Free galactose content in selected fresh fruits and vegetables and soy beverages.

Abstract

The free galactose content was determined in three soy beverages, and 34 selected fruits and vegetables purchased at different times of the year and/or local markets in British Columbia, Canada. The objective of the work was to provide additional information on the free galactose content of foods to assist individuals with galactosemia in making dietary decisions. Free galactose contents in the selected plant materials ranged from 2.0 +/- 0.1 mg/100 g in red potato to 39.7 +/- 1.9 mg/100 g in red pepper. Different time of the season, variety, and storage of the product affected the free galactose contents in most of the plant materials measured in this study. Free galactose levels in kiwi, green seedless grapes, and bell peppers were found to be higher than previous reports, whereas the amount of free galactose in three varieties of tomatoes was significantly lower than previously reported. An evaluation of the change of galactose in Roma tomatoes during ripening showed that free galactose levels increased linearly over time, and storage at 4 degrees C significantly increased free galactose levels in tomatoes. Soy beverages made from soy protein isolate contained less free galactose (1.3 +/- 0.2 mg /100 g) compared to the samples made from whole soybeans (4.8 +/- 1.9 and 5.3 +/- 1.7 mg/ 100 g). This study provides additional information on the range of free galactose in fruits and vegetables which will allow individuals with galactosemia to make more informed dietary choices.

• Authors: Hyun-Ock Kim, Carol Hartnett, Christine H Scaman
• Journal: Journal of agricultural and food chemistry (J Agric Food Chem) Vol. 55 Issue 20 Pg. 8133-7 (Oct 03 2007) ISSN: 0021-8561 [Print] United States
• PMID: 17844990 (Publication Type: Comparative Study, Journal Article)

Chemical References

• Galactose

Topics

• Beverages (analysis)
• Fruit (chemistry)
• Galactose (analysis)
• Seasons
• Soy Foods (analysis)
• Species Specificity
• Time Factors
• Vegetables (chemistry)