Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200508 |
Resumo: | Abstract In the present study, the physicochemical properties and mineral composition of commercially-frozen soursop pulps from the southern region of the state of Bahia, Brazil, were evaluated. The physicochemical parameters such as soluble solids (°Brix), acidity and pH were determined according to reference methodologies. For mineral composition evaluation, samples were digested in a closed microwave system and the elements K, P, S, Ca, Mg, Fe, Cu, Zn, and Mn were quantified through inductively coupled plasma optical emission spectrometry (ICP OES). Soluble solids content ranged from 4.77 to 15.37 °Brix among the different brands of analyzed frozen pulps. Titratable acidity (equivalent to citric acid) and pH ranged from 0.49 to 1.00 and 3.61 to 4.57, respectively. Some samples presented irregularities in regard to quality pattern established in the Brazilian legislation. The following range of concentration, in μg g-1, were found for essential elements: K (544-1761), P (44.3-139), S (71.8-174), Ca (24.3-77.0), Mg (47.2-132), Fe (1.40-4.05), Mn (0.32-1.22), Cu (0.30-0.88) and Zn (0.36-0.84). The use of principal component analysis (PCA) enabled a more in-depth data analysis, performing correlations between different variables and frozen pulp brands. |
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Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysisAnnona muricata L.frozen soursop pulpphysicochemical propertiesessential elementsmultivariate statisticsprincipal component analysisAbstract In the present study, the physicochemical properties and mineral composition of commercially-frozen soursop pulps from the southern region of the state of Bahia, Brazil, were evaluated. The physicochemical parameters such as soluble solids (°Brix), acidity and pH were determined according to reference methodologies. For mineral composition evaluation, samples were digested in a closed microwave system and the elements K, P, S, Ca, Mg, Fe, Cu, Zn, and Mn were quantified through inductively coupled plasma optical emission spectrometry (ICP OES). Soluble solids content ranged from 4.77 to 15.37 °Brix among the different brands of analyzed frozen pulps. Titratable acidity (equivalent to citric acid) and pH ranged from 0.49 to 1.00 and 3.61 to 4.57, respectively. Some samples presented irregularities in regard to quality pattern established in the Brazilian legislation. The following range of concentration, in μg g-1, were found for essential elements: K (544-1761), P (44.3-139), S (71.8-174), Ca (24.3-77.0), Mg (47.2-132), Fe (1.40-4.05), Mn (0.32-1.22), Cu (0.30-0.88) and Zn (0.36-0.84). The use of principal component analysis (PCA) enabled a more in-depth data analysis, performing correlations between different variables and frozen pulp brands.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200508Food Science and Technology v.40 n.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.04919info:eu-repo/semantics/openAccessNASCIMENTO,Madson MoreiraJESUS,Raildo Mota deSANTOS,Herick MacedoSILVA JUNIOR,André Luiz Sampaio daCAMPOS,Nícolas Mateus Cosme OliveiraSILVA,Erik Galvão Paranhos daLÔBO,Ivon Pinheiroeng2020-05-27T00:00:00Zoai:scielo:S0101-20612020000200508Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis |
title |
Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis |
spellingShingle |
Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis NASCIMENTO,Madson Moreira Annona muricata L. frozen soursop pulp physicochemical properties essential elements multivariate statistics principal component analysis |
title_short |
Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis |
title_full |
Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis |
title_fullStr |
Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis |
title_full_unstemmed |
Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis |
title_sort |
Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis |
author |
NASCIMENTO,Madson Moreira |
author_facet |
NASCIMENTO,Madson Moreira JESUS,Raildo Mota de SANTOS,Herick Macedo SILVA JUNIOR,André Luiz Sampaio da CAMPOS,Nícolas Mateus Cosme Oliveira SILVA,Erik Galvão Paranhos da LÔBO,Ivon Pinheiro |
author_role |
author |
author2 |
JESUS,Raildo Mota de SANTOS,Herick Macedo SILVA JUNIOR,André Luiz Sampaio da CAMPOS,Nícolas Mateus Cosme Oliveira SILVA,Erik Galvão Paranhos da LÔBO,Ivon Pinheiro |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
NASCIMENTO,Madson Moreira JESUS,Raildo Mota de SANTOS,Herick Macedo SILVA JUNIOR,André Luiz Sampaio da CAMPOS,Nícolas Mateus Cosme Oliveira SILVA,Erik Galvão Paranhos da LÔBO,Ivon Pinheiro |
dc.subject.por.fl_str_mv |
Annona muricata L. frozen soursop pulp physicochemical properties essential elements multivariate statistics principal component analysis |
topic |
Annona muricata L. frozen soursop pulp physicochemical properties essential elements multivariate statistics principal component analysis |
description |
Abstract In the present study, the physicochemical properties and mineral composition of commercially-frozen soursop pulps from the southern region of the state of Bahia, Brazil, were evaluated. The physicochemical parameters such as soluble solids (°Brix), acidity and pH were determined according to reference methodologies. For mineral composition evaluation, samples were digested in a closed microwave system and the elements K, P, S, Ca, Mg, Fe, Cu, Zn, and Mn were quantified through inductively coupled plasma optical emission spectrometry (ICP OES). Soluble solids content ranged from 4.77 to 15.37 °Brix among the different brands of analyzed frozen pulps. Titratable acidity (equivalent to citric acid) and pH ranged from 0.49 to 1.00 and 3.61 to 4.57, respectively. Some samples presented irregularities in regard to quality pattern established in the Brazilian legislation. The following range of concentration, in μg g-1, were found for essential elements: K (544-1761), P (44.3-139), S (71.8-174), Ca (24.3-77.0), Mg (47.2-132), Fe (1.40-4.05), Mn (0.32-1.22), Cu (0.30-0.88) and Zn (0.36-0.84). The use of principal component analysis (PCA) enabled a more in-depth data analysis, performing correlations between different variables and frozen pulp brands. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200508 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200508 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.04919 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 n.2 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126325927182336 |