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Measurement of Short-Chain Carbohydrates in Common Australian Vegetables and Fruits by High-Performance Liquid Chromatography (HPLC)

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Department of Medicine, Monash University, Box Hill Hospital, Level 8, Clive Ward Centre, Arnold Street, Box Hill, Victoria 3128, Australia
* Author to whom correspondence should be addressed (e-mail [email protected]; telephone +61 3 9895 0369; fax +61 3 9895 0352).
Cite this: J. Agric. Food Chem. 2009, 57, 2, 554–565
Publication Date (Web):January 5, 2009
https://doi.org/10.1021/jf802700e
Copyright © 2009 American Chemical Society
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    Abstract

    Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are short-chain carbohydrates that can be poorly absorbed by the small intestine and may have a wide range of effects on gastrointestinal processes. FODMAPs include lactose, fructose in excess of glucose, fructans and fructooligosaccharides (FOS, nystose, kestose), galactooligosaccharides (GOS, raffinose, stachyose), and sugar polyols (sorbitol, mannitol). This paper describes an analytical approach based on HPLC with ELSD that quantifies the major FODMAPs in 45 vegetables and 41 fruits. Sorbitol and/or mannitol were measured in 18 vegetables (range = 0.09−2.96 g/100 g of fw), raffinose and/or stachyose in 7 vegetables (0.08−0.68 g/100 g of fw), and nystose and/or kestose in 19 vegetables (0.02−0.71 g/100 g of fw). Apple, pear, mango, clingstone peach, and watermelon all contained fructose in excess of glucose. Sorbitol was measured in 15 fruits (0.53−5.99 g/100 g of fw), mannitol was found in 2 fruits, and nystose or kestose was measured in 8 fruits. Understanding the importance of dietary FODMAPs will be greatly assisted by comprehensive food composition data.

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