Analytical methods to determine antioxidant compounds in crops. Increasing the presence of antioxidants in our diet

Abstract

Phenolic compounds such as anthocyanins, flavonols, and phenolic acids are naturally synthetized by plants and play several roles in their metabolism. Given their antioxidant activity, they exert numerous beneficial effects to the human health when incorporated into the diet. The research group led by Dr. Ruiz at the University of La Frontera in Chile is investigating the content enrichment of these compounds in strawberries and flesh-colored potatoes, and their applications. In two research projects the Chilean University of La Frontera intend to optimize the cultivation conditions of strawberries to increase phenolic compound content, and investigate the application of anthocyanins from flesh-colored potatoes as food dye.