Chromatic analysis for predicting anthocyanin content in fruits and vegetables

Detalhes bibliográficos
Autor(a) principal: VIEIRA,Luciana Marques
Data de Publicação: 2019
Outros Autores: MARINHO,Letícia Mafle Guimarães, ROCHA,Juliana de Cássia Gomes, BARROS,Frederico Augusto Ribeiro, STRINGHETA,Paulo César
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.
id SBCTA-1_a4f359195b3a505d8f79b855d2b515c9
oai_identifier_str oai:scielo:S0101-20612019000200415
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling 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

Registros relacionados