Scientific journal

58 2019

Journal of Food and Nutrition Research
Summary No. 4 / 2019

Damin, F. – Meinhart, A. – Caldeirao, L. – Filho, M. – da Silva, L. – Constant, L. – Teixeira-Filho, J. – Wagner, R. – Godoy, H.
Determination of rutin in fruits and vegetables in natura
Journal of Food and Nutrition Research, 58, 2019, No. 4, s. 328-338

Fernanda Damin, Department of Food Science, School of Food Engineering; University of Campinas, Monteiro Lobato Street 80, 13083-862 Campinas, Brazil. E-mail:

Received 6 June 2019; 1st revised 22 September 2019; accepted 11 October 2019; published online 19 November 2019

Summary: Rutin is one of the phenolic compounds that have aroused interest due to the beneficial effect in reducing the risk of degenerative diseases, therefore, it is extremely important to investigate new natural sources of this compound. The objective of this study was to evaluate the rutin content in edible parts of 324 plant samples, comprising 117 different fruits and vegetables commercialized in Brazil. Rutin was detected in 73 different vegetables (195 samples). Umbu, noni, blackberry, quince and cherry were the fruits with the highest content of rutin (between 43.2 mg·kg-1 and 162.4 mg·kg-1). Among vegetables, the highest levels were found in coriander (196.6 mg·kg-1) and asparagus (151.3 mg·kg-1). Considering the portions normally consumed, the vegetables that presented the highest amounts were umbu, asparagus, blackberry, quince, cherry and red plum. These can be considered as rutin sources for a diversified and healthy diet.

Keywords: phenolic compounds; flavonoids; rutin; liquid chromatography; antioxidant

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