Elaboração de um licor a base de acerola (Malpighia emarginata) com mel
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Tipo de documento: | Trabalho de conclusão de curso |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | https://ri.ufs.br/handle/riufs/6863 |
Resumo: | The high perishability of acerola and the small retention period after the harvest has been responsible for high rates of loss. Due to this characteristic, the acerola is, in general, processed in the form of derivatives, such as pulp, juices, nectars, fruit jellies and ice cream. This experimental study aimed to develop a liquor by mixing the acerola with honey that may confer a nutritional addition. The preparation of acerola liquor with honey was carried out by the infusion of 250 ml of ethanol with various concentrations of acerola extract stored in bottles of glass, which are surrounded by aluminum foil and kept in a room with low light incidence for 15 days at room temperature. After the time this was filtered and transferred to properly sanitized glass bottles and add the honey, being again involved with foil and kept away from light incidence. Physical-chemical tests were conducted. Regarding the physical and chemical analysis are observed differences present in acerola in nature, caused mainly by the origin of acerola and handling, with the following results: Humidity (%) - 91.69 ± 0.56; Titratable Acidity (%) - 1.10 ± 0.03; pH - 3.27 ± 0.005; Ash (%) - 0.595 ± 0.07; Soluble solids (° Brix) - 6.33 ± 0.577; Ascorbic acid (100 mg g-1) - 1021 ± 0.012. Honey analysis showed the following results: humidity (%) - 21.6% ± 0.006; HMF (mg.Kg-1) - 66.845 ± 1.788; Conductivity (μS) - 492.00 ± 2.828 and acidity (meq.Kg-1) - 41.6723 ± 0.00. The preparation of liqueur with a blend of acerola fresh and honey presented an economical alternative to the use of fruit. |
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Sousa, Marcos BarretoFaraoni, Aurélia Santos2017-11-06T14:26:23Z2017-11-06T14:26:23Z2015-08-27SOUSA, Marcos Barreto. Elaboração de um licor a base de acerola (Malpighia emarginata) com mel. 2015. 1 CD-ROM Monografia (Bacharelado em Farmácia) - Departamento de Farmácia, Centro de Ciências Biológicas e da Saúde, Universidade Federal de Sergipe, São Cristóvão, SE, 2015.https://ri.ufs.br/handle/riufs/6863The high perishability of acerola and the small retention period after the harvest has been responsible for high rates of loss. Due to this characteristic, the acerola is, in general, processed in the form of derivatives, such as pulp, juices, nectars, fruit jellies and ice cream. This experimental study aimed to develop a liquor by mixing the acerola with honey that may confer a nutritional addition. The preparation of acerola liquor with honey was carried out by the infusion of 250 ml of ethanol with various concentrations of acerola extract stored in bottles of glass, which are surrounded by aluminum foil and kept in a room with low light incidence for 15 days at room temperature. After the time this was filtered and transferred to properly sanitized glass bottles and add the honey, being again involved with foil and kept away from light incidence. Physical-chemical tests were conducted. Regarding the physical and chemical analysis are observed differences present in acerola in nature, caused mainly by the origin of acerola and handling, with the following results: Humidity (%) - 91.69 ± 0.56; Titratable Acidity (%) - 1.10 ± 0.03; pH - 3.27 ± 0.005; Ash (%) - 0.595 ± 0.07; Soluble solids (° Brix) - 6.33 ± 0.577; Ascorbic acid (100 mg g-1) - 1021 ± 0.012. Honey analysis showed the following results: humidity (%) - 21.6% ± 0.006; HMF (mg.Kg-1) - 66.845 ± 1.788; Conductivity (μS) - 492.00 ± 2.828 and acidity (meq.Kg-1) - 41.6723 ± 0.00. The preparation of liqueur with a blend of acerola fresh and honey presented an economical alternative to the use of fruit.A elevada perecibilidade da acerola e o pequeno período de conservação após a colheita têm sido responsáveis por altos índices de perdas. Devido a esta característica, a acerola é, em geral, processada na forma de derivados, como polpas, sucos, néctares, geleias e sorvetes. A presente pesquisa experimental teve por objetivo desenvolver um licor, através da mistura da acerola com o mel que possam conferir uma adição nutricional. A elaboração do licor de acerola com mel foi realizado por meio da infusão de 250 mL de álcool com concentrações variadas do extrato de acerola armazenadas em frascos de vidros, sendo estes envolvidos por papel alumínio e mantido em local com pouca incidência de luz por 15 dias à temperatura ambiente. Decorrido o tempo este foi filtrado e transferido para garrafas de vidro devidamente higienizados e adicionado o mel, sendo novamente envolvida com papel alumínio e mantida longe da incidência a luz. Foram realizados testes de análises físico-químicas. Com relação às análises físico-químicas observam-se diferenças presentes na acerola in natura, ocasionadas principalmente pela a origem da acerola e ao manuseio, apresentando os seguintes resultados: Umidade (%)- 91,69 ± 0,56; Acidez Titulável (%) - 1,10 ± 0,03; pH - 3,27 ± 0,005; Cinzas (%) - 0,595 ± 0,07; Sólidos Solúveis (°Brix) - 6,33 ± 0,577; Ácido Ascórbico (mg 100 g-1) - 1021 ± 0,012. Análises do mel apresentaram os seguintes resultados: Umidade (%) - 21,6% ± 0,006; HMF (mg.Kg-1) - 66,845 ± 1,788; Condutividade (µS) - 492,00 ± 2,828 e Acidez (meq.Kg-1) - 41,6723 ± 0,00. A elaboração de licor com a