Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin

Raymond Wei Wern Chong; Malcolm Ball; Christopher McRae; Nicolle H. Packer

doi:10.1016/j.foodchem.2019.125032

Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin

Raymond Wei Wern Chong, Malcolm Ball, Christopher McRae, Nicolle H. Packer^*

^*Corresponding author for this work

Faculty of Science and Engineering

Research output: Contribution to journal › Article › peer-review

26 Citations (Scopus)

Abstract

A dietary fibre prepared from sugarcane stalk was compared with psyllium husk and wheat dextrin. In contrast to the other dietary fibres, sugarcane fibre was found to contain significant amounts of insoluble dietary fibre (73–86%), lignin (18.66–20.23%), and rare minerals such as chromium (0.67–2.54 mg/100 g) and manganese (1.07–2.34 mg/100 g). Analysis of the ethanol extract also detected compounds with antioxidant activity. Characterisation of five sugarcane fibres prepared from selected strains, harvest periods (growth or storage phase), and processing conditions showed these factors influenced the final composition. Furthermore, using in vitro digestion, we found that potassium, magnesium, chromium, and zinc in were bioaccessible in sugarcane samples. Also, sodium was shown to bind to the sugarcane fibre potentially indicating bile salt binding activity. Results from this study support the use of sugarcane as a source of dietary fibre in functional foods.

Original language	English
Article number	125032
Pages (from-to)	1-8
Number of pages	8
Journal	Food Chemistry
Volume	298
DOIs	https://doi.org/10.1016/j.foodchem.2019.125032
Publication status	Published - 15 Nov 2019

Keywords

Chemical composition
Dietary fibre
Sugarcane
Psyllium husk
Wheat dextrin

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10.1016/j.foodchem.2019.125032

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title = "Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin",

abstract = "A dietary fibre prepared from sugarcane stalk was compared with psyllium husk and wheat dextrin. In contrast to the other dietary fibres, sugarcane fibre was found to contain significant amounts of insoluble dietary fibre (73–86%), lignin (18.66–20.23%), and rare minerals such as chromium (0.67–2.54 mg/100 g) and manganese (1.07–2.34 mg/100 g). Analysis of the ethanol extract also detected compounds with antioxidant activity. Characterisation of five sugarcane fibres prepared from selected strains, harvest periods (growth or storage phase), and processing conditions showed these factors influenced the final composition. Furthermore, using in vitro digestion, we found that potassium, magnesium, chromium, and zinc in were bioaccessible in sugarcane samples. Also, sodium was shown to bind to the sugarcane fibre potentially indicating bile salt binding activity. Results from this study support the use of sugarcane as a source of dietary fibre in functional foods.",

keywords = "Chemical composition, Dietary fibre, Sugarcane, Psyllium husk, Wheat dextrin",

author = "Chong, {Raymond Wei Wern} and Malcolm Ball and Christopher McRae and Packer, {Nicolle H.}",

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T1 - Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin

AU - Chong, Raymond Wei Wern

AU - Ball, Malcolm

AU - McRae, Christopher

AU - Packer, Nicolle H.

PY - 2019/11/15

Y1 - 2019/11/15

N2 - A dietary fibre prepared from sugarcane stalk was compared with psyllium husk and wheat dextrin. In contrast to the other dietary fibres, sugarcane fibre was found to contain significant amounts of insoluble dietary fibre (73–86%), lignin (18.66–20.23%), and rare minerals such as chromium (0.67–2.54 mg/100 g) and manganese (1.07–2.34 mg/100 g). Analysis of the ethanol extract also detected compounds with antioxidant activity. Characterisation of five sugarcane fibres prepared from selected strains, harvest periods (growth or storage phase), and processing conditions showed these factors influenced the final composition. Furthermore, using in vitro digestion, we found that potassium, magnesium, chromium, and zinc in were bioaccessible in sugarcane samples. Also, sodium was shown to bind to the sugarcane fibre potentially indicating bile salt binding activity. Results from this study support the use of sugarcane as a source of dietary fibre in functional foods.

AB - A dietary fibre prepared from sugarcane stalk was compared with psyllium husk and wheat dextrin. In contrast to the other dietary fibres, sugarcane fibre was found to contain significant amounts of insoluble dietary fibre (73–86%), lignin (18.66–20.23%), and rare minerals such as chromium (0.67–2.54 mg/100 g) and manganese (1.07–2.34 mg/100 g). Analysis of the ethanol extract also detected compounds with antioxidant activity. Characterisation of five sugarcane fibres prepared from selected strains, harvest periods (growth or storage phase), and processing conditions showed these factors influenced the final composition. Furthermore, using in vitro digestion, we found that potassium, magnesium, chromium, and zinc in were bioaccessible in sugarcane samples. Also, sodium was shown to bind to the sugarcane fibre potentially indicating bile salt binding activity. Results from this study support the use of sugarcane as a source of dietary fibre in functional foods.

KW - Chemical composition

KW - Dietary fibre

KW - Sugarcane

KW - Psyllium husk

KW - Wheat dextrin

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JO - Food Chemistry

JF - Food Chemistry

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ER -

Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin

Abstract

Keywords

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ARC Training Centre for Molecular Technology in the Food Industry

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Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin

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Keywords

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ARC Training Centre for Molecular Technology in the Food Industry

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