Raisin Dietary Fiber Composition and in Vitro Bile Acid Binding
Mary Ellen Camire, Michael P. Dougherty
Journal of Agricultural and Food Chemistry
Abstract
Raisins are dried grapes that are popular shelf-stable snacks. Three commercially important types of raisins were studied: sun-dried (natural), artificially dried (dipped), and sulfur dioxide-treated (golden) raisins. Dietary fiber composition was analyzed by AACC method 32-25. Polysaccharides were hydrolyzed, and the resulting sugars were analyzed by colorimetric and gas chomatographic methods. Fructans were measured with a colorimetric kit assay. Total dietary fiber values agreed with published values, with pectins and neutral polysaccharides of mannose and glucose residues predominating. Dipped raisins had over 8% fructans. No fructans were found in fresh grapes. Raisin types varied in their ability to bind bile acids in vitro. Coarsely chopped raisins bound more bile than did finely chopped or whole raisins.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
raisins contain pectins and neutral polysaccharides of mannose and glucose residues
“Total dietary fiber values agreed with published values, with pectins and neutral polysaccharides of mannose and glucose residues predominating”
raisins contain dietary fiber
“Dietary fiber composition was analyzed by AACC method 32-25”
fresh grapes do not contain fructans
“No fructans were found in fresh grapes”