Evaluation of fructans in various fresh and stewed fruits by high-performance anion-exchange chromatography with pulsed amperometric detection

Fructans are food-grade non-digestible carbohydrates that exert beneficial nutritional effects. Their characterization and quantification is required for food-labeling purposes. We describe the suitability of high-performance anion-exchange chromatography coupled with pulsed amperometric detection for the identification and quantification of fructans in fresh fruits (various apple and pear cultivars, plum, banana) as well as in commercial stewed fruits obtained from a local manufacturer. After extraction with water and appropriate filtration, inulobiose [β-d-Fru-(2→1)-β-d-fructofuranoside; F2], 1-kestose [β-d-Fru-(2→1)2-α-d-glucopyranoside; GF2] and nystose [β-d-Fru-(2→1)3-α-d-glucopyranoside; GF3] were completely separated in a single 36-min run using a Dionex CarboPac PA 100 column and the new quadruple-potential waveform, originally tailored for oligosaccharide separation. No measurable amounts of F3 and GF4 were detected within the group of studied fruit products. Peak identification was realized using standards. The method is easy, reproducible, and sensitive since as little as 28 μg of sugar per gram dry matter can be quantified. Banana and plum are the varieties containing the highest levels of fructans (about 6000 μg per gram dry matter). The maturity of the fruit appears to have a great influence on the level of GF2. Samples of apple–banana stewed fruits contained the highest total fructan concentration (about 700 μg per gram dry matter). Accurate quantification of fructans will allow more precise nutritional formulation and diet selection for higher fructan consumption.