Measurement of Health-Promoting Properties in Fruit Dietary Fibres: Antioxidant Capacity, Fermentability and Glucose Retardation Index

The aim of this work was to compare some in vitro health-promoting properties in fruit dietary fibre (antioxidant activity, fermentability and glucose retardation index), which could be useful to predict their physiological effects better than physico-chemical analyses. These properties were evaluated in mango and lemon peel fibre. Mango fibre was better than lemon fibre because of the highest values of antioxidant activity (67·6%) and glucose retardation index (21·5%). Antioxidant activity is proposed as a new health-promoting property associated to dietary fibre.