Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
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. |
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Brazilian Journal of Food Technology |
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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 |