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Biocompounds content pbkp_rediction in ecuadorian fruits using a mathematical model

Abstract:

Anthocyanins, carotenoids and polyphenols are biomolecules that give the characteristic color to fruits. Carotenoids relate to yellow, orange and red colors whereas anthocyanins and polyphenols mainly relate to purple and red colors. Presently, standard determination of antioxidants is carried out using relatively complex methods and techniques. The aim of this study was to develop a mathematical pbkp_rediction model to relate the internal color parameters of the Amazonic fruits araza (Eugenia stipitata Mc Vaugh), Andean fruit blackberry (Rubus glaucus Benth), Andean blueberry (Vaccinium floribundum Kunth), goldenberry (Physalis peruviana L.), naranjilla (Solanum quitoense Lam.), and tamarillo (Solanum betaceum Cav.) to their respective anthocyanins, carotenoids and polyphenols contents. The mathematical model was effective in pbkp_redicting the total anthocyanins content (TAC), the total carotenoids content (TCC) and finally the total phenolic content (TPC) of fruits assayed. Andean blueberry presented a TPC with an experimental value of 7254.62 (mg GAE/100 g sample) with respect to a TPC pbkp_rediction value of 7315.73 (mg GAE/100 g sample). Andean blackberry presented a TAC with an experimental value of 1416.69 (mg chloride cyanidin 3-glucoside/100 g) with respect to a pbkp_rediction TAC value of 1413 (mg chloride cyanidin 3-glucoside/100 g).