Resistant Starch is a type of fiber of increasing interest due to its beneficial effects on human health. This study has validated the method of determining resistant starch content according to AOAC 2002.02 method. The method has been validated with parameters of calibration curve, repeatability, intermediate reproducibility, and accuracy as required by AOAC. The robustness of the method was evaluated by comparing the content of total resistant starch and digestible starch with the total starch content according to the AOAC 996.11 method. The method has been applied to analyze 36 real samples, the results show that the content of resistant starch varies, ranging from 1 - 42 % depending on the origin, structural characteristics and the way starch is modified.
resistant starch, AOAC 2002.02, fiber
[1]. D. F. Birt, T. Boylston, S. Hendrich et al., “Resistant Starch: Promise for Improving Human Health,” Advances in Nutrition, vol. 4, no.6, pp. 587-601, 2013.
[2]. Csiro, “Understanding resistant starch and its role in gut health”. [Online]. Available: https://www.csiro.au/en/research/health-medical/nutrition/resistant-starch. [Accessed 09/12/2022].
[3]. AOAC, “Official methods of analysis of AOAC International. [cited 2013 Jan 4]”. [Online]. Available: http://www.eoma.aoac.org/. [Accessed 09/12/2022].
[4]. H. N. Englyst, S. M. Kingman, and J. H. Cummings, “Classification and measurement of nutritionally important starch fractions,” European Journal of Clinical Nutrtition, vol. 46 (Supp 2), S33-50, 1992.
[5]. H. N. Englyst, M. E. Quigley, and G. J. Hudson, “Determination of dietary fibre as non-starch polysaccharides with gas-liquid chromatographic, high-performance liquid chromatographic or spectrophotometric measurement of constituent sugars” Analyst (Lond), vol. 119, no. 7, pp.1497-1509, 1994.