Glucose, fructose and sucrose contents of various exotic fruits.
Trautner K., Demmel I., Rumm-Kreuter D., Somogyi J. C.
Author Affiliation: J. C. Somogyi, Institut für Sozial- und Präventivmedizin, Universität Zürich, Nidelbadstr. 82, 8803 Rüschlikon-Zürich, Switzerland.
Aktuelle Ernährungsmedizin 14 : 304-308
Abstract : Glucose, fructose and sucrose contents of various exotic fruits, melons and figs were estimated by enzymic methods. The fruits were normal commercial items to ensure that the results would be applicable in practice. In most species, 20 to 50 samples were analysed during 2 to 3 years to consider possible influences of variety, degree of ripeness and origin. Mean sugar contents were between 3 and 15% with the exception of avocado, which had only 0.25% sugar. The proportions of glucose, fructose and sucrose varied among species: in guavas and watermelons more than 50% of the total sugar content was fructose, in cranberries up to 80% was glucose. Sugar melons, tangerines, clementines and mangoes had a mean sucrose content between 50 and 60%, whereas in carambola (Averrhoa carambola), papaya, kiwi, figs, kaki [persimmons] and lychees equal parts of glucose and fructose were present and less than 20% was sucrose. With several species these distribution patterns were not found in all samples due to the variations in their sucrose contents.