Development of polyphenol database from Argentina

BASSETT M.N; ROSSI M.C.; ESPEJO, L.M.; SAMMAN N.C

Buenos Aires

Conferencia; 12th International Food Data Conference (12th IFDC); 2017

INSIBIO. CONICET.UNT

Phenolic compounds are antioxidants present in a great number of vegetal foods. There are many studies that report beneficial health effects of them. In Argentina there is no information about the polyphenol content of their foods. The aim of this study was to develop a program to compile polyphenol content data from different sources and also generated in our laboratory, to elaborate a Database. An informatic tool was developed and the data were obtained from scientific publications and laboratory reports from different regions of Argentina. Information on foods, polyphenols, and analytical methods were included. The Database contains data of over a hundred food items grouped into five groups with the following items each one: Cereals, legumes and starches (61), Vegetables (11), Fruits (16), aromatic species (8), processed foods (35). When averaging the content of phenolic compounds/group, the following decreasing order was established: processed foods (313.6 mg GAE /100 g); aromatic species (299.15 mg GAE/100g); vegetables (200.42 mg GAE/100g); Cereals, legumes and starches (150.2 mg GAE/100g); Fruits (139.7 mg GAE/100g). An important difficulty for the compilation is the different analytical techniques used and ways of expressing the results, i.e. mg of gallic, caffeic, chlorogenic, etc. Due to polyphenol content in a given food may vary greatly according to variety, agricultural conditions, storing and processing conditions, a broad variability was found. Even so, having a database is important and allows compare ours foods with the values of other databases. For example, the polyphenol content of blueberries (Vaccinium corymbosum L.) obtained from local data is similar to the values reported in phenol-explorer and the Chilean database (433mg GAE/100g FW). However, in the case of Andean potatoes, not only there is no information in international databases, but it is also important to determine the variability within the same group because the great biodiversity. Our database contains information of 44 varieties with a range of 100.65 - 190.90 and mean value of 128.35 mg GAE/100g. Here the importance of having data of autochthonous foods. All new data will be incorporated into the National Food Composition Database (FCDB) and National Food Composition Table (FCT).