Voltar
Artigo Acesso aberto Produção Nacional Revisado por pares
BIBTEX RIS

Redução de vitamina C em suco de caju (Anacardium occidentale L.) industrializado e cajuína

2007; Brazilian Chemical Society; Volume: 30; Issue: 5 Linguagem: Inglês

10.1590/s0100-40422007000500017

ISSN

1678-7064

Autores

Eráclito Silva Lima, Elidiane Gomes Da Silva, José Machado Moita Neto, Graziella Ciaramella Moita,

Tópico(s)

Agricultural and Food Sciences

Resumo

VITAMIN C DEGRADATION IN INDUSTRIALIZED CASHEW JUICE (ANACARDIUM OCCIDENTALE L.) AND IN CAJUINA.Vitamin C degradation was evaluated in industrialized cashew juice of high pulp content and in cajuina by the method of Tillmans during eleven days of storage after the opening of the flask.For recently opened juices, vitamin C was found in the concentration range of 112 to 170 mg for 100 g of juice.The degradation of vitamin C in industrialized cashew juices changes when different additives are used.All of the cajuinas presented a vitamin C content below that specified on the label.

Referência(s)