ANALYSIS OF TOTAL FLAVONOIDS PRESENT IN SOME OF THE MOST CONSUMED CONVENTIONAL AND ORGANIC FRUITS AND VEGETABLES IN SOUTHERN BRAZIL
DOI:
https://doi.org/10.12957/demetra.2017.22391Keywords:
Flavonoids. Fruits. Vegetables. Organic Food. Crop Production. Food Handling.Abstract
The flavonoids present in nature are related to a large variety of biological activities, such as anti-inflammatory and antioxidant action, and they have beneficial effects on health. The objective of this study was to analyze and compare the amount of flavonoids presented in the most consumed fruits and vegetables in southern Brazil, according to data of 2008/2009 Household Budget Survey (HBS). Fresh onions, tomatoes, bananas and apples, both from conventional and organic cultivations, were analyzed and submitted to dry heat cooking methods. Total flavonoid content was determined by the spectrophotometric method, using aluminum chloride. The results of the analysis for determination of total flavonoids correspond to the means ± standard deviation of three repetitions. The samples of apples and onions presented higher content of flavonoid. The cooking process affected the extraction of flavonoids in fruit by decreasing their levels, a fact explained by the presence of fibers, while it facilitated flavonoid extraction in the vegetables. Daily recommendation of flavonoids is not defined. However, as nutritionists know how food should be eaten and what their flavonoid levels are, they can prescribe and devise strategies and secure goals of intake, in order to promote the patient’s health and hence also improve their social and economic condition.
DOI: 10.12957/demetra.2017.22391
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