Stability of ascorbic acid and anthocyanin on camu-camu (Myrciaria dubia McVaugh) nectar

Detalhes bibliográficos
Autor(a) principal: Maeda, Roberto Nobuyuki
Data de Publicação: 2007
Outros Autores: Pantoja, Lílian Araújo, Yuyama, Lucia Kiyoko Ozaki, Chaar, José Merched
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional do INPA
Texto Completo: https://repositorio.inpa.gov.br/handle/1/16355
Resumo: Camu-camu is a fruit with a remarkable nutritional potential due to its high ascorbic acid content. Hence, the aim of the present study is to evaluate the stability of ascorbic acid and pigments present in camu-camu nectar stored under different light and temperature conditions. Fruits were depulped and assessed as to their physico-chemical characteristics. Nectar obtained from the pulp was placed in plastic bottles and stored at room temperature and refrigerated, with and without light, and were assessed for 120 days as to stability of the ascorbic acid and anthocyanins. The ascorbic acid content in nectar stored under light did not differ statistically from that protected from it. It was found that this vitamin in nectar stored for 120 days at a chilled temperature presented good stability. Concerning the anthocyanins, room temperature contributed negatively bringing about a more accelerated degradation, yet, exposure to light had no effect. According to trial conditions used in the present study, it was concluded that the light factor had little influence on the ascorbic acid and anthocyanins in the camu-camu nectar and that the temperature of storing it in the open shows it had a negative factor on the stability of these pigments.
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spelling Maeda, Roberto NobuyukiPantoja, Lílian AraújoYuyama, Lucia Kiyoko OzakiChaar, José Merched2020-06-03T21:27:34Z2020-06-03T21:27:34Z2007https://repositorio.inpa.gov.br/handle/1/1635510.1590/S0101-20612007000200018Camu-camu is a fruit with a remarkable nutritional potential due to its high ascorbic acid content. Hence, the aim of the present study is to evaluate the stability of ascorbic acid and pigments present in camu-camu nectar stored under different light and temperature conditions. Fruits were depulped and assessed as to their physico-chemical characteristics. Nectar obtained from the pulp was placed in plastic bottles and stored at room temperature and refrigerated, with and without light, and were assessed for 120 days as to stability of the ascorbic acid and anthocyanins. The ascorbic acid content in nectar stored under light did not differ statistically from that protected from it. It was found that this vitamin in nectar stored for 120 days at a chilled temperature presented good stability. Concerning the anthocyanins, room temperature contributed negatively bringing about a more accelerated degradation, yet, exposure to light had no effect. According to trial conditions used in the present study, it was concluded that the light factor had little influence on the ascorbic acid and anthocyanins in the camu-camu nectar and that the temperature of storing it in the open shows it had a negative factor on the stability of these pigments.Volume 27, Número 2, Pags. 313-316Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessMyrciaria DubiaStability of ascorbic acid and anthocyanin on camu-camu (Myrciaria dubia McVaugh) nectarEstabilidade de ácido ascórbico e antocianinas em néctar de camu-camu (Myrciaria dubia (H. B. K.) McVaugh)info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleCiência e Tecnologia de Alimentosporreponame:Repositório Institucional do INPAinstname:Instituto Nacional de Pesquisas da Amazônia (INPA)instacron:INPAORIGINALartigo-inpa.pdfartigo-inpa.pdfapplication/pdf120033https://repositorio.inpa.gov.br/bitstream/1/16355/1/artigo-inpa.pdf3674f2abf77e8e726dec26621983da57MD511/163552020-07-14 11:36:44.005oai:repositorio:1/16355Repositório de PublicaçõesPUBhttps://repositorio.inpa.gov.br/oai/requestopendoar:2020-07-14T15:36:44Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA)false
