Bunchosia glanduliera stands out because of the high content of flavonoid compounds in the pulp, contributing to the antioxidant potential of fruit extracts. Another plant species rich in flavonoid compounds is Markha...Bunchosia glanduliera stands out because of the high content of flavonoid compounds in the pulp, contributing to the antioxidant potential of fruit extracts. Another plant species rich in flavonoid compounds is Markhamia tomentosa. However, to perform such an assay, a high-cost instrument is needed. To develop a simple and low-cost method for the determination of flavonoid compounds in M. tomentosa and B. glandulifera with PhotoMetrix<sup>®</sup> program application use pixels of digital imaging as an alternative method and linear correlation techniques for univariate analysis implementing systems of RGB colors (red, green, and blue). To determine the total flavonoids, the reaction with ferric chloride and quercetin was used as a control. For the acquisition of data or smartphones, low-cost materials were used, demonstrating the applicability of this analytical tool while comparing its cost to other analytical instrumentation. The total flavonoid content was also determined using a spectrophotometry technique in the visible ultraviolet spectrum (UV-Vis). The pulp of B. glandulifera showed the highest content of flavonoid compounds. The content of flavonoid compounds found in the fruit of B. glandulifera was 259.54 mg 100 g<sup>-1</sup>. In relation to the results found in the analysis of total flavonoids of M. tomentosa can be observed in the flower in natura has a higher content of these compounds. The use of PhotoMetrix<sup>®</sup> for the determination of flavonoid compounds in M. tomentosa and B. glandulifera reduced expense and analysis time. The method is reproducible and efficient. The proposed method can be adopted in different species.展开更多
Bunchosia glandulifera belongs to the family Malpighiaceae and is popularly known as “caferana” in the city of Santo Antonio da Patrulha. The fruits have a high economic value and their inclusion in the diet has hea...Bunchosia glandulifera belongs to the family Malpighiaceae and is popularly known as “caferana” in the city of Santo Antonio da Patrulha. The fruits have a high economic value and their inclusion in the diet has health benefits. They are natural sources of antioxidants because of the presence of bioactive compounds. However, their chemical composition can be influenced by the maturation process. This study aims to evaluate the changes in the bioactive antioxidant compounds in the pulp and seeds of B. glandulifera fruit during different stages of ripening. The fruits, were analyzed for caffeine, carotenoids, flavonoids, vitamin C, and total phenolic content as well as for antioxidant activity, at four different stages of ripening. An increase in bioactive compounds was observed from the second maturation stage to the ripened fruit, and the ripened fruit had the highest bioactive compound content. Phenolic compound and carotenoid levels were found to be highest in the pulp. Carotenoid content showed a positive correlation with the antioxidant activity. Colorimetric analysis also showed a high correlation between the levels of carotenoids and color change during the ripening stages.展开更多
文摘Bunchosia glanduliera stands out because of the high content of flavonoid compounds in the pulp, contributing to the antioxidant potential of fruit extracts. Another plant species rich in flavonoid compounds is Markhamia tomentosa. However, to perform such an assay, a high-cost instrument is needed. To develop a simple and low-cost method for the determination of flavonoid compounds in M. tomentosa and B. glandulifera with PhotoMetrix<sup>®</sup> program application use pixels of digital imaging as an alternative method and linear correlation techniques for univariate analysis implementing systems of RGB colors (red, green, and blue). To determine the total flavonoids, the reaction with ferric chloride and quercetin was used as a control. For the acquisition of data or smartphones, low-cost materials were used, demonstrating the applicability of this analytical tool while comparing its cost to other analytical instrumentation. The total flavonoid content was also determined using a spectrophotometry technique in the visible ultraviolet spectrum (UV-Vis). The pulp of B. glandulifera showed the highest content of flavonoid compounds. The content of flavonoid compounds found in the fruit of B. glandulifera was 259.54 mg 100 g<sup>-1</sup>. In relation to the results found in the analysis of total flavonoids of M. tomentosa can be observed in the flower in natura has a higher content of these compounds. The use of PhotoMetrix<sup>®</sup> for the determination of flavonoid compounds in M. tomentosa and B. glandulifera reduced expense and analysis time. The method is reproducible and efficient. The proposed method can be adopted in different species.
文摘Bunchosia glandulifera belongs to the family Malpighiaceae and is popularly known as “caferana” in the city of Santo Antonio da Patrulha. The fruits have a high economic value and their inclusion in the diet has health benefits. They are natural sources of antioxidants because of the presence of bioactive compounds. However, their chemical composition can be influenced by the maturation process. This study aims to evaluate the changes in the bioactive antioxidant compounds in the pulp and seeds of B. glandulifera fruit during different stages of ripening. The fruits, were analyzed for caffeine, carotenoids, flavonoids, vitamin C, and total phenolic content as well as for antioxidant activity, at four different stages of ripening. An increase in bioactive compounds was observed from the second maturation stage to the ripened fruit, and the ripened fruit had the highest bioactive compound content. Phenolic compound and carotenoid levels were found to be highest in the pulp. Carotenoid content showed a positive correlation with the antioxidant activity. Colorimetric analysis also showed a high correlation between the levels of carotenoids and color change during the ripening stages.
