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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Quantitative variation in Brazilian vegetable sources of flavonols and flavones

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Autor(es):
Huber, Lisia Senger [1] ; Hoffmann-Ribani, Rosemary [1] ; Rodriguez-Amaya, Delia B. [1]
Número total de Autores: 3
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, Fac Engn Alimentos, Dept Ciencia Alimentos, BR-13083862 Campinas, SP - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: Food Chemistry; v. 113, n. 4, p. 1278-1282, APR 15 2009.
Citações Web of Science: 29
Resumo

Reliable data on the levels of flavonoids in foods are necessary to identify sources and establish better the association between consumption and incidence of diseases. The objective of this work was to determine the flavonols and flavones of major vegetable Sources in Brazil, compare with data obtained in different countries and evaluate possible seasonal and processing effects. Quercetin was the most widely distributed flavonol in the vegetables analysed, onions, kale and rucula being the richest sources. Kaempferol had the highest level in rucula. Apigenin was found only in parsley, at high concentration. The flavonoid contents tended to be higher in the Summer, but the difference was statistically significant only for quercetin in curly lettuce and kale. Dehydrated onion had widely varying within-brand and between-brand quercetin contents, indicating lack of quality control in the processing plants. Dehydrated parsley, on the other hand, did not have significant difference in the apigenin content among four brands. (C) 2008 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 03/10151-4 - Substâncias bioativas em alimentos: aspectos químicos, bioquímicos, tecnológicos e implicações na saúde humana
Beneficiário:Delia Rodriguez Amaya
Linha de fomento: Auxílio à Pesquisa - Programa PRONEX - Temático