[Determination of the antioxidant capacity of flavonoids in fruits and fresh and thermicaly treated vegetables].

The main objective of the work was to determine the antioxidant capacity of the flavonoids in red apples with and without skin, strawberries, tomatoes and fresh onions and thermally treated: humid heat (boiled and vapor), dry heat (oven) and high frequency (microwaves). The measurement was carried out in a fluorescence spectroscopy and the statistical analysis through the Variance and Test of Duncan. The results indicate that the antioxidant capacity of the flavonoids of red apples with and without skin, strawberries, tomatoes and onions were of 0.