Dietary fiber content in fresh citrus

Wilbur W. Widmer

Abstract


There is a wide variation in the reported values for pectin and dietary fiber content in the edible portions of fresh orange and grapefruit. Two studies done by the Produce Marketing Association in 1990 reported 4.0 g dietary fiber per 100 g of fresh edible grapefruit and 4.4 g dietary fiber per 100 g fresh edible orange. Other studies report fiber values in fresh citrus as being much less. Differences can largely be explained by several factors and include how the edible fruit portion is defined, definition of what constitutes dietary fiber, how the sample is prepared for analysis, and the analytical method used. How well the peel is removed from fruit segments will have a dramatic effect on dietary fiber measurements as citrus peel contains a large amount of fiber. For grapefruit the edible portion may be defined as whole peeled fruit segments including the segment membranes, or only as the juice sacs removed from the segment membranes. After reviewing the available literature and results of fiber analyses on samples collected by our laboratory, realistic total fiber contents for orange and grapefruit, based on a 154 g serving size are 2.3 - 3.7 g and 1.5 - 2.3 g, respectively. Some variation is to be expected with season, maturity and variety. These values assume the segment membranes are included in the edible portion. If segment membranes are not considered part of the edible portion, the dietary fiber content is approximately half the above values.

Keywords


analytical methods; soluble fiber; insoluble fiber

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Proc. Fla. State Hort. Soc.     ISSN 0886-7283