Functional and nutraceutical properties of fructo-oligosaccharides derivatives: a review

Figures & data

Table 1. Different natural sources of FOS

Sources	Scientific Name	Total FOS (g/100 g)	Reference
Nectarine	Prunus persica var. nucipersica	0.89 ± 0.030	^[Citation29]
Banana	Musa acuminata	0.5 ± 0.011	^[Citation30]
Onion	Allium cepa	22.96 ± 5.39	^[Citation31]
Garlic	Allium sativum	3.34 ± 0.01	^[Citation32]
Wheat grain	Triticum	2.21 ± 0.07	^[Citation33]
Rye	Secale cereale	0.6 ± 0.22	^[Citation34]
Oat	Avena sativa	0.92 ± 0.08	^[Citation35]
Chicory Root	Cichorium intybus	42.39 ± 0.15	^[Citation36]
Jerusalem artichoke	Helianthus tuberosus	4.74 ± 0.16	^[Citation37]
Seaweed	Gracilaria verrucosa	37.49 ± 0.09	^[Citation38]
Sugar cane bagasse	Gramineae Saccharum officinarum L.	35.95 ± 1.64	^[Citation39]
Cassava waste	Manihot esculenta	34 ± 0.64	^[Citation40]
Rice bran	Oryza sativa	50 ± 0.04	^[Citation41]
Rice straw	Oryza sativa L.	1.61 ± 1.04	^[Citation42]
Apple pomace	Malus domestica Borkh.	4.72 ± 0.80	^[Citation39]
Papaya	Carica papaya	15.1 ± 0.16	^[Citation43]
Beet root peels	Beta vulgaris	2.68 ± 0.61	^[Citation39]
Burdock root	Arctium	2.4 ± 1.01	^[Citation44]

Table 2. Different extraction of methods of FOS

Sources	Extraction Methods	Yield	References
Adlay Millet	Hot water extraction	24.98 ± 7.48%	^[Citation55]
Onion, Shallot and Garlic	Freeze drying method	10.0 mg	^[Citation56]
Artichoke Industrial Waste	Conventional Extraction	14.3% to 30%	^[Citation57]
Agrofood Wastes	Enzymatic Extraction	0.06–0.3 g/g	^[Citation58]
Garlic	HPCL	3.34%	^[Citation32]
Artichoke Wastes	Ultrasonication	5.66 to 5.44 g/100 g	^[Citation59]
Yacon	Ultrafiltration Process	24% and 18.4%	^[Citation60]
Fresh Yacon Root	Aqueous Two-Phase Extraction	100 g/L	^[Citation61]
Stevia Rebaudiana	Hot Aqueous Extraction	(5 to 16) and (4 to 9)	^[Citation62]

Figure 1. FOS fructose oligomers

Figure 2. Molecular structure of inulin

Figure 3. Chemical structure of levan

Figure 4. Structure of DFA IV with levan

Figure 5. Chemical structure of kestose and their types

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