Chromatic analysis for predicting anthocyanin content in fruits and vegetables
| Autor: | Juliana de Cássia Gomes Rocha, Letícia Mafle Guimarães Marinho, Paulo César Stringheta, Luciana Marques Vieira, Frederico Augusto Ribeiro de Barros |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Serial dilution fruits and vegetables lcsh:TX341-641 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Spectrophotometry lcsh:Technology (General) medicine Food science Colorimetry Ethanol medicine.diagnostic_test Chemistry food and beverages 04 agricultural and veterinary sciences anthocyanins 040401 food science Solvent Tristimulus colorimeter Anthocyanin Fruits and vegetables colorimetry lcsh:T1-995 mathematical models lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Iss 0 (2018) Food Science and Technology, Volume: 39, Issue: 2, Pages: 415-422, Published: 20 AUG 2018 Food Science and Technology, Issue: ahead, Published: 20 AUG 2018 Food Science and Technology v.39 n.2 2019 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| ISSN: | 1678-457X 0101-2061 |
| DOI: | 10.1590/fst.32517 |
| Popis: | The objective of this study was to develop simple mathematical models for the prediction of the total anthocyanin content of fruits and vegetables, using colorimetry. Phenolic extracts of 13 species of fruits and vegetables were produced using 70% acidified ethanol and 70% ethanol. The quantification of the total anthocyanins of the extracts was performed by the spectrophotometric method, and the color characterization was done through the tristimulus colorimeter. The correlation between the L* value and the anthocyanin content was high (r = - 0.95) for extracts produced with 70% ethanol and diluted 20 times. Linear equations based on colorimetric coordinates, with R2 from 0.80 to 0.99, were obtained using 70% ethanol and 70% acidified ethanol as extraction solvent, with or without dilutions. Therefore, colorimetry, as a rapid method that does not involve the use of specific solvents, can be used to predict the total anthocyanin content of fruits and vegetables. |
| Databáze: | OpenAIRE |
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