Otimização de metodologia colorimétrica para a determinação de ácido ascórbico em geleias de frutas

Oliveira, Raquel Grando de; Godoy, Helena Teixeira; Prado, Marcelo Alexandre

doi:10.1590/s0101-20612010000100036

Cited by 34 publications

(25 citation statements)

References 5 publications

(8 reference statements)

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“…The ascorbic content was evaluated using a modified AOAC method (967.21, 1990) using the 2,6-di-chlorophenol-indophenol methodology according to Oliveira, Godoy, Prado (2010). The extraction of ascorbic acid consisted of adding freeze dried samples (0.5 g) to 50 mL of 1:10 (w/v) metaphosphoric acid solution.…”

Section: Ascorbic Acid (Aa)mentioning

confidence: 99%

Freeze Dried Acerola (Malpighia emarginata) Pulp and Pomace: Physicochemical Attributes, Phytochemical Content and Stability during Storage

Moraes¹,

Gonçalves²,

Miguel³

et al. 2017

JFI

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In this study, acerola pulp and acerola pomace were freeze dried with and without gum Arabic (GA) and analyzed in regard to their physicochemical attributes, bioactive content, and phytochemical stability (total phenolic content, ascorbic acid, total monomeric anthocyanins and antioxidant activity), during storage at 4 o C and 25 o C. The freeze dried products were highly porous and had low water activity (0.273 to 0.300). Freeze dried acerola pulp with GA were the most soluble samples (64.1% to 73.7 %). The addition of GA to freeze dried acerola pomace increased samples hygroscopicity from 4.5% to 11.1%. High ascorbic acid retention in freeze dried acerola pulp was observed for all samples (65.2 % at 25 °C and 88.9% at 4 °C). It was observed that freeze dried acerola pomace showed increased

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Section: Ascorbic Acid (Aa)mentioning

confidence: 99%

Freeze Dried Acerola (Malpighia emarginata) Pulp and Pomace: Physicochemical Attributes, Phytochemical Content and Stability during Storage

Moraes¹,

Gonçalves²,

Miguel³

et al. 2017

JFI

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“…AA content was determined as described by Oliveira, Godoy & Prado (De Oliveira, Godoy, & Prado, 2010). This method is an adaptation of AOAC method 967.21 (AOAC, 2006) to colored samples.…”

Section: Aa Determinationmentioning

confidence: 99%

Spouted‐bed drying of acerola pulp (Malpighia emarginata DC): Effects of adding milk and milk protein on process performance and characterization of dried fruit powders

Dantas

Júnior

Medeiros

et al. 2019

J Food Process Engineering

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In this work, the production of acerola (Malpighia emarginata DC) based powder formulations by spouted bed drying was investigated. Dairy matrices (milk powder, reconstituted milk and concentrated whey‐protein) were used as drying adjuvants in order to obtain an ingredient‐like ready‐to‐use final product. High‐density polyethylene particles were used in the spouted bed dryer and an intermittent feeding strategy was adopted. Physicochemical attributes of both sample formulations and final powders were assessed, and the water sorption isotherms of powdered matrices were determined at 25°C and fitted to the GAB Model. The performance of the dryer was evaluated in regard to the fluid dynamics and the thermal efficiency of the process. Spouted bed dried matrices produced with acerola pulp and milk powder presented the highest powder production rates (0.0895 g powder/min), production yields (24.75%) and satisfactory thermal efficiency (40.4%). The use of milk powder as adjuvant resulted in a significant ascorbic acid retention (72.9%) after thermal processing. The sorption isotherms showed that the addition of dairy adjuvants was responsible for reducing the equilibrium monolayer moisture of powdered samples. Practical Application Brazil is one of the world's largest producers of acerola fruit. The production of fruit‐flavored products is a trend to the food industry that aims to exploit the desirable marketing, flavoring and nutritional characteristics of fruits to increase products' acceptance and consumption. The motivation of this work was to evaluate the spouted bed drying as an appropriate processing strategy for producing food ingredients based on acerola and using alternative dairy‐based drying adjuvants. The data shown here can be used for the development of new acerola‐based food products and for clarifying the role that dairy adjuvants play on the physicochemical attributes of powdered matrices.

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“…A determinação do teor de ácido ascórbico (AA), através do método titulométrico do 2,6-diclorofenol-indofenol, foi realizada conforme descrito por Oliveira et al (2010) (método I). A solução titulante utilizada foi a solução de Tillmans.…”

Section: Concentração De áCido Ascórbicounclassified

AVALIAÇÃO DOS COMPOSTOS BIOATIVOS PRESENTES NO RESÍDUO DE GOIABA VERMELHA (Psidium guajava L.) DESIDRATADA

Moraes¹,

Silva²,

Rocha³

et al. 2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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RESUMO -O Brasil possui grandes indústrias processadoras de goiaba (Psidium guajava L.), as quais geram volumes consideráveis de resíduos agroindustriais. Dessa forma, o objetivo desse trabalho foi avaliar o teor bioativo desse resíduo, através da determinação do teor de compostos fenólicos totais (método de Folin-Ciocalteu), ácido ascórbico (titulométrico), carotenoides (método espectrofotométrico) e atividade antioxidante (radical DPPH). A secagem foi conduzida em secador convectivo a temperatura de 70 º C e velocidade do ar 5 m/s. Foram observados valores expressivos de ácido ascórbico (47,58 mg/100 g) e carotenoides (262,01 µg/100 g) no resíduo seco. O material também apresentou quantidade relevante de compostos fenólicos (133,73 mg GAE/100 g) e boa atividade antioxidante (9,06 µmol TE/g). Os resultados mostram a presença de importantes fitoquímicos no resíduo desidratado da goiaba vermelha, sendo ele um potencial ingrediente para a indústria de alimentos.

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Otimização de metodologia colorimétrica para a determinação de ácido ascórbico em geleias de frutas

Cited by 34 publications

References 5 publications

Freeze Dried Acerola (Malpighia emarginata) Pulp and Pomace: Physicochemical Attributes, Phytochemical Content and Stability during Storage

Freeze Dried Acerola (Malpighia emarginata) Pulp and Pomace: Physicochemical Attributes, Phytochemical Content and Stability during Storage

Spouted‐bed drying of acerola pulp (Malpighia emarginata DC): Effects of adding milk and milk protein on process performance and characterization of dried fruit powders

AVALIAÇÃO DOS COMPOSTOS BIOATIVOS PRESENTES NO RESÍDUO DE GOIABA VERMELHA (Psidium guajava L.) DESIDRATADA

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