Flavonoid Contents and Antioxidant Activity in Fruit,Vegetables and Other Types of Food
黄酮含量与水果的抗氧化活性，蔬菜和其他食物的种类作者机构：Post-Graduated School in PharmacyAnhanguera University of Sao Paulo(UNIAN-SP)Sao PauloBrazil Department of Plant Biology and Pharmacy CourseInstitute of BiologyUniversidade Estadual de CampinasUNICAMPCampinasBrazil
出 版 物：《Agricultural Sciences》 (农业科学（英文）)
年 卷 期：2015年第6卷第4期
页 面：426-435页
学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学]
基 金：CAPES and FAPESP for post-doctoral fellowships
主 题：Amount of Lipids Antioxidant Activity Chemometric Analysis Fat Content Flavonoids Food Fruit Vegetables
摘 要：Flavonoids are a class of natural polyphenolic compounds which cannot be synthesized by humans. These substances possess a series of biological properties, acting on biological systems as antioxidants. The purpose of this study was to analyze the properties of certain foods, determining the total flavonoids as well as their antioxidant activity and fat concentration. We evaluated several foods purchased at the local market, with respect to its antioxidant activity, using two experimental models, the discoloration of DPPH˙ radical and ABTS-. Some foods such as pitanga showed antioxidant activity. The lipid content of fatty foods like aaí, cacao and cupuaú was determined. Other foods, including pitanga, aaí, cacao and cupuaú, were evaluated for flavonoid content and antioxidant activity using multivariate statistical analysis (PCA) as a statistical tool to evaluate the correlation between these two parameters. As samples with ED50 up to 500 μg/mL show promising antioxidant activity, several Brazilian fruit and vegetables could be consumed to this end, with a good correlation between flavonoid content and antioxidant activity in most samples. The daily dose of different types of food for antioxidant activity has been calculated based on these results.
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