Agriculture Reference
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sic carotenoids to be mainly violaxanthin, zeaxanthin, and
lutein (Molnar et al., 2005).
Table 4.2. Carotenoid content of some tropical
and subtropical fruits.
Lycopene
(μg/100 g 1 )
-carotene
(μg/100 g 1 )
β
Fruit
Oligosaccharides and polysaccharides/
dietary fiber
Oligosaccharides and polysaccharides possessing biofunc-
tional properties in fruits are mainly dietary fibers. Dietary
fiber commonly refers to plant polysaccharides and lignin
that are resistant to hydrolysis by the digestive enzymes
of man. The effects of dietary fiber consumption are re-
duction in blood cholesterol levels and decreased risk of
developing cancer. Dietary fiber derives these effects from
factors which include ability to retain toxic substances in-
gested or produced in the gastrointestinal tract during diges-
tion, reduced bowel transit time, promoting fast elimination
of stools, reduced time of contact between bowel tissues,
carcinogenic substances, and formation of protective sub-
stances through the bacterial fermentation of compounds
(Kay and Strasberg, 1978).
In an attempt to clarify the concept of dietary fiber, many
scientists have opted to define individual fiber sources by
their physical properties but the more widely used classi-
fication is that of water-soluble and water-insoluble fibers.
Soluble fibers' health benefits accrue from their being
highly fermentable and being associated with carbohydrate
and lipid metabolism, while insoluble fibers' health bene-
fits are due to their contribution to fecal bulk and reduced
transit times (Madar and Odes, 1990).
Fructo-oligosaccharides are oligosaccharides that are
composed of one molecule of sucrose and one to three
molecules of fructose (Fig. 4.3). Fructo-oligosaccharides
impart health benefits to humans through the following
effects: changes in the intestinal transit, reduction of toxic
metabolites, prevention of diarrhea, changes in the colonic
microflora, decrease in the risk of developing cancer,
decreased levels of cholesterol and triglycerides, control
of blood pressure, increased production and bioavailability
of minerals, reduction in the risk of developing obesity
and insulin-dependent diabetes, and reduction in lactose
intolerance.
Tropical fruits, including orange, banana, mango, pa-
paya, pineapple, and watermelon, are rich in dietary fiber
and their total dietary fiber, soluble dietary fiber, and insol-
uble dietary fiber content (g/100 g, dry-wt) is 9-24, 4-8,
and 6-17, respectively (Ramulu and Rao, 2003). The dry-
weight content of total dietary fiber, soluble dietary fiber,
and insoluble dietary fiber in Thai bael fruit pulps was re-
ported to be 19.84, 11.22, and 8.62 g/100 g, respectively
(Charoensiddhi and Anprung, 2008).
Banana (ripe)
25.2-97
Guava
1,150
984
Jackfruit
37
26.4-360
Mango (ripe)
353
308-553
Mango (unripe)
21.2-34.5
Orange
173-275
Papaya (ripe)
2,169-5,750
471
Pomelo
8.9-25.6
Pineapple
148-399
230
Watermelon
(red color)
6,693-11,389
616
1 Fresh-wt basis.
Source: Charoensiri et al. (2009); Setiawan et al. (2001).
The average total carotenoids content in three dif-
ferent batches of jackfruit was 107.98/100 g, fresh-wt
(de Faria et al., 2009). Acerola ( Malpighia punicifolia L.),
a tropical fruit grown in Brazil, is considered a good
source of provitamin A and contains carotenoids, including
β -carotene, lutein, β -cryptoxanthin, and α -carotene (Rosso
and Mercandante, 2005). Red-fleshed Brazilian guava was
reported to have several carotenoids such as phytofluene,
β -carotene, β -cryptoxanthin, α -carotene, lycopene, rubix-
anthin, cryptoflavin, lutein, and neochrome (Mercadante
et al., 1999). Setiawan et al. (2001) reported that Indonesian
guava is an excellent source of provitamin A carotenoids.
A study of different guava clones showed that the total
carotenoid content of different guava clones ranged from
0.78 to 2.93 mg/100 g in the pink pulp clones, while it
was not present in the white pulp clone (Luximon-Ramma
et al., 2003).
In a study by Charoensiri et al. (2009), red watermelon
( Citruluss vulgaris ) was found to be a rich source of
β
-carotene (1,040 μg/serving) and lycopene (11,378 μg/
serving), while unripe mango contained a high amount of
α
-tocopherol content (1.20 mg/100 g of edible portion).
β
-Carotene content in ripe mango ranged from 0.55 to
3.21 mg/100 g in the different varieties studied. In the same
study, Honeydew and papaya (cv. 'Surya') were found to
contain
-carotene contents of 0.70 and 0.74 mg/100 g,
respectively (Veda et al., 2007). Carotenoid fractions ex-
tracted from 'Valencia' orange peel showed the hypopha-
β
 
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