Journal
FOOD SCIENCE AND TECHNOLOGY
Volume 40, Issue -, Pages 620-625Publisher
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/fst.34219
Keywords
bioactive compounds; polyphenols; color; pigments
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Funding
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
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The food industry should have methods that allow identifying bioactive compounds quickly, efficiently and at low cost. The objective of this research was to obtain mathematical models for predicting the amount of total phenolics, anthocyanins and antioxidant capacity of blackberry, blueberry and jaboticaba skin, based on colorimetric parameters (L*, a*, b*, C* and h*). All analyses were done in the phenolic extracts obtained from these fruits. The mathematical models were obtained through multiple linear regression using the stepwise method. The significant correlation between the colorimetric parameters and chemical analyses resulted in models with a high predictive ability (high r(2)), such as in the determination of the contents of anthocyanins (r(2) = 0.99), total phenolics (r(2) = 0.86) and for the antioxidant capacity (r(2) = 0.99). Thus, the prediction of levels of these bioactives compound, using colorimetric parameters, is very promising for cost and time savings.
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