Flavonoids in Vegetable Foods Commonly Consumed in Brazil and Estimated Ingestion by the Brazilian Population

Arabbi, Paola R; Genovese, Maria Inês; Lajolo, Franco Maria

doi:10.1021/jf0499525

Cited by 193 publications

(142 citation statements)

References 35 publications

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“…A coluna foi lavada com 20 mL de água e a eluição feita primeiro com 40 mL de metanol e posteriormente com 40 mL de metanol:amônia (99,5:0,5 v.v -1 ) 2 .…”

Section: Extração Em Fase Sólidaunclassified

Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.

Abe¹,

Mota²,

Lajolo³

et al. 2007

Ciênc. Tecnol. Aliment.

Self Cite

130

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ResumoO conteúdo de compostos fenólicos, incluindo resveratrol, antocianinas e outros flavonóides, e a capacidade antioxidante de cinco cultivares de uvas produzidas em Minas Gerais foram determinados. O conteúdo de fenólicos totais, determinado através do método de Folin-Ciocalteau variou significativamente, entre 65 ± 1 e 390 ± 30 mg equivalentes de ácido gálico.100 g -1 de amostra base úmida (b.u.). O conteúdo de antocianinas totais quantificado por CLAE variou entre 6,7 ± 0,2 e 154 ± 4 mg equivalentes de cianidina.100 g -1 (b.u.). Outros flavonóides encontrados foram catequina, epicatequina, quercetina, caempferol além dos ácidos hidroxicinâmicos. O resveratrol foi encontrado em três cultivares, variando entre 0,022 ± 0,001 e 0,60 ± 0,03 mg.100 g -1 (b.u.). A capacidade antioxidante foi analisada usando o método de seqüestro de radicais livres do DPPH (2,2-difenil-1-picrilhidrazila), que variou entre 2,7 ± 0,1 e 19 ± 2 µmoles equivalentes de Trolox.g -1 de amostra (b.u.), mostrando boa correlação com o conteúdo de fenólicos totais. As uvas tintas de coloração mais escura apresentaram maior conteúdo de antocianinas, e conseqüentemente maior teor de fenólicos totais e capacidade antioxidante. Palavras-chave: flavonóides; capacidade antioxidante; Vitis sp. AbstractPhenolic compounds including resveratrol, anthocyanins and other flavonoids and antioxidant capacity were evaluated for five grape cultivars cultivated in Minas Gerais (Brazil). The content of total phenolic determined by the Folin Ciocalteau method varied significantly, from 65 ± 1 to 390 ± 30 mg gallic acid equivalents.100 g -1 of FW (Fresh Weight). The content of total anthocyanins quantified by HPLC varied from 6.7 ± 0.2 to 154 ± 4 mg of cyanidin equivalents.100 g -1 FW. Resveratrol was found in three cultivars, in contents from 0.022 ± 0.001 to 0.60 ± 0.03 mg.100 g -1 of FW. In addition to hydroxicynnamic acids, other flavonoids such as catechin, epicatechin, quercetin and kaempferol were also present. The antioxidant capacity was analyzed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method and varied from 2.7 ± 0.1 to 19 ± 2 µmol trolox equivalents.g -1 FW, showing good correlation with the content of total phenolics. The darker red grapes presented higher anthocyanin contents and consequently higher total phenolic contents and antioxidant capacity. Keywords: flavonoids; antioxidant capacity; Vitis sp.Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L. Phenolic compounds and antioxidant activity of Vitis labrusca and Vitis vinifera cultivarsLucile Tiemi ABE 1 , Renata Vieira DA MOTA 2 , Franco Maria LAJOLO 1 , Maria Inés GENOVESE 1 * IntroduçãoVários efeitos benéficos à saúde têm sido atribuídos aos compostos fenólicos presentes nas frutas, vegetais, chás e vinhos. Estudos epidemiológicos, clínicos e in vitro mostram múl-tiplos efeitos biológicos relacionados aos compostos fenólicos da dieta, tais como: atividades antioxidante, antiinflamatória, antimicrobiana e anticarci...

