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|Título: ||Ascorbic acid content in berries and red fruits: a contribution to produce quality data for food composition databases|
|Autor: ||Albuquerque, T.G.|
|Palavras-chave: ||Composição dos Alimentos|
|Issue Date: ||Sep-2011|
|Editora: ||Instituto Nacional de Saúde Doutor Ricardo Jorge, IP|
|Resumo: ||Rationale and objectives: The health-benefits of berries and red fruits can be mostly attributed to their particularly high concentration of antioxidants. In fact, berries are considered as one of the most concentrated sources of antioxidants amongst the commonly consumed fruits and vegetables. Because of the positive effects of antioxidants on human health, the interest in consuming fruits and their products is growing worldwide. The aim of this study was to measure the ascorbic acid (AA) content in six types of berries and two red fruits to be included in the Portuguese food composition database.
Materials and methods: Fruits were acquired in local supermarkets according to consumption patterns. The edible portion of the following fruits was analyzed: mulberry (Morus L.), raspberry (Rubus idaeus L.), gooseberry (Ribes L.), blueberry (Vaccinium myrtillus L.), strawberry (Fragaria L.), cape-gooseberry (Physalis peruviana L.), cherry (Prunus cerasus L.) and pomegranate (Punica granatum L.). The AA content was determined by a highly sensitive, rapid, precise and accurate High Performance Liquid Chromatography method, previously validated. The quality of the results was confirmed by using an in-house reference material. In addition, the laboratory participates successfully in proficiency testing schemes. All the results are expressed as mean values of three individual samples (n=3) and each sample analyzed in triplicate.
Results: The AA content ranged from <0.21 to 45 ± 0.61 mg/100 g of edible portion, for mulberry and gooseberry, respectively. From all the analyzed fruits, 4 are included in the Portuguese food composition database, but the results of this study showed significant differences between analytical values and the available data, which might be due to the different growing conditions, cultivars or ripening state.
Conclusion: The analytical results showed that some berries and red fruits can be an excellent source of vitamin C. This study contributes to the existing knowledge and to update or produce new data for inclusion in the Portuguese food composition database.|
|Arbitragem científica: ||yes|
|Appears in Collections:||DAN - Posters/abstracts em congressos internacionais|
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