Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Górecka D. , Korczak J. , Balcerowski E. , Decyk K. 2002. SORPTION OF BILE ACIDS AND CHOLESTEROL BY DIETARY FIBER OF CARROTS, CABBAGE AND APPLES, EJPAU 5(2), #02.
Available Online: http://www.ejpau.media.pl/volume5/issue2/food/abs-02.html

ABSTRACT

Adsorption of common bile acids namely lithocholic (LCA), dexycholic (DCA) and cholic (CA) acids and cholesterol by fiber of carrots, cabbage and apples raw and after heat treatment, respectively, was estimated. It was shown that degree of bile acids adsorption depends on kind of the raw material, type of heat treatment and type of bile acids. Fiber carrots had higher sorption than cabbage and apples. Fiber of baked vegetable and apples had significantly higher sorption capacity in compare with boiled and steamed plants material. Lithocholic acid was adsorbed in higher degree than DCA and CA. The cholesterol was bound in the highest degree by fiber cabbage on compared to fiber carrots and apples. Heat treatment of plants material, especially baking, increased the sorption of cholesterol by fiber cabbage as well as carrots and apples.

Key words: dietary fiber, bile acids, cholesterol, heat treatment.

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