Análise de flavonoides totais presentes em algumas frutas e hortaliças convencionais e orgânicas mais consumidas na região Sul do Brasil.

The flavonoids present in nature are related to a large variety of biological activities, such as anti-inflammatory and antioxidant action, and they have beneficial effects on health. The objective of this study was to analyze and compare the amount of flavonoids presented in the fruits and vegetable most consumed in southern Brazil, according to data of (family budget request survey) POF 2008/2009. Fresh onions, tomatoes, bananas and apples, both from conventional and organic cultivation, ere analyzed and submitted to dry heat cooking methods. Total flavonoid content was determined by the spectrophotometric method, using aluminum chloride. The results of the analysis for determination of total flavonoids correspond to the means ± standard deviation of three repetitions. The samples of apples and onions presented higher content of flavonoid. The cooking process has affected the extraction of flavonoids in fruit by decreasing their levels, a fact explained by the presence of fibers, while it facilitated flavonoid extraction in the vegetables. Daily recommendation of flavonoids is not defined. However, as nutritionists know how food should be eaten and what their flavonoid levels are, they can prescribe and devise strategies and secure goals of intake, in order to promote the patient's health and hence also improve their social and economic condition. [ABSTRACT FROM AUTHOR]