mistura da acerola in natura e o mel apresentou uma alternativa econômica para o aproveitamento de frutas.São Cristóvão, SEporFarmáciaEnsino de farmáciaAcerolaLicorLicor de acerolaMelVitamina CElaboração de um licor a base de acerola (Malpighia emarginata) com melinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisUniversidade Federal de SergipeDFA - Departamento de Farmácia – São Cristóvão - Presencialreponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/6863/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALMarcos Barreto Sousa.pdfMarcos Barreto Sousa.pdfapplication/pdf547205https://ri.ufs.br/jspui/bitstream/riufs/6863/2/Marcos%20Barreto%20Sousa.pdfd90af8cc86c7db23f33dbecb8cc490b6MD52TEXTMarcos Barreto Sousa.pdf.txtMarcos Barreto Sousa.pdf.txtExtracted texttext/plain52576https://ri.ufs.br/jspui/bitstream/riufs/6863/3/Marcos%20Barreto%20Sousa.pdf.txtbe1ad1659b5a87e5ad1c4c60bf5424afMD53THUMBNAILMarcos Barreto Sousa.pdf.jpgMarcos Barreto Sousa.pdf.jpgGenerated Thumbnailimage/jpeg1239https://ri.ufs.br/jspui/bitstream/riufs/6863/4/Marcos%20Barreto%20Sousa.pdf.jpg5b9b40a3729a03398b87c1163b06f2deMD54riufs/68632017-11-06 11:26:23.756oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2017-11-06T14:26:23Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Elaboração de um licor a base de acerola (Malpighia emarginata) com mel |
title |
Elaboração de um licor a base de acerola (Malpighia emarginata) com mel |
spellingShingle |
Elaboração de um licor a base de acerola (Malpighia emarginata) com mel Sousa, Marcos Barreto Farmácia Ensino de farmácia Acerola Licor Licor de acerola Mel Vitamina C |
title_short |
Elaboração de um licor a base de acerola (Malpighia emarginata) com mel |
title_full |
Elaboração de um licor a base de acerola (Malpighia emarginata) com mel |
title_fullStr |
Elaboração de um licor a base de acerola (Malpighia emarginata) com mel |
title_full_unstemmed |
Elaboração de um licor a base de acerola (Malpighia emarginata) com mel |
title_sort |
Elaboração de um licor a base de acerola (Malpighia emarginata) com mel |
author |
Sousa, Marcos Barreto |
author_facet |
Sousa, Marcos Barreto |
author_role |
author |
dc.contributor.author.fl_str_mv |
Sousa, Marcos Barreto |
dc.contributor.advisor1.fl_str_mv |
Faraoni, Aurélia Santos |
contributor_str_mv |
Faraoni, Aurélia Santos |
dc.subject.por.fl_str_mv |
Farmácia Ensino de farmácia Acerola Licor Licor de acerola Mel Vitamina C |
topic |
Farmácia Ensino de farmácia Acerola Licor Licor de acerola Mel Vitamina C |
description |
The high perishability of acerola and the small retention period after the harvest has been responsible for high rates of loss. Due to this characteristic, the acerola is, in general, processed in the form of derivatives, such as pulp, juices, nectars, fruit jellies and ice cream. This experimental study aimed to develop a liquor by mixing the acerola with honey that may confer a nutritional addition. The preparation of acerola liquor with honey was carried out by the infusion of 250 ml of ethanol with various concentrations of acerola extract stored in bottles of glass, which are surrounded by aluminum foil and kept in a room with low light incidence for 15 days at room temperature. After the time this was filtered and transferred to properly sanitized glass bottles and add the honey, being again involved with foil and kept away from light incidence. Physical-chemical tests were conducted. Regarding the physical and chemical analysis are observed differences present in acerola in nature, caused mainly by the origin of acerola and handling, with the following results: Humidity (%) - 91.69 ± 0.56; Titratable Acidity (%) - 1.10 ± 0.03; pH - 3.27 ± 0.005; Ash (%) - 0.595 ± 0.07; Soluble solids (° Brix) - 6.33 ± 0.577; Ascorbic acid (100 mg g-1) - 1021 ± 0.012. Honey analysis showed the following results: humidity (%) - 21.6% ± 0.006; HMF (mg.Kg-1) - 66.845 ± 1.788; Conductivity (μS) - 492.00 ± 2.828 and acidity (meq.Kg-1) - 41.6723 ± 0.00. The preparation of liqueur with a blend of acerola fresh and honey presented an economical alternative to the use of fruit. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015-08-27 |
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2017-11-06T14:26:23Z |
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2017-11-06T14:26:23Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/bachelorThesis |
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bachelorThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
SOUSA, Marcos Barreto. Elaboração de um licor a base de acerola (Malpighia emarginata) com mel. 2015. 1 CD-ROM Monografia (Bacharelado em Farmácia) - Departamento de Farmácia, Centro de Ciências Biológicas e da Saúde, Universidade Federal de Sergipe, São Cristóvão, SE, 2015. |
dc.identifier.uri.fl_str_mv |
https://ri.ufs.br/handle/riufs/6863 |
identifier_str_mv |
SOUSA, Marcos Barreto. Elaboração de um licor a base de acerola (Malpighia emarginata) com mel. 2015. 1 CD-ROM Monografia (Bacharelado em Farmácia) - Departamento de Farmácia, Centro de Ciências Biológicas e da Saúde, Universidade Federal de Sergipe, São Cristóvão, SE, 2015. |
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https://ri.ufs.br/handle/riufs/6863 |
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Universidade Federal de Sergipe |
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DFA - Departamento de Farmácia – São Cristóvão - Presencial |
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