Total Dietary Fiber Assay Kit

- Overview
  - The Total Dietary Fiber Assay Kit for the analysis of Total, Soluble and Insoluble Dietary Fiber according to AOAC and AACC approved methods.
    
    View Dietary Fiber Measurement Guide-Which Method for which sample?
    
    Dietary fiber can generally be described as the carbohydrate content of food that is not digested in the human small intestine. It passes into the large intestine where it is partially or fully fermented. These characteristics of dietary fiber are associated with its numerous well documented health benefits.
    
    Dietary Fiber is a mixture of complex organic substances, including hydrophilic compounds, such as soluble and insoluble polysaccharides and non-digestable oligosaccharides, as well as a range of non-swellable, more or less hydrophobic, compounds such as cutins, suberins and lignins. The procedures for the determination and analysis of total dietary fiber as outlined in our assay protocol are based on the methods of Lee et al.1 and Prosky et al.2,3 (AOAC 991.43, AOAC 985.29, AACC 32-07.01 and AACC 32-05.01). However, the enzymes in the Total Dietary Fiber Kit can also be used in other dietary fiber analytical methods such as AACC Method 32-21.01 and AACC Method 32-06.01.
    
    1. Association of Official Analytical Chemists. (1985). Official Methods of Analysis, 14th ed., 1st suppl. Secs. 43, A14-43, A20, p.399.
    2. Association of Official Analytical Chemists. (1986). Changes in methods. J. Assoc. Off. Anal. Chem., 69, 370.
    3. Association of Official Analytical Chemists. (1987). Changes in methods. J. Assoc. Off. Anal. Chem., 70, 393.
    
    See General Referee Reports: Journal of AOAC INTERNATIONAL, Vol. 81, No. 1, 1998.
    
    Two separate methods are described in the associated assay protocol:
    
    METHOD 1: DETERMINATION OF TOTAL, SOLUBLE AND INSOLUBLE DIETARY FIBER
    Based on AOAC Method 991.43 “Total, Soluble, and Insoluble Dietary Fiber in Foods” (First Action 1991) and AACC Method 32-07.01 “Determination of Soluble, Insoluble, and Total Dietary Fiber in Foods and Food Products” (Final Approval 10-16-91).
    
    METHOD 2: DETERMINATION OF TOTAL DIETARY FIBER
    Based on AACC method 32-05.01 and AOAC Method 985.29.
    
    Please contact us at for specific academic pricing.
- Properties
  - Details
    
    Limit of Detection: 0.5g/100g
    
    Storage
    
    Short term stability: 2-8°C
    Long term stability: See individual component labels
    
    Stability
    
    > 2 years under recommended storage conditions
    
    * For research use only.
- Applications
  - Application Description
    
    Food ingredients, food products and other materials.
- Reference
  - 1.Determination of total dietary fibre and available carbohydrates: A rapid integrated procedure that simulates in vivo digestion. McCleary, B. V., Sloane, N. & Draga, A. (2015). Starch/Stärke, 67(9-10), 860–883.
    2.Modification to AOAC Official Methods 2009.01 and 2011.25 to allow for minor overestimation of low molecular weight soluble dietary fiber in samples containing starch. McCleary, B. V. (2014). Journal of AOAC International, 97(3), 896-901.
    3.Measurement of total dietary fiber using AOAC method 2009.01 (AACC International approved method 32-45.01): Evaluation and updates. McCleary, B. V., Sloane, N., Draga, A. & Lazewska, I. (2013). Cereal Chemistry, 90(4), 396-414.
    4.Determination of insoluble, soluble, and total dietary fiber (codex definition) by enzymatic-gravimetric method and liquid chromatography: Collaborative Study. McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, P., Mugford, D. C., Champ, M. & Okuma, K. (2012). Journal of AOAC International, 95(3), 824-844.
    5.Determination of total dietary fiber (CODEX definition) by enzymatic-gravimetric method and liquid chromatography: collaborative study. McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, L., Mugford, D. C., Champ, M. & Okuma, K. (2010). Journal of AOAC International, 93(1), 221-233.
    6.Development and evaluation of an integrated method for the measurement of total dietary fibre. McCleary, B. V., Mills, C. & Draga, A. (2009). Quality Assurance and Safety of Crops & Foods, 1(4), 213–224.
    7.An integrated procedure for the measurement of total dietary fibre (including resistant starch), non-digestible oligosaccharides and available carbohydrates. McCleary, B. V. (2007). Analytical and Bioanalytical Chemistry, 389(1), 291-308.
    8.Measurement of novel dietary fibres. McCleary, B. V. & Rossiter, P. (2004). Journal of AOAC International, 87(3), 707-717.
    9.Dietary fibre analysis. McCleary, B. V. (2003). Proceedings of the Nutrition Society, 62, 3-9.
    10.Two issues in dietary fiber measurement. McCleary, B. V. (2001). Cereal Foods World, 46, 164-165.
    11.Measurement of dietary fibre components: the importance of enzyme purity, activity and specificity. McCleary, B. V. (2001), “Advanced Dietary Fibre Technology”, (B. V. McCleary and L. Prosky, Eds.), Blackwell Science, Oxford, U.K., pp. 89-105.
    12.Importance of enzyme purity and activity in the measurement of total dietary fibre and dietary fibre components. McCleary, B. V. (2000). Journal of AOAC International, 83(4), 997-1005.
    13.Measuring dietary fibre. McCleary, B. V. (1999). The World of Ingredients, 50-53.
    14.Enzyme purity and activity in fibre determinations. McCleary, B. V. (1999). Cereal Foods World, 44(8), 590-596.
    15.Effects of various processing methods on the dietary fiber and antioxidant properties of Bignay (Antidesma bunius L. Spreng) fruit. Carbonera, A. F. A., Atienza, L. M., Estacio, M. A. C., Duque, S. M. M., Lizardo-Agustin, R. C. M., Flandez, L. E. L. & Castillo-Israel, K. A. T. (2023). Food Chemistry Advances, 3, 100561.
    16.Comparative study of nutritional composition, antioxidant activity and functional properties of Cucumis melo and Citrullus lanatus seeds powder. Saeed, F., Afzaal, M., Niaz, B., Hussain, M., Rasheed, A., Raza, M. A., Umar, M., Khan, M. A., Suleria, H., Tufail, T. & Al Jbawi, E. (2024). Cogent Food & Agriculture, 10(1), 2293517.
    17.Influence of malted buckwheat, foxtail and proso millet flour incorporation on the physicochemical, protein digestibility and antioxidant properties of gluten-free rice cookies. Kumari, S., Singh, B. & Kaur, A. (2023). Food Chemistry Advances, 3, 100557.
    18.Evaluation of the chemical composition and nutritional value of lettuce (Lactuca sativa L.) biofortified in hydroponics with iodine in the form of iodoquinolines. Dyląg, A., Smoleń, S. & Wisła-Świder, A. (2023). Frontiers in Plant Science, 14, 1288773.
    19.Comprehensive Phys

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