiotics (substrate for the growth of probiotics in human colon). Quantification involved hot water extraction(98 0C/ 2 h) of oligosaccharides, different filtration steps, followed by high performance liquid chromatography (HPLC) analysis using70 % acetonitrile as eluent with refractive index (RI) detector and oligosaccharide standards as reference. Raffinose content was observed(mg / g of DM) in okra (0.089), onion (0.3015) and potato (in trace amounts). Stachyose content was noticed (in mg / g of DM) in apple (tracesonly) Maltotriose content was observed (mg / g of DM) in onion (0.1148). Maltotetraose content was observed (mg / g of DM) in beet root(0.2394), okra (traces), onion (0.105), garlic (0.3075), guava (0.0678) and banana (0.177).Maltopentaose content was found in three samples (mg / g of DM) in yam (traces), garlic (0.3929) and tomato (0.549). Maltohexaosecontent was present (mg / g of DM) in carrot but only in traces. Maltoheptaose content was notfound in any analysed samples (fruits, vegetables and roots). Drying had no effect on enzymatichydrolysis of different oligosaccharides compared to fresh samples. Carrot, okra, onion, garlic, beet root, yam, guava, apple, tomato and

Keywords: 
Fruits, Vegetables, Roots, Oligosaccharides, Prebiotics, HPLC
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