Publication
Effects on antioxidant activity, total phenolics and flavonoids of different mixtures of red fruits and green leafy vegetables
| dc.contributor.author | Salgado, N. | |
| dc.contributor.author | Silva, M.A. | |
| dc.contributor.author | Costa, H.S. | |
| dc.contributor.author | Figueira, M.E. | |
| dc.contributor.author | Albuquerque, T.G. | |
| dc.date.accessioned | 2023-11-28T11:52:06Z | |
| dc.date.available | 2023-11-28T11:52:06Z | |
| dc.date.issued | 2023-11-03 | |
| dc.description.abstract | Currently, several studies have shown an inverse relationship between fruits and vegetables consumption and the appearance of noncommunicable chronic diseases, due to their richness in vitamins, minerals and antioxidants. Despite these benefits, their consumption is still lower than recommended by the World Health Organization (400 g per day). This research intends to assess the synergistic, antagonistic and additive effects of 20 mixtures (M1-M20) of red fruits (strawberry I1, raspberry I2, and blueberry I3) and green leafy vegetables (spinach I4 and lettuce I5) in different proportions, considering their in vitro antioxidant content. Analytical methods for antioxidant activity (DPPH•), total phenolics and flavonoids were carried out in ingredients and their mixtures. For each mixture, expected values were calculated by adding the results of ingredients considering their amount and, then, compared with observed values. When significant differences were found (p < 0.05), the effects were classified as synergistic (observed value > expected value) or antagonistic (observed value < expected value). When significant differences were not found (p > 0.05), the effect was considered additive. Concerning DPPH•, the majority of the effects in mixtures were synergistic. However, M15 and M16 had antagonistic effects and M13 was the only one with additive effect. M6 (34% I2 and 34% I3) had the most highlighted synergistic interaction. Regarding total flavonoids, all mixtures presented synergistic effects, with M4 (50% I4) having the highest synergy (observed value = 331.7 mg of epicatechin equivalents/100 g of sample > expected value = 137.8 mg of epicatechin equivalents /100 g of sample) and M12 (35% I5) the lowest. When considering total phenolics, synergistic effects in all mixtures were observed, with M6 and M8 (68% red fruits) being highlighted and M5 (50% I5) having the weakest interaction. In general, most of the mixtures had synergistic interactions, which means gathering ingredients in those proportions enhances antioxidant content and, therefore, can promote health benefits. In these assays, M6 is highlighted, except on total flavonoids. Also, these mixtures can be used to reduce inadequate consumption of fruits and vegetables. | pt_PT |
| dc.description.sponsorship | This work was financially supported by INSA, I.P., under the project TradFRUIT (2012DAN668) and by European Union (FEDER funds through COMPETE), under the Partnership Agreement PT2020, and National Funds (FCT, Foundation for Science and Technology) through projects UIDB/50006/2020 and by AgriFood XXI I&D&I project (NORTE-01-0145-FEDER-000041) co-financed by European Regional Development Fund (ERDF), through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020). | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/8790 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Instituto Nacional de Saúde Doutor Ricardo Jorge, IP | pt_PT |
| dc.relation | Associated Laboratory for Green Chemistry - Clean Technologies and Processes | |
| dc.subject | Mixtures | pt_PT |
| dc.subject | Red Fruits | pt_PT |
| dc.subject | Antioxidant Activity | pt_PT |
| dc.subject | Total Phenolics | pt_PT |
| dc.subject | Flavonoids | pt_PT |
| dc.subject | Green Leafy Vegetables | pt_PT |
| dc.subject | One Health | pt_PT |
| dc.subject | Composição dos Alimentos | pt_PT |
| dc.title | Effects on antioxidant activity, total phenolics and flavonoids of different mixtures of red fruits and green leafy vegetables | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Associated Laboratory for Green Chemistry - Clean Technologies and Processes | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT | |
| oaire.citation.conferencePlace | Monte de Caparica, Almada, Portugal | pt_PT |
| oaire.citation.title | 2nd Egas Moniz One Health Symposium - Teaming up for a better Public Health, 3 November 2023 | pt_PT |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | restrictedAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
| relation.isProjectOfPublication | eccce5f3-585c-46ef-9277-7db5962d45f7 | |
| relation.isProjectOfPublication.latestForDiscovery | eccce5f3-585c-46ef-9277-7db5962d45f7 |