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Master's Dissertation
DOI
https://doi.org/10.11606/D.9.2003.tde-22022022-114500
Document
Author
Full name
Paola Raffaella Arabbi
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2003
Supervisor
Committee
Lajolo, Franco Maria (President)
Rodriguez, Maria Ines Genovese
Salatino, Antonio
Title in Portuguese
Determinação de flavonóides em alimentos vegetais consumidos no Brasil
Keywords in Portuguese
Alimentos vegetais brasileiros
Flavonóides
Influência da sazonalidade
Ingestão diária
Abstract in Portuguese
Os alimentos vegetais cujos compostos bioativos apresentam potencial de redução do risco de doenças crônico-degenerativas são assunto constante de pesquisas na área de nutrição e saúde. Os flavonóides são compostos bioativos que apresentam atividade antioxidante devido à sua habilidade em reduzir a formação de radicais livres, entre outros. Este trabalho visa a quantificar os flavonóides presentes nos alimentos vegetais mais consumidos pela população brasileira. Os flavonóides encontrados abundância em todas as variedades de amostras analisadas foram glicosídeos de quercetina. Nas amostras de alface e de pimentão foi observada a presença de quercetina e luteolina juntas. A cebola branca (48 - 56 mg/100 g b.u.), a cebola roxa (40 - 100 mg/100 g b.u.), a alface roxa (67,0 -67,2 mg/100 g b.u), a rúcula (41 - 118 mg/100 g b.u.) e o almeirão (18 - 38 mg/100 g b.u.) foram as amostras nas quais foram encontradas as maiores concentrações de flavonóides totais. A variabilidade no conteúdo de flavonóides foi alta para os vegetais folhosos e cebolas roxas em virtude da influência da sazonalidade. Dentre as frutas, o predomínio de flavonóides totais destacou-se para as variedades de polpa de laranja (35 - 44 mg/100 g b.u.) e de polpa de maçã (14 - 36 mg/100 g b.u.). Nas frutas tropicais foi observado o predomínio das antocianinas no teor de flavonóides totais em polpa de açaí (cerca de 40 mg/100 g b.u .), no epicarpo da jabuticaba (245 mg/100 g b.u.) e na amora in natura (300 mg/100 g b.u .). Esses dados permitem fornecer uma estimativa das fontes de vegetais alimentícios que contribuem com teores elevados de flavonóides além de inferir sobre a ingestão diária de flavonoides pela população brasileira.
Title in English
Determinação de flavonóides em alimentos vegetais consumidos no Brasil
Keywords in English
Brazilian vegetable foods
Daily intake
Flavonoids
Time of harvesting
Abstract in English
The flavonoids are bioactive compounds that present antioxidant activity due to their ability of reducing the formation of free radicals. The objective of this work was to quantify the flavonoids present in the vegetable foods most consumed by the Brazilian population. The flavonoids found in the largest abundance in all the vegetables analyzed were the glycosides of quercetin. In lettuce and bell pepper, were also observed the presence of both quercetin and luteolin. The white onion (48 - 56 mg/100 g FW), the purple onion (40 100 mg/100 g FW), the purple lettuce (67,0 mg/100 g FW), the rucula (41 118 mg/100 g FW) and the chicory (18 - 38 mg/100 g FW) were the samples in which the largest concentrations of total flavonoids were found. Variability in flavonoid content due time of harvesting was high high for leafy vegetables and purple onions. ln fruits, the largest concentrations of flavonoids were found in pulp of oranges (35 - 44 mg/100 g FW) and some apple varieties (14 36 mg/100 g FW). ln tropical fruits, the largest concentrations of anthocyanins were found in pulp of açaí (40 mg/100 g FW), in jabuticaba epicarp (245 mg/100 g FW) and in mulberry (300 mg/100 g FW) These data provide a basis for the evaluation of the vegetable foods that contribute with average intake of flavonoids by the Brazilian population.
 
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Publishing Date
2022-02-22
 
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