Measurement of Health-Promoting Properties in Fruit Dietary Fibres: Antioxidant Capacity, Fermentability and Glucose Retardation Index
✍ Scribed by A Larrauri, José; Goñi, Isabel; Martín-Carrón, Nuria; Rupérez, Pilar; Saura-Calixto, Fulgencio
- Publisher
- John Wiley and Sons
- Year
- 1996
- Tongue
- English
- Weight
- 415 KB
- Volume
- 71
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
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.