Study of the influence of the composition of a mixture of fruits and vegetables on the content of total phenolics, flavonoids and vitamin C

Salgado, N.; Silva, M.A.; Costa, H.S.; Figueira, M.E.; Albuquerque, T.G.

http://hdl.handle.net/10400.18/8765

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Low consumption of fruits and vegetables is among the top ten risk factors that contribute to global mortality. According to the World Health Organization and Food and Agriculture Organization of the United Nations, a minimum consumption of 400 g of fruit and vegetables per day (excluding starchy tubers) is recommended, in order to prevent obesity, diabetes, cancer, and cardiovascular diseases, among others. g In this study, strawberry (SA), raspberry (R), blueberry (B), lettuce (L) and spinach (SP) were selected as ingredients to prepare five mixtures, with the aim of studying the influence of the composition of the mixtures on their total phenolics, flavonoids and vitamin C contents. In May 2023, the ingredients were acquired in different commercial surfaces of Lisbon region and when applicable the non-edible portions were discarded. A portion of each ingredient was used to prepare five mixtures (M1-M5). The amount of each ingredient varied between 10 and 50 g. Total phenolics and flavonoids were determined by spectrophotometric methodology, while vitamin C was determined by high-performance liquid chromatographic coupled to photodiode array detection. M4 (50%SP; 18.8%L; 11.2%SA; 10%B; 10%R) has the highest flavonoids content (303 ± 18.4 mg of epicatechin equivalents/100 g), while M2 (50%R; 18.4%L; 11.6%SP; 10%SA; 10%B) has the highest amount of total phenolics (322 ± 26.2 mg of gallic acid equivalents/100 g). Concerning total vitamin C, the content in the analysed mixtures varied between 1.96 ± 0.04 and 9.93 ± 0.08 mg/100 g). M2 was the one with the highest total phenolics and ascorbic acid contents but it has the lowest flavonoids content. In the next steps of this research work, other analytical parameters will be studied, to evaluate which is the best formulation of the mixture for consumers, from a public health point of view.