View
Publication Type
Conference Proceedings
UWI Author(s)
Author, Analytic
Lopez, Mercedes; Benkeblia, Noureddine
Author Role
n/a
Author Affiliation
n/a
Paper/Section Title
Profiling of short chain fructooligosaccharides (scFOS) of ackee (Blighia sapida Köenig) through different maturation stages
Medium Designator
n/a
Connective Phrase
n/a
Editor/Compiler
n/a
Editor/Compiler Role
n/a
Proceedings Title
8th International Fructan Symposium
Date of Meeting
June 26-July 1, 2016
Place of Meeting
Oaxaca, Mexico
Place of Publication
n/a
Publisher Name
n/a
Date of Publication
n/a
Date of Copyright
n/a
Volume ID
n/a
Location in Work
n/a
Extent of Work
n/a
Packaging Method
n/a
Series Editor
n/a
Series Editor Role
n/a
Series Title
n/a
Series Volume ID
n/a
Location/URL
n/a
ISBN
n/a
Notes
Poster presentation
Abstract
Background: During maturation and ripening, fruits undergo numerous biochemical reactions by either accumulating or degrading different metabolites. Most fruits accumulate sugars during maturation and ripening. Method: This study investigates the profile of short chain fructooligosaccharides (scFOS) of two ackee fruit varieties (Blighia sapida Köenig). scFOS of arils (edible) and husk (non-edible) of “cheese” and “butter” varieties were profiled during five different maturation and ripening stages using HPAEC-PAD. Results: Results showed that in arils, glucose increased by 0.6 and 2.7 folds in “cheese” and “butter” varieties, respectively, while fructose variation averaged 20% in arils during maturation. In arils, sucrose increased progressively during maturation by 1.3 to 1.7 folds in both varieties. Surprisingly, three scFOS (1-kestose, nystose and DP-5) have been identified and their contents were variable, but DP5 content was lower in the husk. In the two arils varieties, total saccharides increased significantly during maturation and ripening; however, in the husk, total saccharides increased and then decreased during the last three stages. Total scFOS increased during the first two stages and decreased during the last three stages. Surprisingly, saccharides to scFOS ratio increased in arils during maturation and ripening in the two varieties, while in the husk, the ratio showed a decrease at stage three. Conclusion: Results indicate that more saccharides were accumulated during the last maturation stages, while scFOS accumulated in the first stages. Results also indicate that the edible arils accumulate more carbohydrates than the husks......
read more