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

dc.contributor.authorPhillips, Katherine M.en
dc.contributor.authorMcGinty, Ryan C.en
dc.contributor.authorCouture, Garreten
dc.contributor.authorPehrsson, Pamela R.en
dc.contributor.authorMcKillop, Kyleen
dc.contributor.authorFukagawa, Naomi K.en
dc.date.accessioned2021-11-18T14:10:54Zen
dc.date.available2021-11-18T14:10:54Zen
dc.date.issued2021-07-08en
dc.description.abstractThe 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 similar to 2 g/100g and not affected by ripeness. Mean fiber assessed with the recently modified method (mEG) was similar to 18 g/100g in unripe fruit and decreased to 4-5 g/100g in ripe and similar to 2 g/100g in overripe bananas. Slightly ripe and ripe bananas differed by similar to 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.en
dc.description.notesThis work was supported by the National Cancer Institute under intra-agency cooperative agreement 60-8040-0-005 with United States Department of Agriculture (USDA) Agricultural Research Service (ARS) via cooperative agreement 58-8040-9-013 between USDA and Virginia Tech and cooperative agreement 58-8040-8-020 between USDA ARS and Virginia Tech.en
dc.description.sponsorshipNational Cancer InstituteUnited States Department of Health & Human ServicesNational Institutes of Health (NIH) - USANIH National Cancer Institute (NCI) [60-8040-0-005]; United States Department of Agriculture (USDA) Agricultural Research Service (ARS)United States Department of Agriculture (USDA)USDA Agricultural Research Service [58-8040-9-013]; USDA ARSUnited States Department of Agriculture (USDA)USDA Agricultural Research Service [58-8040-8-020]; Virginia Tech [58-8040-8-020]en
dc.description.versionPublished versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.1371/journal.pone.0253366en
dc.identifier.issn1932-6203en
dc.identifier.issue7en
dc.identifier.othere0253366en
dc.identifier.pmid34237070en
dc.identifier.urihttp://hdl.handle.net/10919/106672en
dc.identifier.volume16en
dc.language.isoenen
dc.rightsCC0 1.0 Universal Public Domain Dedicationen
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/en
dc.titleDietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail marketen
dc.title.serialPlos Oneen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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