Study On Dietary Fiber And Other Functional Components In Pineapple Fruit

Pineapple(Ananas comosus (L.)Merr),with special flavor and rich in nutrient,is favored by consumers worldwide. It is one of the three major tropical fruit in the world. As we know, pineapple rich in fibre,however,dietary fiber and other functional components in pineapple fruit have not been reported.In this experiment,the change of dietary fiber components, resveratrol,soluble protein content,in the fruit at different developmental stages of three varieties,Comte de paris, Smooth Cayenne, Pingguo,were studied. The content of total dietary fiber (TDF),soluble dietary fiber (SDF),insoluble dietary fiber (IDF),neutral detergent fiber (NDF),acid detergent fiber (ADF),acid detergent lignin (ADL),cellulose(CEL),hemicellulose (HC) total pectin (TP),original pectin,water-soluble pectin (WSP),resveratrol and soluble protein in mature fruit of twelve pineapple varieties were also determined. The results are as follows:1. TDF,IDF,NDF,ADF,HC contents in the fruit flesh of the three varieties were increased at the first development stages but declined with the maturity of the fruit, the change of HC content was more obviously. TDF and IDF contents reached a peak,60 days after flowering. Compare to IDF,SDF content was relatively small. TP and the original pectin contents were decreased with fruit development.2. Pineapple fruit rich in dietary fiber,TDF,IDF,SDFcontents varried between 46.30%-69.64%(DW),37.23%-61.19%(DW),9.22%-19.07%(DW) respectively. It show, Pineapple is a very important DF source.for the human body.In all varieties determined,TDF,IDF content in diffent cultivars was significantly different. TDF,IDF in Yuecui is the highest,and SDF in Xiangshui was significantly higher than other varieties. NDF,ADF in YueCui,and Cayene was also significantly higher than other varieties,HC content in Dongmi and Yuecui was significantly higher. Comte de paris and Cayene have a significantly higher CEL centent than other varieties.3. In the three varieties determined,the content of resveratrol increased gradually as the fruit development, and reached the maximum levels when truit was mature.Compare to that in Comte de paris,resveratrol content in Cayenne and Pingguo fruit,fluctuated more obvious. Resveratrol content in Pingguo fruit changed little before 40 days after flowering, but began increase rapidly at 50 days after flowering. In Smooth Cayenne fruit,a quickly increase began at 70 days after flowering.The content of soluble protein fluctuated greatly in the three varieties,the highest content apear at the early stage of fruit development then decreased gradually. 4.The result of this study show, pineapple rich in resveratrol. The resveratrol content in Yuecui is 1.14μg/g, it is the highest among the twelve varieties determined. Dongmi, Xiangshui, Zhenzhu, Tianmimi with a content than those 0.8μg/g, is significantly higher than other varieties. The content of soluble protein in the pineapple varieties is also quite different. Dongmi followed by Aoka, Mibao, Pingguo and Yuecui content 0.77mg/g,0.75mg/g, 0.67mg/g,0.66mg/g,0.64mg/g respectively were significantly higher than other varieties.