Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market.

The goal of this work was to evaluate changes in dietary fiber measured by the traditional enzymatic-gravimetric method (AOAC 991.43) and the more recently accepted modified enzymatic-gravimetric method (AOAC 2011.25), mono- and disaccharides, and starch as a function of assessed ripeness in a contr...

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Autores principales:	Katherine M Phillips, Ryan C McGinty, Garret Couture, Pamela R Pehrsson, Kyle McKillop, Naomi K Fukagawa
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/098db4c007514683a5315286d21a2e2b
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spelling	oai:doaj.org-article:098db4c007514683a5315286d21a2e2b2021-12-02T20:05:10ZDietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market.1932-620310.1371/journal.pone.0253366https://doaj.org/article/098db4c007514683a5315286d21a2e2b2021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0253366https://doaj.org/toc/1932-6203The goal of this work was to evaluate changes in dietary fiber measured by the traditional enzymatic-gravimetric method (AOAC 991.43) and the more recently accepted modified enzymatic-gravimetric method (AOAC 2011.25), mono- and disaccharides, and starch as a function of assessed ripeness in a controlled study of a single lot of bananas and in bananas at the same assessed stages of ripeness from bananas purchased in retail stores, from different suppliers. Sugars, starch, and dietary fiber were analyzed in bananas from a single lot, at different stages of ripeness, and in retail samples at the same assessed stages of ripeness. Mean fiber measured by the traditional enzymatic-gravimetric method (EG) was ~2 g/100g and not affected by ripeness. Mean fiber assessed with the recently modified method (mEG) was ~18 g/100g in unripe fruit and decreased to 4-5 g/100g in ripe and ~2 g/100g in overripe bananas. Slightly ripe and ripe bananas differed by ~1.1 g/100g in the controlled single-lot study but not among retail samples. There was a large increase in fructose, glucose and total sugar going from unripe to ripe with no differences between ripe and overripe. Aside from stage of ripeness, the carbohydrate composition in retail bananas is likely affected by differences in cultivar and post-harvest handling. Results from this study demonstrate the importance of measuring dietary fiber using the mEG approach, developing more comprehensive and sensitive carbohydrate analytical protocols and food composition data, and recognizing the impact of different stages of maturity and ripeness on carbohydrate intake estimated from food composition data.Katherine M PhillipsRyan C McGintyGarret CouturePamela R PehrssonKyle McKillopNaomi K FukagawaPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 7, p e0253366 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Katherine M Phillips Ryan C McGinty Garret Couture Pamela R Pehrsson Kyle McKillop Naomi K Fukagawa Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market.
description	The goal of this work was to evaluate changes in dietary fiber measured by the traditional enzymatic-gravimetric method (AOAC 991.43) and the more recently accepted modified enzymatic-gravimetric method (AOAC 2011.25), mono- and disaccharides, and starch as a function of assessed ripeness in a controlled study of a single lot of bananas and in bananas at the same assessed stages of ripeness from bananas purchased in retail stores, from different suppliers. Sugars, starch, and dietary fiber were analyzed in bananas from a single lot, at different stages of ripeness, and in retail samples at the same assessed stages of ripeness. Mean fiber measured by the traditional enzymatic-gravimetric method (EG) was ~2 g/100g and not affected by ripeness. Mean fiber assessed with the recently modified method (mEG) was ~18 g/100g in unripe fruit and decreased to 4-5 g/100g in ripe and ~2 g/100g in overripe bananas. Slightly ripe and ripe bananas differed by ~1.1 g/100g in the controlled single-lot study but not among retail samples. There was a large increase in fructose, glucose and total sugar going from unripe to ripe with no differences between ripe and overripe. Aside from stage of ripeness, the carbohydrate composition in retail bananas is likely affected by differences in cultivar and post-harvest handling. Results from this study demonstrate the importance of measuring dietary fiber using the mEG approach, developing more comprehensive and sensitive carbohydrate analytical protocols and food composition data, and recognizing the impact of different stages of maturity and ripeness on carbohydrate intake estimated from food composition data.
format	article
author	Katherine M Phillips Ryan C McGinty Garret Couture Pamela R Pehrsson Kyle McKillop Naomi K Fukagawa
author_facet	Katherine M Phillips Ryan C McGinty Garret Couture Pamela R Pehrsson Kyle McKillop Naomi K Fukagawa
author_sort	Katherine M Phillips
title	Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market.
title_short	Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market.
title_full	Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market.
title_fullStr	Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market.
title_full_unstemmed	Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market.
title_sort	dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/098db4c007514683a5315286d21a2e2b
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Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market.

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