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Composition of fruit, vegetable and cereal dietary fibre
Author(s) -
Holloway Warren D.
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740341112
Subject(s) - chemistry , xylose , bran , arabinose , sodium hydroxide , oxalate , food science , pear , extraction (chemistry) , agronomy , uronic acid , polysaccharide , horticulture , raw material , fermentation , biology , organic chemistry
Abstract A sequential extraction of freeze‐dried bean, cabbage, lettuce, tomato, peach, pumpkin, sweet potato, onion, pear, wheat bran, lucerne, clover and ryegrass with water, oxalate and sodium hydroxide (before and after delignification) was carried out. The fruits and vegetables gave a higher yield of water and oxalate soluble polymers than wheat bran. The water and oxalate soluble extracts were composed predominantly of arabinose, galactose and uronic acid, whereas the sodium‐hydroxide extracts contained mainly arabinose and xylose.