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Characterization of nonstarch polysaccharides content from different edible organs of some vegetables, determined by

M J Villanueva-Suárez1, A Redondo-Cuenca, M D Rodríguez-Sevilla

  • 1Departamento de Nutrición y Bromatología II (Bromatología), Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain. mjvilla@farm.ucm.es

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Summary

Dietary fiber content, specifically nonstarch polysaccharides (NSP), varies quantitatively among vegetable types and organs. Analytical methods like GC and HPLC show good agreement but can influence specific sugar monomer results.

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Plant Science

Background:

  • Dietary fiber, composed of nonstarch polysaccharides (NSP), is crucial for human health.
  • Vegetables are a primary source of dietary fiber, but their composition varies significantly.
  • Understanding NSP composition across different vegetable organs is essential for nutritional assessment.

Purpose of the Study:

  • To determine the content and composition of nonstarch polysaccharides (NSP) in various vegetable types and edible organs.
  • To compare the effectiveness of Gas Chromatography (GC) and High-Performance Liquid Chromatography (HPLC) for NSP analysis.
  • To identify variations in monomeric profiles and quantitative differences in NSP across different vegetable samples.

Main Methods:

  • Analysis of NSP content and composition in subterranean organs, leaves, stalks, inflorescences, and fruits of selected vegetables.
  • Utilized Gas Chromatography (GC) and High-Performance Liquid Chromatography (HPLC) for quantitative analysis of neutral sugars and uronic acids.
  • Statistical analysis including correlation (R^2) to compare NSP values obtained from GC and HPLC methods.

Main Results:

  • Similar monomeric profiles were observed across all analyzed vegetable samples.
  • Significant quantitative differences in neutral sugars and uronic acids were found among samples of the same vegetable organ type.
  • NSP values determined by GC and HPLC showed good agreement (R^2 = 0.9005), though specific monomers (arabinose, mannose, galactose, rhamnose) were more method-dependent.
  • Final NSP values were influenced by the analytical method used for celery stalks, broccoli, and green pepper.

Conclusions:

  • Vegetable organ type and specific analytical methods impact the final quantification of dietary fiber (NSP).
  • While overall NSP profiles are similar, quantitative variations exist within vegetable types.
  • GC and HPLC are reliable for NSP analysis, but awareness of method-specific influences on certain monomers is necessary for accurate nutritional data.