Ion Chromatographic Determination of Three Fructooligosaccharide Oligomers in Prepared and Preserved Foods

Fructooligosaccharides (FOS) are short-chain sugars that occur naturally and have dietary benefits for humans. They are widely distributed in nature and are a natural part of the human diet. The objective of this study was to determine the concentrations of 1-kestose (GF2), nystose (GF3), and 1F-β-f...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2000-11, Vol.48 (11), p.5326-5330
Main Authors: Hogarth, A. J. C. L, Hunter, Diane E, Jacobs, Wesley A, Garleb, Keith A, Wolf, Bryan W
Format: Article
Language:English
Subjects:
Biological and medical sciences
Carbohydrate Conformation
Carbohydrate Sequence
Chromatography, Ion Exchange - methods
Diet
Food Analysis
Food industries
Food Preservation
Fruit - chemistry
Fundamental and applied biological sciences. Psychology
General aspects
Humans
Infant
Infant Food - analysis
Methods of analysis, processing and quality control, regulation, standards
Molecular Sequence Data
Oligosaccharides - analysis
Oligosaccharides - chemistry
Vegetables - chemistry
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Summary:Fructooligosaccharides (FOS) are short-chain sugars that occur naturally and have dietary benefits for humans. They are widely distributed in nature and are a natural part of the human diet. The objective of this study was to determine the concentrations of 1-kestose (GF2), nystose (GF3), and 1F-β-fructofuranosylnystose (GF4) in a variety of common processed and prepared foods. An ion chromatographic method was developed for this purpose in which the sugar concentrations were measured using integrated amperometry. The samples were simply prepared by blending with water and filtering the suspensions through a 10000 Da cutoff centrifugal filter. These samples were then injected into the ion chromatograph, which had been programmed for gradient elution, and the areas of the sugar peaks obtained compared to those of standard sugars on a calibration curve. Selected samples were prepared both with and without standard spikes in order to assess the efficiency of the determination. Of the vegetables investigated, artichokes contained by far the most FOS, followed by onions; bananas contained more FOS than other fruits investigated. The method was shown to be simple, convenient, and relatively fast for the quantitation of FOS in processed and prepared food products. Keywords: Fructooligosaccharides; food composition; ion exchange chromatography
ISSN:0021-8561
1520-5118
DOI:10.1021/jf000111h