Flavonoid Contents and Antioxidant Activity in Fruit, Vegetables and Other Types of Food

Abstract

Flavonoids are a class of natural polyphenolic compounds which cannot be synthesized by humans. These substances possess a series of biological properties, acting on biological systems as antioxidants. The purpose of this study was to analyze the properties of certain foods, determining the total flavonoids as well as their antioxidant activity and fat concentration. We evaluated several foods purchased at the local market, with respect to its antioxidant activity, using two experimental models, the discoloration of DPPH˙ radical and ABTS −. Some foods such as pitanga showed antioxidant activity. The lipid content of fatty foods like açaí, cacao and cupuaçú was determined. Other foods, including pitanga, açaí, cacao and cupuaçú, were evaluated for flavonoid content and antioxidant activity using multivariate statistical analysis (PCA) as a statistical tool to evaluate the correlation between these two parameters. As samples with ED50 up to 500 µg/mL show promising antioxidant activity, several Brazilian fruit and vegetables could be consumed to this end, with a good correlation between flavonoid content and antioxidant activity in most samples. The daily dose of different types of food for antioxidant activity has been calculated based on these results.

Inhibitory effects of wild dietary plants on lipid peroxidation and on the proliferation of human cancer cells

“…Many studies have shown that many flavonoids and related polyphenols contribute significantly to the total antioxidant activity of many fruits and vegetables (Luo et al, 2002;Calado et al, 2015).…”

In Vitro Antioxidant Capacities and Antidiabetic Properties of Pluchea Leaves and Green Tea Mixtures at Various Proportions

“…chlorogenic acid and caffeic acid [4] and flavonoid compounds i.e. kaempherol, myricetin, and quercetin [32]. Natural properties of phenolic compounds have biological and pharmacological properties, such as antioxidant, anticancer, anti-aging, and anti-inflammatory activities [33,34].…”

“…Natural properties of phenolic compounds have biological and pharmacological properties, such as antioxidant, anticancer, anti-aging, and anti-inflammatory activities [33,34]. Phenolic compounds have been used as antioxidants and mainly inhibit free radicals and block their chain reactions [32][33][34]. …”

Breeding for Antioxidant Content in Grain as a Promising Trend in Obtaining Healthy Food Products

“…В силу невысокой стоимости исходного сырья такие продукты доступны широким слоям населения и способны компенсировать недостаток биологически активных веществ в рационе, повысить со противляемость организма к неблагоприятным факторам внешней среды и, таким образом, увеличить продолжи тельность жизни населения (Бережная и др., 2015). Calado et al, 2015). При этом выполнено относительно малое количество исследований в области определения антиоксидантной активности зерновых культур, несмотря на то, что они считаются важными компонентами питания, включая и средиземноморскую диету (Яшин и др., 2012).…”