EVALUATION OF MONO-, DI- AND FRUCTOOLIGOSACCHARIDES PROFILE IN FRESH CUT FRUITS BY HIGH PERFORMANCE ANION-EXCHAGE CHROMATOGRAPHY COUPLED WITH PULSED AMPERIOMETRIC DETECTION

Fruits are rich in sugars and may contain soluble fibers with prebiotic activity. Therefore, their consumption can improve health by reducing pathogenic intestinal bacteria, alleviating constipation and stimulating the immune system. However, fruit consumption does not always happen properly due to the modern lifestyle. Fresh cut fruits can satisfy this demand because they combine practicality and convenience with the healthy concept. This study aimed to determine the content of mono-, di- and fructooligosaccharides (FOS) in both mixed fresh cut fruits (25% of each fruit per portion) and single fruit. The analyzes were performed by high performance anion-exchage chromatography coupled with pulsed amperiometric detection (HPAEC-PAD). Standards of FOS (GF2 to GF4), glucose, fructose, and sucrose were used for identification and quantification by standard curve calibration. The mixed fruits were denominated as 1 (pineapple, guava, papaya, mango), 2 (pineapple, kiwi, strawberry, grape), and 3 (papaya, mango, melon, watermelon). Results were expressed per 100 g fruit, in wet basis. The highest levels of FOS were observed in kiwi, melon and watermelon (20.92±1.50, 17.57±0.79, and 14.85±0.38 mg, respectively). The lowest content was observed in grapes (0.31±0.02 mg). Among the mixed fruits, the highest value was found in mix 3 (7.22±0.83 mg). Total mono- and disaccharides of fruits varied from 5.01±0.15 to 11.01±0.49 g. In mixed fruits, mix 1 had the higher content (9.48±0.11 g). Papaya presented the highest levels of glucose (4.95±0.44 g) and fructose (4.37±0.37 g). Results showed that the highest levels of sucrose were observed in pineapple and mango with 8.32±0.22 and 7.83±0.41 g respectively. These results show that fresh cut fruits, besides practicality and convenience, can contribute to the ingestion of oligosaccharides with prebiotic properties, exerting a beneficial effect on health.