Measurement of health-promoting properties in fruit dietary fibres: antioxidant capacity, fermentability and glucose retardation index.
Larrauri J. A., Goñi I., Martín-Carrón N., Rupérez P., Saura-Calixto F.
Author Affiliation: Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, Spain.
Journal of the Science of Food and Agriculture 71 : 515-519
Abstract : Antioxidant activity (using a modified ferric thiocyanate method), fermentability (sugar-free samples fermented by a batch culture technique under strict anaerobic conditions) and glucose retardation index (using a modification of the method of Jenkins et al. [J. Clin. Nutr. Gastr., 1986, 1, 237-240]) were evaluated in mango and lemon peel fibre. Mango fibre had higher antioxidant activity (67.6%) and glucose retardation index (21.5%) values. There were no differences in fermentability indices between both fibres.