Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits

Detalhes bibliográficos
Autor(a) principal: Guimarães,Karina Carvalho
Data de Publicação: 2020
Outros Autores: Salgado,Derlyene Lucas, Carvalho,Elisângela Elena Nunes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100418
Resumo: Abstract Phenolic compounds are natural antioxidants and can be found with abundance in fruits and vegetables. One of the first methods created for analyzing phenolic compounds was the Folin-Denis method; and hereafter, the Folin Ciocalteu method was developed and recently, one of the most recent method is the Fast Blue. Due to the importance of these compounds in food, this work aimed to determine the total phenolic compounds in three fruits, such as: Passion Fruit, “Palmer” mango and “Pera” orange. In addition, these fruits were analyzed through three different determination methods. Furthermore, the content of vitamin C, soluble solids, titratable acidity and pH of these fruits were evaluated. Based on the results, it was verified that there was no difference among the values ​​of vitamin C, soluble solids and TA in relation to those ​​found in the literature. When comparing the three methods (Fast Blue BB, Folin-Ciocalteu Reagent and Folin-Denis Reagent), the results showed a difference in the phenolic compounds that may be related to the distinct reagents used in each method and its different action.
id ITAL-1_37ca9f81754816cc47aa8200b26d26e9
oai_identifier_str oai:scielo:S1981-67232020000100418
network_acronym_str ITAL-1
network_name_str Brazilian Journal of Food Technology
repository_id_str
spelling Evaluation of different methodologies for the determination of phenolic compounds in tropical fruitsFast Blue BBFolin-DenisFolin-CiocalteuQuantificationAbstract Phenolic compounds are natural antioxidants and can be found with abundance in fruits and vegetables. One of the first methods created for analyzing phenolic compounds was the Folin-Denis method; and hereafter, the Folin Ciocalteu method was developed and recently, one of the most recent method is the Fast Blue. Due to the importance of these compounds in food, this work aimed to determine the total phenolic compounds in three fruits, such as: Passion Fruit, “Palmer” mango and “Pera” orange. In addition, these fruits were analyzed through three different determination methods. Furthermore, the content of vitamin C, soluble solids, titratable acidity and pH of these fruits were evaluated. Based on the results, it was verified that there was no difference among the values ​​of vitamin C, soluble solids and TA in relation to those ​​found in the literature. When comparing the three methods (Fast Blue BB, Folin-Ciocalteu Reagent and Folin-Denis Reagent), the results showed a difference in the phenolic compounds that may be related to the distinct reagents used in each method and its different action.Instituto de Tecnologia de Alimentos - ITAL2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100418Brazilian Journal of Food Technology v.23 2020reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.01519info:eu-repo/semantics/openAccessGuimarães,Karina CarvalhoSalgado,Derlyene LucasCarvalho,Elisângela Elena Nuneseng2020-03-19T00:00:00Zoai:scielo:S1981-67232020000100418Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2020-03-19T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits
title Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits
spellingShingle Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits
Guimarães,Karina Carvalho
Fast Blue BB
Folin-Denis
Folin-Ciocalteu
Quantification
title_short Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits
title_full Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits
title_fullStr Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits
title_full_unstemmed Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits
title_sort Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits
author Guimarães,Karina Carvalho
author_facet Guimarães,Karina Carvalho
Salgado,Derlyene Lucas
Carvalho,Elisângela Elena Nunes
author_role author
author2 Salgado,Derlyene Lucas
Carvalho,Elisângela Elena Nunes
author2_role author
author
dc.contributor.author.fl_str_mv Guimarães,Karina Carvalho
Salgado,Derlyene Lucas
Carvalho,Elisângela Elena Nunes
dc.subject.por.fl_str_mv Fast Blue BB
Folin-Denis
Folin-Ciocalteu
Quantification
topic Fast Blue BB
Folin-Denis
Folin-Ciocalteu
Quantification
description Abstract Phenolic compounds are natural antioxidants and can be found with abundance in fruits and vegetables. One of the first methods created for analyzing phenolic compounds was the Folin-Denis method; and hereafter, the Folin Ciocalteu method was developed and recently, one of the most recent method is the Fast Blue. Due to the importance of these compounds in food, this work aimed to determine the total phenolic compounds in three fruits, such as: Passion Fruit, “Palmer” mango and “Pera” orange. In addition, these fruits were analyzed through three different determination methods. Furthermore, the content of vitamin C, soluble solids, titratable acidity and pH of these fruits were evaluated. Based on the results, it was verified that there was no difference among the values ​​of vitamin C, soluble solids and TA in relation to those ​​found in the literature. When comparing the three methods (Fast Blue BB, Folin-Ciocalteu Reagent and Folin-Denis Reagent), the results showed a difference in the phenolic compounds that may be related to the distinct reagents used in each method and its different action.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
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=S1981-67232020000100418
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100418
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.01519
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 Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.23 2020
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
_version_ 1752128702201724928