CinÃtica da degradaÃÃo do Ãcido ascÃrbico em polpas de frutas congeladas in natura

AUTOR(ES)
DATA DE PUBLICAÇÃO

2005

RESUMO

Frozen fruit pulp is an ascending product on tropical fruit market. Fruits as West Indian cherry, guava and cashew are plentiful of some vitamins, particularly vitamin C. Considering this fact, it was decided to determine the kinetics of the acid ascorbic content losses in frozen fruit pulps in natura from west Indian cherry, (malpighia emarginata, D.C.), guava (Psidium guava L), and cashew (Anacardium occidentale, L), aiming at to contribute to minimise the physicochemical effects resulting from reducing action, during pulp shelf life. Beyond the standard pulps, frozen pulps from local commerce were evaluated concerning to vitamin C content. Standard pulps were processed on LEAAL (Experimental and Food Analysis Laboratory) of Nutrition Department of UFPE in accordance to GMP and frozen at â180C. Microbiological and physicochemical quality control analyses recommended by law were made. Ascorbic acid was estimated by AOAC standard method, modified by Benassi and Antunes. The pulpsâ sanitary conditions were in accordance to legal standards, for Coliforms 450C, Salmonella spp, and yeast s and moulds counting. The physicochemical parameters: soluble solids (0Brix), pH, total acidity, and ascorbic acid accorded to legal standards. Ascorbic acid content on time zero was 223,67 Â 2,31 mg/100g for cashew pulp, 1618,63 Â 23,79 mg/100g for West Indian cherry pulp and 83,33 Â2,65mg/100g to guava pulp. After 180 days of storage the pulps presented a reduction of 39,61%, 42,01% and 49,44% for cashew, West Indian cherry and guava respectively. The curve of ascorbic acid content during storage presents a first order profile for cashew and West Indian cherry and a pseudo first order to guava pulp. Some pulps from local commerce evaluated were not in accordance to legal standards taking in account the minimum content for vitamin C, despite the shelf life declared on label. The standard pulps presented differentiated ascorbic acid loss mechanisms, being the kinetics, correlated to the presence of the proper constituents of each fruit

ASSUNTO(S)

polpa storage ascorbic acid degradation cinÃtica armazenamento fruit pulps degradaÃÃo nutricao frutas vitamina c kinetics

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