title: Sorbitol, Rubus fruit, and misconception.
abstract: It is unclear how the misunderstanding that Rubus fruits (e.g., blackberries, raspberries) are high in sugar alcohol began, or when it started circulating in the United States. In reality, they contain little sugar alcohol. Numerous research groups have reported zero detectable amounts of sugar alcohol in fully ripe Rubus fruit, with the exception of three out of 82 Rubus fruit samples (cloudberry 0.01 g/100 g, red raspberry 0.03 g/100 g, and blackberry 4.8 g/100 g(∗); (∗)highly unusual as 73 other blackberry samples contained no detectable sorbitol). Past findings on simple carbohydrate composition of Rubus fruit, other commonly consumed Rosaceae fruit, and additional fruits (24 genera and species) are summarised. We are hopeful that this review will clarify Rosaceae fruit sugar alcohol concentrations and individual sugar composition; examples of non-Rosaceae fruit and prepared foods containing sugar alcohol are included for comparison. A brief summary of sugar alcohol and health will also be presented.
authors: United States Department of Agriculture, Agricultural Research Service, Horticultural Crops Research Unit Worksite, Parma, ID 83660, USA. Electronic address: jlee@uidaho.edu.
authors: Jungmin
authors: J
authors: Lee
mesh_terms: D004040:Dietary Carbohydrates / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D065856:Rubus / Q000737:chemistry*; D013012:Sorbitol / Q000032:analysis*
chemical_list: D004040:Dietary Carbohydrates; D013012:Sorbitol
keywords: Carbohydrate; Polyol; Rosaceae; Sugar; Sugar alcohol