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Measurement of health-promoting properties in fruit dietary fibres: Antioxidant capacity, fermentability and glucose retardation index

AuthorsLarrauri, José A.; Goñi, Isabel; Martín Carrón, Nuria; Rupérez Antón, Pilar ; Saura Calixto, Fulgencio D.
KeywordsFruit dietary fibre
Health-promoting properties
Antioxidant activity
Glucose retardation index
Issue DateAug-1996
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 71(4): 515- 519 (1996)
AbstractThe aim of this work was to compare some in vitro health- promoting properties in fruit dietary fibre (antioxidant activity, fermentability and glucose retardation index), which could be useful to predict their physiological effects better than physico-chemical analyses. These properties were evaluated in mango and lemon peel fibre. Mango fibre was better than lemon fibre because of the highest values of antioxidant activity (67·6%) and glucose retardation index (21·5%). Antioxidant activity is proposed as a new health-promoting property associated to dietary fibre.
Publisher version (URL)http://doi.org/10.1002/(SICI)1097-0010(199608)71:4<515::AID-JSFA611>3.0.CO;2-Y
Identifiersissn: 0022-5142
Appears in Collections:(IF) Artículos
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