Chromatic analysis for predicting anthocyanin content in fruits and vegetables
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200415 |
Resumo: | Abstract The objective of this study was to develop simple mathematical models for the prediction of the total anthocyanin content of fruits and vegetables, using colorimetry. Phenolic extracts of 13 species of fruits and vegetables were produced using 70% acidified ethanol and 70% ethanol. The quantification of the total anthocyanins of the extracts was performed by the spectrophotometric method, and the color characterization was done through the tristimulus colorimeter. The correlation between the L* value and the anthocyanin content was high (r = - 0.95) for extracts produced with 70% ethanol and diluted 20 times. Linear equations based on colorimetric coordinates, with R2 from 0.80 to 0.99, were obtained using 70% ethanol and 70% acidified ethanol as extraction solvent, with or without dilutions. Therefore, colorimetry, as a rapid method that does not involve the use of specific solvents, can be used to predict the total anthocyanin content of fruits and vegetables. |
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Chromatic analysis for predicting anthocyanin content in fruits and vegetablesanthocyaninscolorimetrymathematical modelsfruits and vegetablesAbstract The objective of this study was to develop simple mathematical models for the prediction of the total anthocyanin content of fruits and vegetables, using colorimetry. Phenolic extracts of 13 species of fruits and vegetables were produced using 70% acidified ethanol and 70% ethanol. The quantification of the total anthocyanins of the extracts was performed by the spectrophotometric method, and the color characterization was done through the tristimulus colorimeter. The correlation between the L* value and the anthocyanin content was high (r = - 0.95) for extracts produced with 70% ethanol and diluted 20 times. Linear equations based on colorimetric coordinates, with R2 from 0.80 to 0.99, were obtained using 70% ethanol and 70% acidified ethanol as extraction solvent, with or without dilutions. Therefore, colorimetry, as a rapid method that does not involve the use of specific solvents, can be used to predict the total anthocyanin content of fruits and vegetables.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200415Food Science and Technology v.39 n.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.32517info:eu-repo/semantics/openAccessVIEIRA,Luciana MarquesMARINHO,Letícia Mafle GuimarãesROCHA,Juliana de Cássia GomesBARROS,Frederico Augusto RibeiroSTRINGHETA,Paulo Césareng2019-06-04T00:00:00Zoai:scielo:S0101-20612019000200415Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-04T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Chromatic analysis for predicting anthocyanin content in fruits and vegetables |
title |
Chromatic analysis for predicting anthocyanin content in fruits and vegetables |
spellingShingle |
Chromatic analysis for predicting anthocyanin content in fruits and vegetables VIEIRA,Luciana Marques anthocyanins colorimetry mathematical models fruits and vegetables |
title_short |
Chromatic analysis for predicting anthocyanin content in fruits and vegetables |
title_full |
Chromatic analysis for predicting anthocyanin content in fruits and vegetables |
title_fullStr |
Chromatic analysis for predicting anthocyanin content in fruits and vegetables |
title_full_unstemmed |
Chromatic analysis for predicting anthocyanin content in fruits and vegetables |
title_sort |
Chromatic analysis for predicting anthocyanin content in fruits and vegetables |
author |
VIEIRA,Luciana Marques |
author_facet |
VIEIRA,Luciana Marques MARINHO,Letícia Mafle Guimarães ROCHA,Juliana de Cássia Gomes BARROS,Frederico Augusto Ribeiro STRINGHETA,Paulo César |
author_role |
author |
author2 |
MARINHO,Letícia Mafle Guimarães ROCHA,Juliana de Cássia Gomes BARROS,Frederico Augusto Ribeiro STRINGHETA,Paulo César |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
VIEIRA,Luciana Marques MARINHO,Letícia Mafle Guimarães ROCHA,Juliana de Cássia Gomes BARROS,Frederico Augusto Ribeiro STRINGHETA,Paulo César |
dc.subject.por.fl_str_mv |
anthocyanins colorimetry mathematical models fruits and vegetables |
topic |
anthocyanins colorimetry mathematical models fruits and vegetables |
description |
Abstract The objective of this study was to develop simple mathematical models for the prediction of the total anthocyanin content of fruits and vegetables, using colorimetry. Phenolic extracts of 13 species of fruits and vegetables were produced using 70% acidified ethanol and 70% ethanol. The quantification of the total anthocyanins of the extracts was performed by the spectrophotometric method, and the color characterization was done through the tristimulus colorimeter. The correlation between the L* value and the anthocyanin content was high (r = - 0.95) for extracts produced with 70% ethanol and diluted 20 times. Linear equations based on colorimetric coordinates, with R2 from 0.80 to 0.99, were obtained using 70% ethanol and 70% acidified ethanol as extraction solvent, with or without dilutions. Therefore, colorimetry, as a rapid method that does not involve the use of specific solvents, can be used to predict the total anthocyanin content of fruits and vegetables. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200415 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200415 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.32517 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 n.2 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126323851001856 |