Quantification of total flavonoids of Eruca vesicaria (L.) Cav. cultivated from hydroponic form in the west region of Paraná

• Autor(a) principal: Lobo, Viviane da Silva
• Data de Publicação: 2022
• Outros Autores: Malikosky, Monique, Lopes, Andrey, Gonçalves, Adson Ruan, Aguiar, Caroline Mariane, Rosa, Mauricio Ferrreira da
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Fitos
• Texto Completo: https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/1186
• topic: Arugula; Vegetable extract; Flavonoids; Hydroponic; Quercetin; Rúcula; Extrato vegetal; Flavonoides; Hidropônico; Quercetina

The Eruca vesicaria (L.) Cav. vegetable, popularly known as arugula, has several health benefits, such as anti-inflammatory and antioxidant activities in living organisms, as it contains proteins, vitamins A and C, minerals and flavonoids. Flavonoids have received a lot of attention in recent years due to the various beneficial effects, as an aid in the control of anti-inflammatory processes. The work aimed to quantify total flavonoids from arugula produced in a hydroponic way in western Paraná, using mechanical shaking by Shaker at 170 rpm, with different times (12, 24, 36 and 48 h) and temperatures (25°C and 55°C), besides also considering the plant's cultivation time (7,14 and 21 days). The fresh vegetable material was cut and 5 g of the leaves of the vegetable were used, with the humidity of 92%, to 100 mL of solvent (methanol - MeOH and water). After obtaining the extracts, the total flavonoids were read on the UV-Vis spectrophotometer at wavelength 440 nm, compared to the standard quercetin curve. For the tests carried out, the most satisfactory result was obtained with 80% MeOH, in the extraction time of 12 h at 55°C, using the plant grown for 7 days.