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Frutas e hortícolas: análise comparativa dos seus teores em compostos fenólicos e flavonóides totais
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Advisor(s)
Abstract(s)
O consumo diário de frutas e hortícolas faz parte das recomendações da
Organização Mundial de Saúde. Diversos estudos demonstraram existir
uma correlação inversa entre o consumo regular destes alimentos e o
aparecimento de doenças crónicas. As frutas e os hortícolas constituem
uma fonte de excelência de compostos antioxidantes e bioativos, como
os compostos fenólicos e flavonóides e apresentam um elevado teor de
fibra alimentar, vitaminas e minerais. O objetivo deste trabalho foi determinar
o teor de compostos fenólicos e flavonóides totais em diferentes
tipos de frutas e hortícolas, bem como realizar uma análise comparativa
dos seus teores. De acordo com os resultados obtidos, verificou-se que
o teor destes compostos variou consideravelmente consoante o tipo de
hortícolas e frutas analisados. Os frutos vermelhos (mirtilos, framboesas
e morangos) foram as frutas que apresentaram os teores mais elevados
de compostos fenólicos e flavonóides totais e a couve roxa, gengibre e
beterraba foram os hortícolas que apresentaram os maiores teores.
Daily consumption of fruits and vegetables is par t of the World Health Organization's recommendations. Several studies have shown an inverse correlation between the regular consumption of these foods and the emergence of chronic diseases. Fruits and vegetables are an excellent source of antioxidant and bioactive compounds, such as phenolic and flavonoids compounds, and have a high content in dietar y fibre, vitamins and minerals. The aim of this study was to determine the total phenolic and flavonoids compounds in dif ferent types of fruits and vegetables, as well as to per form a comparative analysis of their contents. According to our results, it was found that the content of these compounds depends on the type of vegetables and fruits analyzed. Red fruits (blueberries, raspberries and strawberries) were the fruits with the highest content of total phenolic and flavonoids compounds and purple cabbage, ginger and beetroot were the vegetables with the highest levels.
Daily consumption of fruits and vegetables is par t of the World Health Organization's recommendations. Several studies have shown an inverse correlation between the regular consumption of these foods and the emergence of chronic diseases. Fruits and vegetables are an excellent source of antioxidant and bioactive compounds, such as phenolic and flavonoids compounds, and have a high content in dietar y fibre, vitamins and minerals. The aim of this study was to determine the total phenolic and flavonoids compounds in dif ferent types of fruits and vegetables, as well as to per form a comparative analysis of their contents. According to our results, it was found that the content of these compounds depends on the type of vegetables and fruits analyzed. Red fruits (blueberries, raspberries and strawberries) were the fruits with the highest content of total phenolic and flavonoids compounds and purple cabbage, ginger and beetroot were the vegetables with the highest levels.
Description
Keywords
Frutas Hortícolas Composição dos Alimentos Compostos Bioativos Compostos Fenólicos Compostos Flavonóides Totais
Pedagogical Context
Citation
Boletim Epidemiológico Observações. 2017;6(Supl 9):60-63
Publisher
Instituto Nacional de Saúde Doutor Ricardo Jorge, IP