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“…A coluna foi lavada com 20 mL de água e a eluição feita primeiro com 40 mL de metanol e posteriormente com 40 mL de metanol:amônia (99,5:0,5 v.v -1 ) 2 .…”

Section: Extração Em Fase Sólidaunclassified

Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.

Abe¹,

Mota²,

Lajolo³

et al. 2007

Ciênc. Tecnol. Aliment.

Self Cite

130

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“…Grapefruits [124,126], buckwheat [131], rooibos tea [117], artichokes [132], honey [133], parsley [134], olives [85,134,135], lemons [129,130,136], lettuce [137], pepper [137], chicory [137], wine [138,139], grape juice [7], grapes [124], wheat [140], plums [124], peas [124], bamboo leaves [64,141], oranges [5,66,124,142], ponkan (mandarin-type) [143], tangerine essential oils [144], broccoli [145], hop [18], cabbage [124], and blueberries [124].…”

Section: Food Sourcesmentioning

confidence: 99%

“…The following list gives an enumeration of all the measures or procedures investigated: Grafting [136], time of harvest [130,137], storage [146], maturity [130], wine ageing [147], geographical origin [144,147], authentication [133], juice and nectar production [129], distribution in fruit [142,143], thermal treatment [5,148], cold-pressing of essential oils [144], extraction procedures [85,142], and recovery from waste [85].…”

Section: Aspects Of Postharvest Processing and Storage Proceduresmentioning

confidence: 99%

“…Plums [131,178], sorghum [88], potatoes [76,124], mangos [124,179,180], kernels [138], cherries [13, 42,43,181], spinach [124,156,182], kale [183], broccoli [124,145], cabbage [55], asparagus [156], lettuces [124], oranges [124], arugulas [137], tea [184], artichokes [132], coffee [185], honey [133,186], apricots [187], citrus fruits [136], oranges [142], bush butter fruits [188], radishes [156,189], cabbages [156,124], pepper [156], olive oil [85,190], cowpeas [104], cactus pears [191], Kancolla seeds [192], Pinto beans [193], beans [82], soybeans [99], and lentils [82].…”

Section: Food Sourcementioning

confidence: 99%

“…The following publications are also overviews: [201] (88 foods), [197] (28 fruits) and [137] (Brazilian vegetables and fruits). In [228], an addition of epicatechin to bovine milk is described.…”

Section: Food Sourcesmentioning

confidence: 99%

See 2 more Smart Citations

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Amarowicz

Carle

Dongowski

et al. 2009

Molecular Nutrition Food Res

138

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The review is based on the evaluation of electronically collated data published between 2002 to June 2006. It is based on 325 references dealing with the following subclasses of phenolic compounds: hydroxycinnamic and hydroxybenzoic acids, chalcones, flavanones, flavones, flavonols, monomeric flavanols and anthocyanins. Only publications dealing directly with the effects of storage and postharvest processing on the phenolic acid and flavonoid contents of foods were considered. The expectation that the structural diversity even within each subgroup, and the number of different procedures and of different parameters would make finding homogenous tendencies unlikely, has, in most instances, been confirmed. By adding a database Excel table combined with a focused and unified evaluation, specific additional information was rendered accessible and concise. It holds true for most of the subclasses in question that the effect of storage and food processing on the polyphenol content is negligible in comparison to the differences between different varieties of plants. Variety dependence must always be considered, for all classes of compounds.

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Chemistry and Biochemistry of Some Vegetable Flavors

Husain

2010

Handbook of Fruit and Vegetable Flavors

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Flavonoids in Vegetable Foods Commonly Consumed in Brazil and Estimated Ingestion by the Brazilian Population

Cited by 193 publications

References 35 publications

Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.

Compostos fenólicos e capacidade antioxidante de cultivares de uvas Vitis labrusca L. e Vitis vinifera L.

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Chemistry and Biochemistry of Some Vegetable Flavors

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