dc.title.en.fl_str_mv Stability of ascorbic acid and anthocyanin on camu-camu (Myrciaria dubia McVaugh) nectar
dc.title.alternative.pt_BR.fl_str_mv Estabilidade de ácido ascórbico e antocianinas em néctar de camu-camu (Myrciaria dubia (H. B. K.) McVaugh)
title Stability of ascorbic acid and anthocyanin on camu-camu (Myrciaria dubia McVaugh) nectar
spellingShingle Stability of ascorbic acid and anthocyanin on camu-camu (Myrciaria dubia McVaugh) nectar
Maeda, Roberto Nobuyuki
Myrciaria Dubia
title_short Stability of ascorbic acid and anthocyanin on camu-camu (Myrciaria dubia McVaugh) nectar
title_full Stability of ascorbic acid and anthocyanin on camu-camu (Myrciaria dubia McVaugh) nectar
title_fullStr Stability of ascorbic acid and anthocyanin on camu-camu (Myrciaria dubia McVaugh) nectar
title_full_unstemmed Stability of ascorbic acid and anthocyanin on camu-camu (Myrciaria dubia McVaugh) nectar
title_sort Stability of ascorbic acid and anthocyanin on camu-camu (Myrciaria dubia McVaugh) nectar
author Maeda, Roberto Nobuyuki
author_facet Maeda, Roberto Nobuyuki
Pantoja, Lílian Araújo
Yuyama, Lucia Kiyoko Ozaki
Chaar, José Merched
author_role author
author2 Pantoja, Lílian Araújo
Yuyama, Lucia Kiyoko Ozaki
Chaar, José Merched
author2_role author
author
author
dc.contributor.author.fl_str_mv Maeda, Roberto Nobuyuki
Pantoja, Lílian Araújo
Yuyama, Lucia Kiyoko Ozaki
Chaar, José Merched
dc.subject.eng.fl_str_mv Myrciaria Dubia
topic Myrciaria Dubia
description Camu-camu is a fruit with a remarkable nutritional potential due to its high ascorbic acid content. Hence, the aim of the present study is to evaluate the stability of ascorbic acid and pigments present in camu-camu nectar stored under different light and temperature conditions. Fruits were depulped and assessed as to their physico-chemical characteristics. Nectar obtained from the pulp was placed in plastic bottles and stored at room temperature and refrigerated, with and without light, and were assessed for 120 days as to stability of the ascorbic acid and anthocyanins. The ascorbic acid content in nectar stored under light did not differ statistically from that protected from it. It was found that this vitamin in nectar stored for 120 days at a chilled temperature presented good stability. Concerning the anthocyanins, room temperature contributed negatively bringing about a more accelerated degradation, yet, exposure to light had no effect. According to trial conditions used in the present study, it was concluded that the light factor had little influence on the ascorbic acid and anthocyanins in the camu-camu nectar and that the temperature of storing it in the open shows it had a negative factor on the stability of these pigments.
publishDate 2007
dc.date.issued.fl_str_mv 2007
dc.date.accessioned.fl_str_mv 2020-06-03T21:27:34Z
dc.date.available.fl_str_mv 2020-06-03T21:27:34Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://repositorio.inpa.gov.br/handle/1/16355
dc.identifier.doi.none.fl_str_mv 10.1590/S0101-20612007000200018
url https://repositorio.inpa.gov.br/handle/1/16355
identifier_str_mv 10.1590/S0101-20612007000200018
dc.language.iso.fl_str_mv por
language por
dc.relation.ispartof.pt_BR.fl_str_mv Volume 27, Número 2, Pags. 313-316
dc.rights.driver.fl_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivs 3.0 Brazil
http://creativecommons.org/licenses/by-nc-nd/3.0/br/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:Repositório Institucional do INPA
instname:Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron:INPA
instname_str Instituto Nacional de Pesquisas da Amazônia (INPA)
instacron_str INPA
institution INPA
reponame_str Repositório Institucional do INPA
collection Repositório Institucional do INPA
bitstream.url.fl_str_mv https://repositorio.inpa.gov.br/bitstream/1/16355/1/artigo-inpa.pdf
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repository.name.fl_str_mv Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA)
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