The Comparison of Total Fructose and Flavonoids Concentrations in Fresh Fruits with Different Glycemic Indexes

Abstract

: Obesity is the main risk factor of cardiovascular and diabetes mellitus diseases, leading to the highest premature death in the world. Fruits consumption is required to keep balance nutrition by providing macronutrients, vitamins, minerals and fibers. However, different kind of fruits have different sweet taste with variable fructose levels and bioactive chemical compounds. Therefore, this study aimed to analyze total fructose and flavonoids concentrations in some fresh fruits with different glycaemic indexes (GIs) to correlate between fructose and total flavonoids concentration. We choose 9 fresh fruits from local markets with low, moderate and high GIs. The Pearson test was used to analyze those correlation. We analyzed total fructose concentration using the Nelson-Somogyi method while flavonoids concentration used a UV-Vis spectrophotometer. The highest fructose and flavonoids concentrations of fruits in low, moderate and high GI grous were Fuji apple (9.88±0.12% and 16.18±0.19mg/100g), Golden banana (9.58±0.60%) and California papaya (34.38±0.09mg/100g) and ripe Ambon banana (10.69±0.04% and 9.74±0.27mg/100g) respectively. In conclusion, there is no difference total fructose concentration of fresh fruits among GI classification and there is differenceflavonoids concentration of fresh fruits among GI classification.