Sugar profiles and soluble and insoluble dietary fiber contents of fruits in Thailand markets

Int J Food Sci Nutr. 2009:60 Suppl 4:126-39. doi: 10.1080/09637480802609376.


The objective of the present study was to determine sugar and dietary fiber contents in 37 varieties of Thai fruits. Sugars were determined by high-performance liquid chromatography and dietary fiber values were measured by the enzymatic-gravimetric method. The total sugar (sucrose, fructose and glucose) content ranged from 4.5 g/100 g (strawberry) to 20.3 g/100 g (ripe banana; hawm variety) edible portion. All varieties of ripe banana provided good sources of glucose, fructose and total sugar. The total dietary fiber content ranged from 0.6 g/100 g (watermelon) to 11.5 g/100 g (sapodilla) edible portion. The rank of TDF contents per 100 g edible portion was sapodilla > durian > guava and strawberry > apple > Chinese pear > sugar apple > star fruit. Other fruits contained total dietary fiber values lower than 2.4 g/100 g edible portion, especially watermelon, which had the lowest total dietary fiber content (0.6-0.7 g/100 g edible portion).

Publication types

  • Comparative Study

MeSH terms

  • Dietary Carbohydrates / analysis*
  • Dietary Fiber / analysis*
  • Fructose / analysis
  • Fruit / chemistry*
  • Glucose / analysis
  • Solubility
  • Species Specificity
  • Sucrose / analysis
  • Thailand
  • Water / analysis


  • Dietary Carbohydrates
  • Dietary Fiber
  • Water
  • Fructose
  • Sucrose
  • Glucose