Quantifying Dietary Fiber in Rhubarb

The dietary fiber content in the rhubarb juice and pomace was assessed gravimetrically after the enzymatic sequential hydrolysis of starch and non-starch compounds with α-amylase, protease and amyloglucosidase (Sigma Chemical Co., St. Louis, MI, USA) to mono-, di-, oligosaccharides and peptides and the appropriate precipitation of dietary fibers with ethanol. The fiber content was determined after drying the precipitate at 70 °C to a constant weight and was expressed in % per d.w. [45 ].

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Kharchenko V., Golubkina N., Tallarita A., Bogachuk M., Kekina H., Moldovan A., Tereshonok V., Antoshkina M., Kosheleva O., Nadezhkin S, & Caruso G. (2023). Varietal Differences in Juice, Pomace and Root Biochemical Characteristics of Four Rhubarb (Rheum rhabarbarum L.) Cultivars. BioTech, 12(1), 12.

Publication 2023

α-amylase protease amyloglucosidase

Amylase Amyloglucosidase Dietary fibers Enzymatic Ethanol Fiber Hydrolysis Oligosaccharides Peptides Protease Rhubarb Starch

Corresponding Organization : University of Naples Federico II

Other organizations : Federal Research Centre of Nutrition and Biotechnology, Lomonosov Moscow State University

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Variable analysis

independent variables

Enzymatic sequential hydrolysis of starch and non-starch compounds with α-amylase, protease and amyloglucosidase

dependent variables

Dietary fiber content in the rhubarb juice and pomace

control variables

Precipitation of dietary fibers with ethanol
Drying the precipitate at 70 °C to a constant weight

controls

No positive or negative controls were explicitly mentioned in the provided information.

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