SUMMARY
Dietary fiber in fruits cultivated in chile
The objective of this study was to determine the total, soluble and insoluble dietary fiber contents in fruits produced in Chile. The analyses were conducted in the fruits as eaten. Thirty eight fruits obtained from local markets and the Instituto de Investigaciones Agropecuarias (INIA) were studied. Water and total, soluble and insoluble dietary fiber were determined in the edible part of each sample. Moisture ranged between 73.1 and 92.4g/100g. Average (± sd) total, soluble and insoluble contents, expresed as g/100g on wet basis were: 2.41 ± 1.26, range 0.30 - 5.62; 0.73 ± 0.50 range 0.07 -2.26 and 1.68 ± 0.89, range 0.15 -3.36 respectively. On dry weight basis total fiber concentration was 16.5 ± 8.8, with a proportion of 69.2 ± 11.2% and 30.8 ± 11.2% of the insoluble and soluble form, respectively. Dietary fiber supply ranged between 0.6 to 8.4g in the medium serving sizes. The ratios insoluble fiber/crude fiber and total fiber/crude fiber did not present constant results. Values ranged between 1.1 and 4.9 (mean 2.5 ± 1.1) in the former, and from 1.6 to 8.0 (mean 3.6 ± 1.7) in the latter. It is concluded that both soluble and insoluble fiber vary widely among vegetables fruits produced in Chile. This study provides information on the fiber composition of fruits. Such information may help to choose them according to these variables in order to be used in the prevention or treatment of selected pathologies.

Key words: Dietary fiber, total, soluble, insoluble, insoluble fiber/crude fiber, total dietary fiber/crude fiber, fruits.



Recibido: 30/04/2002
Aceptado: 15/08/2003

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