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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #248838
Title: Miracle Berry for Increasing Health Benefits of beta-Glucan Soluble Fiber Functional Ingredients

Author
item Inglett, George
item Chen, Diejun

Submitted to: Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 7/17/2010
Publication Date: 7/21/2010
Citation: Inglett, G.E., Chen, D. 2010. Miracle Berry for Increasing Health Benefits of beta-Glucan Soluble Fiber Functional Ingredients. Institute of Food Technologists.

Interpretive Summary:

Technical Abstract: Miracle berry (Synsepalum dulcificum) is known for its taste modification of sour materials to give them an excellent sweetening taste. Although miracle berry was known in West African since the 1800’s, the earliest chemical composition studies were first performed in 1965 by Inglett and co-workers. Recently, we have conducted further research on its’ antioxidant activities and phenolic content. Combinations of the miracle berry with beta-glucan soluble fibers provided compositions having reduced calorie value with health promoting qualities from the ß-glucan soluble fiber. The dried berries were composed of 18% pulp, 16% skin, and 66% seed with the taste modifying component, mirculin, found in the pulp. Miracle berry pulp has a free phenolic content of 16.95 mg/g and a bound phenolic content of 5.63 mg/g. The antioxidant activities measured by DPPH were 19.55 µmol/g free and 0.33 µmol/g free. Coating the taste buds with the miracle berry pulp was essential for stimulating sweet taste on contact with acidic fruits and related materials. The ß-glucan soluble fiber components used in this study were Nutrim and Control-Trim(TM). The functional beta-glucan components had between 10 to 30% ß-glucan soluble fibers. These materials besides having ß-glucan components also were found to have phenolic contents and antioxidant activities. Nutrim and Control-Trim(TM) have phenolic contents of 6.65 mg/g and 10.96 mg/g, respectfully, obtained from 50% ethanol extracts at 100o C water bath. Antioxidant activities of 2.80 µmol/g and 6.89 µmol/g, respectfully, were measured by DPPH using 50% ethanol extracts at 100o C water bath. These food ingredients are useful for reducing calories from sugar and lipids while promoting health benefits from the bioactive components from oat ingredients and the miracle berries.