A QUANTITATIVE STUDY OF MANNITOL, SORBITOL, XYLITOL, AND XYLOSE IN WILD BERRIES AND COMMERCIAL FRUITS

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Abstract
The levels of sorbitol, mannitol, xylitol, and xylose in several Finnish wild berries were determined gas chromatographically. The highest amount of xylitol occurred in raspberries (Rubus idueus) (approx 400 μg per 1.0g of fresh weight). In other fruits the concentrations ranged from 7.5–280 pg per 1.0g of fresh weight. Sorbitol and mannitol occurred most abundantly in Iowan berries (Sorbus aucuparia) (up to 5.3 and 0.38 mg per 1.0g of fresh weight, respectively). The highest amount of xylose was detected in ripe cranberries (Vuccinum oxycoccus) (320 pg per 1.0g of fresh weight). There was no consistent correlation between ripeness and the levels of sugar alcohols, except for sorbitol, the levels of which increased during the ripening of rowan berries.