Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/42692 |
Resumo: | 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 |
UFLA_0afc7b138b06bb8f47f359f556972948 |
---|---|
oai_identifier_str |
oai:localhost:1/42692 |
network_acronym_str |
UFLA |
network_name_str |
Repositório Institucional da UFLA |
repository_id_str |
|
spelling |
Evaluation of different methodologies for the determination of phenolic compounds in tropical fruitsAvaliação de diferentes metodologias para determinação de compostos fenólicos em frutas tropicaisFast Blue BBFolin-DenisFolin-CiocalteuPhenolic 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.Compostos fenólicos são antioxidantes naturais e podem ser encontrados com abundância em frutas e hortaliças. Um dos primeiros métodos criados para análise de compostos fenólicos foi o método Folin-Denis; posteriormente, foi criado o método Folin Ciocalteu e um dos mais recentes é o método Fast Blue. Pela importância desses compostos nos alimentos, este trabalho teve o objetivo principal de determinar os compostos fenólicos totais em três frutas: maracujá, manga e laranja, por três diferentes métodos de determinação. Além disso, foram avaliados o teor de vitamina C, sólidos solúveis, acidez titulável e pH dessas frutas. Diante dos resultados, verificou-se que não houve diferença nos valores de vitamina C, sólidos solúveis e acidez titulável em relação aos valores encontrados na literatura. Ao comparar os três métodos (Fast Blue BB, Folin Ciocalteu e Folin-Denis), verificou-se diferença nos teores de compostos fenólicos, que pode estar relacionada com os distintos reagentes utilizados em cada método e seus vários modos de ação.Instituto de Tecnologia de Alimentos - ITAL2020-08-27T17:30:34Z2020-08-27T17:30:34Z2020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfGUIMARÃES, K. C.; SALGADO, D. L.; CARVALHO, E. E. N. Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits. Brazilian Journal of Food Technology, [S.l.], Campinas, v. 23, 2020.http://repositorio.ufla.br/jspui/handle/1/42692Brazilian Journal of Food Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessGuimarães, Karina CarvalhoSalgado, Derlyene LucasCarvalho, Elisângela Elena Nuneseng2020-08-27T17:30:35Zoai:localhost:1/42692Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2020-08-27T17:30:35Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits Avaliação de diferentes metodologias para determinação de compostos fenólicos em frutas tropicais |
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 |
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 |
topic |
Fast Blue BB Folin-Denis Folin-Ciocalteu |
description |
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 |
2020-08-27T17:30:34Z 2020-08-27T17:30:34Z 2020 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
GUIMARÃES, K. C.; SALGADO, D. L.; CARVALHO, E. E. N. Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits. Brazilian Journal of Food Technology, [S.l.], Campinas, v. 23, 2020. http://repositorio.ufla.br/jspui/handle/1/42692 |
identifier_str_mv |
GUIMARÃES, K. C.; SALGADO, D. L.; CARVALHO, E. E. N. Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits. Brazilian Journal of Food Technology, [S.l.], Campinas, v. 23, 2020. |
url |
http://repositorio.ufla.br/jspui/handle/1/42692 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
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 reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1815439258626818048 |