Determination of Free Inositols and Other Low Molecular Weight Carbohydrates in Vegetables

Different low molecular weight carbohydrates including saccharides, polyalcohols, sugar acids, and glycosides have been identified and quantified in different edible vegetables from Asteraceae, Amarantaceae, Amarylidaceae, Brassicaceae, Dioscoreaceae, and Solanaceae families by gas chromatography−ma...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2011-03, Vol.59 (6), p.2451-2455
Main Authors: Hernández-Hernández, Oswaldo, Ruiz-Aceituno, Laura, Sanz, María Luz, Martínez-Castro, Isabel
Format: Article
Language:English
Subjects:
artichokes
Asteraceae
Biological and medical sciences
Brassicaceae
cabbage
Carbohydrates - chemistry
Chemical Composition of Foods/Feeds
chicory
Dioscoreaceae
eggplants
endive
Food industries
fructose
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
gas chromatography
Gas Chromatography-Mass Spectrometry
glucaric acid
glucose
glycosides
human health
Inositol - analysis
kestose
leaf lettuce
leaves
mass spectrometry
molecular weight
Plant Extracts - chemistry
polyols
radishes
Solanaceae
spinach
sucrose
Vegetables - chemistry
yams
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Summary:Different low molecular weight carbohydrates including saccharides, polyalcohols, sugar acids, and glycosides have been identified and quantified in different edible vegetables from Asteraceae, Amarantaceae, Amarylidaceae, Brassicaceae, Dioscoreaceae, and Solanaceae families by gas chromatography−mass spectrometry. Apart from glucose, fructose, and sucrose, other saccharides such as sedoheptulose in chicory, spinach, cabbage, purple yam, eggplant, radish, and oak leaf lettuce, rutinose in eggplant skin, and a glycosyl-inositol in spinach have been identified. chiro-Inositol was found in all vegetables of the Asteraceae family (3.1−32.6 mg 100 g−1), whereas scyllo-inositol was detected in those of purple yam, eggplant, artichoke, chicory, escarole, and endive (traces−23.2 mg 100 g−1). α-Galactosides, kestose, glucaric acid, and glycosyl-glycerols were also identified and quantified in some of the analyzed vegetables. Considering the bioactivity of most of these compounds, mainly chicory leaves, artichokes, lettuces, and purple yam could constitute beneficial sources for human health.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf1045552