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Composição nutricional e bioatividade de frutas e hortícolas: estudo de sumos detox
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Abstract(s)
O consumo diário de frutas e hortícolas faz parte das recomendações da Organização Mundial de Saúde. Atualmente o seu consumo sob a forma de sumos detox constitui uma tendência.
O objetivo deste trabalho foi determinar a bioatividade de diferentes frutas, hortícolas e sumos detox (obtidos pela mistura destes dois tipos de alimentos) bem como avaliar a composição nutricional dos sumos detox, com a finalidade de se poder avaliar os pontenciais efeitos na saúde associados ao consumo destes sumos.
Ao longo deste trabalho foram analisados 14 tipos de frutas, 12 tipos de hortícolas e 5 sumos detox. A atividade antioxidante foi determinada pelos métodos: 2,2-difenil-1-picril-hidrazilo e poder de redução férrica. O teor de compostos fenólicos totais pelo método Folin-Ciocalteu e o teor de flavonóides pelo método de complexação com cloreto de alumínio. Foi ainda determinado o teor de vitamina C por cromatografia líquida de alta eficiência e identificados os principais compostos fenólicos presentes nos sumos detox analisados, pelo método de cromatografia líquida acoplada à espectrometria de massa.
De acordo com os resultados obtidos, verificou-se que os frutos vermelhos analisados foram as frutas que apresentaram maior atividade antioxidante para os dois métodos, bem como os teores mais elevados de compostos fenólicos e flavonóides totais. O teor de vitamina C variou entre 0,259 ± 0,04 e 64,5 ± 1,5 mg/100 g de parte edível. Os compostos fenólicos mais abundantes nas amostras de sumos analisados pertencem à classe dos flavonóides e dos ácidos fenólicos hidroxicinâmicos. Verificou-se ainda que, os sumos detox apresentaram baixos teores de proteínas, lípidos e fibra.
O consumo diário de frutas e hortícolas deve fazer parte dos hábitos alimentares de todos os portugueses, sendo essencial consciencializar a população da sua importância.
The daily consumption of fruits and vegetables is part of the World Health Organization recommendations. Its consumption in a form of detox juices is a growing tendency. The aim of this study was to determine the bioactivity of different fruits, vegetables and detox juices (obtained by the mixture of these two types of foods) as well as, to evaluate the nutritional composition of the detox juices, with the purpose of evaluating their potential health effects. Throughout this study, 14 types of fruits, 12 types of vegetables and 5 detox juices were analyzed. The antioxidant activity was determined by the methods: 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power. The total phenolic content by the Folin-Ciocalteu method and the flavonoid content by aluminum chloride colorimetric method. The vitamin C content was determined by high performance liquid chromatography and the main phenolic compounds present in the detox juices were identified by liquid chromatography coupled to photodiode array detection and electrospray ionization mass spectrometry According to the obtained results, the red fruits showed the highest antioxidant activity in both methods, as well as, the higher levels of total phenolic and total flavonoids. The vitamin C content ranged from 0.259 ± 0.04 to 64.5 ± 1.5 mg/100 g of edible portion. The most abundant phenolic compounds in the detox juices belong to the class of flavonoids and hydroxycinnamic phenolic acids. It was also verified that, the detox juices presented low levels of proteins, lipids and fibre. The daily consumption of fruits and vegetables should be part of the eating habits of all Portuguese, being essential to raise the awareness of its importance to the population.
The daily consumption of fruits and vegetables is part of the World Health Organization recommendations. Its consumption in a form of detox juices is a growing tendency. The aim of this study was to determine the bioactivity of different fruits, vegetables and detox juices (obtained by the mixture of these two types of foods) as well as, to evaluate the nutritional composition of the detox juices, with the purpose of evaluating their potential health effects. Throughout this study, 14 types of fruits, 12 types of vegetables and 5 detox juices were analyzed. The antioxidant activity was determined by the methods: 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power. The total phenolic content by the Folin-Ciocalteu method and the flavonoid content by aluminum chloride colorimetric method. The vitamin C content was determined by high performance liquid chromatography and the main phenolic compounds present in the detox juices were identified by liquid chromatography coupled to photodiode array detection and electrospray ionization mass spectrometry According to the obtained results, the red fruits showed the highest antioxidant activity in both methods, as well as, the higher levels of total phenolic and total flavonoids. The vitamin C content ranged from 0.259 ± 0.04 to 64.5 ± 1.5 mg/100 g of edible portion. The most abundant phenolic compounds in the detox juices belong to the class of flavonoids and hydroxycinnamic phenolic acids. It was also verified that, the detox juices presented low levels of proteins, lipids and fibre. The daily consumption of fruits and vegetables should be part of the eating habits of all Portuguese, being essential to raise the awareness of its importance to the population.
Description
Dissertação de Mestrado em Qualidade Alimentar e Saúde, apresentada à Faculdade de Farmácia da Universidade de Lisboa, 2019.
Dissertação orientada pela Doutora Helena Soares Costa do Instituto Nacional de Saúde Doutor Ricardo Jorge e coorientada pela Professora Doutora Maria Rosário Bronze da Faculdade de Farmácia da Universidade de Lisboa.
Dissertação orientada pela Doutora Helena Soares Costa do Instituto Nacional de Saúde Doutor Ricardo Jorge e coorientada pela Professora Doutora Maria Rosário Bronze da Faculdade de Farmácia da Universidade de Lisboa.
Keywords
Sumos detox Frutas Hortícolas Bioatividade Saúde Composição dos Alimentos Fruits Vegetables Detox Juices Bioactivity Health