Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans

• Autor(a) principal: Cordenunsi,Beatriz
• Data de Publicação: 2010
• Outros Autores: Saura-Calixto,Fulgêncio, Diaz-Rubio,Maria Elena, Zuleta,Angela, Tiné,Marco Aurélio, Buckeridge,Marcos Silveira, Silva,Giovanna Bezerra da, Carpio,Cecilia, Giuntini,Eliana Bistriche, Menezes,Elizabete Wenzel de, Lajolo,Franco
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100041
• topic: pineapple; Perola cultivar; carbohydrates; antioxidant activity; ascorbic acid; glycemic response

Brazil is the third largest producer of pineapple (Ananas comosus) and the market for fresh pineapple is sustained by the Hawaii and Perola cultivars. In this work the Perola cultivar was divided into three main parts, shell, core and pulp, for characterization. Moisture in the pulp was higher (between 10 and 15%) than in the shell and core. The amount of protein was higher in the core (35%) than in the pulp and shell. Perola contained relatively low concentrations of total ascorbic acid in the edible parts, although higher levels of ascorbic acid in the shell. Citric acid corresponded to almost 60% of the total organic acids. The total soluble sugars [~7-12% (FW)] were predominantly sucrose, fructose and glucose. The core had almost twice as much total sugar (12%) than the pulp (6.8%). The amount of insoluble dietary fiber was around 1%, and the soluble fiber was less than 0.1%. The pulp showed the highest concentration of polyphenols (0.49%) and antioxidant activity (33 µmol.g-1) out of the parts. The consumption of the pineapple pulp or core produced a high glycemic index (~93%), but considering the glycemic load, this fruit can be considered as low dietary.