Relationship between color and antioxidant capacity of fruits and vegetables

Abstract

Visual perception plays a key role in the selection of nutritious and healthy foods. Color, as one of the most important senses of vision, can be used as an indicator of food quality/defects and grade. It is recommended consumers include various colors in their plate to obtain various vitamins and minerals. Color is also thought to be related to antioxidant capacity. Within this regard, this study investigated the relationship between color and antioxidant capacity in various fruits and vegetables. The results indicate the color hues analyzed by computer vision based image analysis can be related with TAC of fruits and vegetables, but with some limitations and can be used as a guide for food selection to increase daily antioxidant intake. Most of fruits and vegetables having hue values above 180° and below 20°, have high antioxidant capacity (>10 mmol TE/kg fresh weight). The results also emphasized the importance of the serving size of fruits and vegetables in terms of their contribution to daily antioxidant intake. Based on these results, fruits and vegetables could be categorized into low-, medium-, and high-antioxidant groups according to their TAC and potential contributions to fulfill the recommended daily antioxidant intake. Finally, daily antioxidant intake was evaluated with a healthier scenario created by doubling vegetable portion and reducing fruit portion by half in the meal.

Effect of rosemary ( Rosmarinus officinalis L.) supplementation on fresh cheese: Physicochemical properties, antioxidant potential, and sensory attributes

“…Increased concentrations of the phenolic compounds significantly affected the headspace concentration of most aroma compounds, and each polyphenol had a unique effect when combined with a specific aroma compound, either, suppressing, accentuating, or showing little effect on the perception of the aroma compounds. Previous studies have reported the relationship between polyphenolic compounds and color (Comert et al., 2020; Zeb, 2020).…”

Changes in the Content of Some Groups of Phenolic Compounds and Biological Activity of Extracts of Various Parts of Heather (Calluna vulgaris (L.) Hull) at Different Growth Stages

“…To investigate antibacterial activity in this study, heather extracts were prepared using 60% water solution of methanol. In the current study, aqueous ethanol solution was used for detecting the content of some groups of phenolic compounds and antioxidant activity, while aqueous methanol solution was used for indicating antibacterial activity based on the literature [48,49] proving that both solutions appear to be good solvents for phenolic compounds, alkaloids, and saponins that are able to perform antibacterial activity. However, the available published data on the effect of phenolic compounds on gram-negative bacteria turn out to be rather contradictory.…”

Identification of Polyphenols from Coniferous Shoots as Natural Antioxidants and Antimicrobial Compounds

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