Relationship between color and antioxidant capacity of fruits and vegetables.

ABSTRACT: Visual perception plays a key role in the selection of nutritious and healthy foods. Color, as one of the most important senses of vision, can be used as an indicator of food quality/defects and grade. It is recommended consumers include various colors in their plate to obtain various vitamins and minerals. Color is also thought to be related to antioxidant capacity. Within this regard, this study investigated the relationship between color and antioxidant capacity in various fruits and vegetables. The results indicate the color hues analyzed by computer vision based image analysis can be related with TAC of fruits and vegetables, but with some limitations and can be used as a guide for food selection to increase daily antioxidant intake. Most of fruits and vegetables having hue values abo

SUBMITTER: Comert ED 

PROVIDER: S-EPMC7473347 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature