Publication: Investigation of Thai plants for potential sources of inulin-type fructans
Issued Date
2011-06-01
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ISSN
08891575
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2-s2.0-79958261777
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Food Composition and Analysis. Vol.24, No.4-5 (2011), 642-649
Suggested Citation
Kunchit Judprasong, Siriporn Tanjor, Prapasri Puwastien, Pongtorn Sungpuag Investigation of Thai plants for potential sources of inulin-type fructans. Journal of Food Composition and Analysis. Vol.24, No.4-5 (2011), 642-649. doi:10.1016/j.jfca.2010.12.001 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/11307
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Title
Investigation of Thai plants for potential sources of inulin-type fructans
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Abstract
Several studies have found wide distributions of natural inulin and its fractions as fructo-oligosaccharide (FOS) in varieties of plants, starchy roots, fruits, and vegetables. However, there is a lack of information of their abundance in foods consumed in Thailand. Therefore, the objective of this study was to determine inulin-type fructans, FOS (1-kestose (1-kestotriose; GF 2 ), nystose (1,1-kestotetraose; GF 3 ), and 1F-β-fructofuranosylnystose (1,1,1-kestopentaose; GF 4 )) and sugars (glucose, fructose and sucrose) in potential food sources. For a preliminary study, 47 varieties of Thai plant foods, distributing in five food groups, were selected and purchased from one representative market. Inulin-type fructans, FOS and total sugars were extracted following the method 997.08 of AOAC, and determined by gas chromatography. Potential food sources of inulin-type fructans and FOS were identified. Another two sets of these samples were purchased randomly from other two representative markets and the same analyses were conducted. High levels of inulin-type fructans was found in great headed garlic, Chinese garlic, common garlic and Jerusalem artichoke (Kaentawan) (29.2±5.62, 24.3±1.94, 22.4±2.86 and 19.4±1.04g/100g fresh weight (FW), respectively), with the medium level in shallot and red onion (8.86±0.75 and 3.56±0.95g/100g FW, respectively). Highest level of FOS (5.18±0.04g/100g FW) was found in Jerusalem artichoke. © 2010 Elsevier Inc.