Quality assessment of commercial fruit products
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
| Texto Completo: | https://www.gvaa.com.br/revista/index.php/RVADS/article/view/6944 |
Resumo: | The processing of fresh fruits into derived products provides conservation and consumption outside the harvest period, however, it is important that these products reach the consumer market, attending to and guaranteeing their physical-chemical and functional quality. Thus, the objective of this work was to evaluate physicochemical characteristics and quantification of bioactive compounds in commercial samples of guava and banana sweets, and acerola and guava pulps. The products purchased were represented by four commercial brands, coming from the local markets of Pombal and Patos in Paraíba. Determinations of soluble solids, titratable acidity, pH, ratio, water content, fixed mineral residue, ascorbic acid, chlorophyll, carotenoids, flavonoids, anthocyanins and total extractable polyphenols were carried out. For ash content, sample A of guava jam stood out among the others, indicating a greater amount of inorganic residue. Samples A, B and C of guava jam and sample D of banana jam had the highest content of compounds phenolic. The sweet banana sample C showed the highest content of soluble solids. Acerola pulp sample D obtained the best result for ascorbic acid and phenolic compounds. For pH, only samples B, C and D of guava pulp are within the limits allowed by Brazilian legislation. |
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Quality assessment of commercial fruit productsCalidad de productos frutales comercialesQualidade de produtos comerciais à base de frutasDoce em massapolpacompostos bioativosSweet pastrypulpqualityPastelería dulcepulpa compuestosbioactivosThe processing of fresh fruits into derived products provides conservation and consumption outside the harvest period, however, it is important that these products reach the consumer market, attending to and guaranteeing their physical-chemical and functional quality. Thus, the objective of this work was to evaluate physicochemical characteristics and quantification of bioactive compounds in commercial samples of guava and banana sweets, and acerola and guava pulps. The products purchased were represented by four commercial brands, coming from the local markets of Pombal and Patos in Paraíba. Determinations of soluble solids, titratable acidity, pH, ratio, water content, fixed mineral residue, ascorbic acid, chlorophyll, carotenoids, flavonoids, anthocyanins and total extractable polyphenols were carried out. For ash content, sample A of guava jam stood out among the others, indicating a greater amount of inorganic residue. Samples A, B and C of guava jam and sample D of banana jam had the highest content of compounds phenolic. The sweet banana sample C showed the highest content of soluble solids. Acerola pulp sample D obtained the best result for ascorbic acid and phenolic compounds. For pH, only samples B, C and D of guava pulp are within the limits allowed by Brazilian legislation.El procesamiento de frutas frescas en productos derivados proporciona conservación y consumo fuera del período de cosecha, sin embargo, es importante que estos productos lleguen al mercado de consumo, atendiendo y garantizando su calidad físico-química y funcional. Por lo tanto, el objetivo de este trabajo fue evaluar las características fisicoquímicas y la cuantificación de compuestos bioactivos en muestras comerciales de dulces de guayaba y plátano, y pulpas de acerola y guayaba. Los productos comprados estuvieron representados por cuatro marcas comerciales, provenientes de los mercados locales de Pombal y Patos en Paraíba. Se realizaron determinaciones de sólidos solubles, acidez titulable, pH, proporción, contenido de agua, residuo mineral fijo, ácido ascórbico, clorofila, carotenoides, flavonoides, antocianinas y polifenoles extraíbles totales. Para el contenido de cenizas, la muestra A de mermelada de guayaba se destacó entre las otras, lo que indica una mayor cantidad de residuos inorgánicos.Las muestras A, B y C de mermelada de guayaba y la muestra D de mermelada de plátano tuvieron el mayor contenido de compuestos fenólico La muestra de plátano dulce C mostró el mayor contenido de sólidos solubles. La muestra de pulpa de acerola D obtuvo el mejor resultado para el ácido ascórbico y los compuestos fenólicos. Para el pH, solo las muestras B, C y D de pulpa de guayaba están dentro de los límites permitidos por la legislación brasileña.O processamento de frutos in natura em produtos derivados proporcionam a conservação e o consumo fora do período de safra, no entanto, é importante que estes produtos cheguem ao mercado consumidor atendendo e garantindo a sua qualidade físico-química e funcional. Desta forma, o objetivo deste trabalho foi avaliar características físico-químicas e quantificação de compostos bioativos em amostras comerciais de doces em massa de goiaba e banana, polpas de acerola e goiaba. Os produtos adquiridos foram representados por quatro marcas comerciais, provenientes dos mercados locais de Pombal e Patos na Paraíba. Foram realizadas as determinações de sólidos solúveis, acidez titulável, pH, ratio, teor de água, resíduo mineral fixo, ácido ascórbico, clorofila, carotenoides, flavonoides, antocianinas e polifenóis extraíveis totais. Para o teor de cinzas, a amostra A de doce de goiaba se destacou entre as demais, indicando maior quantidade de resíduo inorgânico.As amostras A, B e C de doce de goiaba e amostra D de doce de banana apresentaram os maiores teores de compostos fenólicos. A amostra C doce de banana apresentou o teor mais elevado de sólidos solúveis. A amostra D de polpa de acerola obteve o melhor resultado para ácido ascórbico e compostos fenólicos. Para o pH, somente as amostras B, C e D de polpa de goiaba encontram-se dentro do permitido pela legislação brasileira.Editora Verde2020-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlapplication/pdfhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/694410.18378/rvads.v15i2.6944Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 15 No. 2 (2020); 146 - 152Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 15 Núm. 2 (2020); 146 - 152Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 15 n. 2 (2020); 146 - 1521981-8203reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavelinstname:Grupo Verde de Agroecologia e Abelhas (GVAA)instacron:GVAAporhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/6944/7497https://www.gvaa.com.br/revista/index.php/RVADS/article/view/6944/7791Copyright (c) 2020 Diego Gadelha Souza et al.info:eu-repo/semantics/openAccessSouza, Diego GadelhaGomes, Jaqueline de SousaSilva, Amanda Kelly daSantana Neto, Deocleciano Cassiano deMartins, Flávia de BritoSantos, Adriana Ferreira dos2021-06-12T14:09:09Zoai:ojs.gvaa.com.br:article/6944Revistahttps://www.gvaa.com.br/revista/index.php/RVADS/PUBhttps://www.gvaa.com.br/revista/index.php/RVADS/oairvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br1981-82031981-8203opendoar:2024-03-06T12:59:37.606127Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA)false |
| dc.title.none.fl_str_mv |
Quality assessment of commercial fruit products Calidad de productos frutales comerciales Qualidade de produtos comerciais à base de frutas |
| title |
Quality assessment of commercial fruit products |
| spellingShingle |
Quality assessment of commercial fruit products Souza, Diego Gadelha Doce em massa polpa compostos bioativos Sweet pastry pulp quality Pastelería dulce pulpa compuestos bioactivos |
| title_short |
Quality assessment of commercial fruit products |
| title_full |
Quality assessment of commercial fruit products |
| title_fullStr |
Quality assessment of commercial fruit products |
| title_full_unstemmed |
Quality assessment of commercial fruit products |
| title_sort |
Quality assessment of commercial fruit products |
| author |
Souza, Diego Gadelha |
| author_facet |
Souza, Diego Gadelha Gomes, Jaqueline de Sousa Silva, Amanda Kelly da Santana Neto, Deocleciano Cassiano de Martins, Flávia de Brito Santos, Adriana Ferreira dos |
| author_role |
author |
| author2 |
Gomes, Jaqueline de Sousa Silva, Amanda Kelly da Santana Neto, Deocleciano Cassiano de Martins, Flávia de Brito Santos, Adriana Ferreira dos |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Souza, Diego Gadelha Gomes, Jaqueline de Sousa Silva, Amanda Kelly da Santana Neto, Deocleciano Cassiano de Martins, Flávia de Brito Santos, Adriana Ferreira dos |
| dc.subject.por.fl_str_mv |
Doce em massa polpa compostos bioativos Sweet pastry pulp quality Pastelería dulce pulpa compuestos bioactivos |
| topic |
Doce em massa polpa compostos bioativos Sweet pastry pulp quality Pastelería dulce pulpa compuestos bioactivos |
| description |
The processing of fresh fruits into derived products provides conservation and consumption outside the harvest period, however, it is important that these products reach the consumer market, attending to and guaranteeing their physical-chemical and functional quality. Thus, the objective of this work was to evaluate physicochemical characteristics and quantification of bioactive compounds in commercial samples of guava and banana sweets, and acerola and guava pulps. The products purchased were represented by four commercial brands, coming from the local markets of Pombal and Patos in Paraíba. Determinations of soluble solids, titratable acidity, pH, ratio, water content, fixed mineral residue, ascorbic acid, chlorophyll, carotenoids, flavonoids, anthocyanins and total extractable polyphenols were carried out. For ash content, sample A of guava jam stood out among the others, indicating a greater amount of inorganic residue. Samples A, B and C of guava jam and sample D of banana jam had the highest content of compounds phenolic. The sweet banana sample C showed the highest content of soluble solids. Acerola pulp sample D obtained the best result for ascorbic acid and phenolic compounds. For pH, only samples B, C and D of guava pulp are within the limits allowed by Brazilian legislation. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-04-01 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://www.gvaa.com.br/revista/index.php/RVADS/article/view/6944 10.18378/rvads.v15i2.6944 |
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https://www.gvaa.com.br/revista/index.php/RVADS/article/view/6944 |
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10.18378/rvads.v15i2.6944 |
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por |
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por |
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https://www.gvaa.com.br/revista/index.php/RVADS/article/view/6944/7497 https://www.gvaa.com.br/revista/index.php/RVADS/article/view/6944/7791 |
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Copyright (c) 2020 Diego Gadelha Souza et al. info:eu-repo/semantics/openAccess |
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Copyright (c) 2020 Diego Gadelha Souza et al. |
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openAccess |
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text/html application/pdf |
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Editora Verde |
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Editora Verde |
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Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 15 No. 2 (2020); 146 - 152 Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 15 Núm. 2 (2020); 146 - 152 Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 15 n. 2 (2020); 146 - 152 1981-8203 reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavel instname:Grupo Verde de Agroecologia e Abelhas (GVAA) instacron:GVAA |
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GVAA |
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Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
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Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
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Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA) |
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rvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br |
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