Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti

Detalhes bibliográficos
Autor(a) principal: Rangel,Carolina Netto
Data de Publicação: 2011
Outros Autores: Carvalho,Lucia Maria Jaeger de, Fonseca,Renata Borchetta Fernandes, Soares,Antonio Gomes, Jesus,Edgar Oliveira de
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=S0101-20612011000400014
Resumo: Acid lime can be used as fresh fruit or as juice to increase the flavor of drinks. Therefore, it is necessary to analyze organic acid lime nutritional composition in order to evaluate if there are important differences among those conventionally produced. No significant differences in total titrable acidity, pH, ascorbic acid, sucrose, calcium, and zinc were found between the acid lime juice from organic biodynamic crops and conventional crops. However, the organic biodynamic fruits presented higher peel percentage than the conventional ones leading to lower juice yield. On the other hand, fructose, glucose, total soluble solids contents, potassium, manganese, iron, and copper were higher in the conventional samples. These results indicated few nutritional differences between organic and conventional acid lime juices in some constituents. Nevertheless, fruit juice from biodynamic crops could be a good choice since it is free from pesticides and other agents that cause problems to human health maintaining the levels similar to those of important nutritional compounds.
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spelling Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahitiphysical and chemical compositionfruit juiceorganic cropsCitrus latifoliaAcid lime can be used as fresh fruit or as juice to increase the flavor of drinks. Therefore, it is necessary to analyze organic acid lime nutritional composition in order to evaluate if there are important differences among those conventionally produced. No significant differences in total titrable acidity, pH, ascorbic acid, sucrose, calcium, and zinc were found between the acid lime juice from organic biodynamic crops and conventional crops. However, the organic biodynamic fruits presented higher peel percentage than the conventional ones leading to lower juice yield. On the other hand, fructose, glucose, total soluble solids contents, potassium, manganese, iron, and copper were higher in the conventional samples. These results indicated few nutritional differences between organic and conventional acid lime juices in some constituents. Nevertheless, fruit juice from biodynamic crops could be a good choice since it is free from pesticides and other agents that cause problems to human health maintaining the levels similar to those of important nutritional compounds.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400014Food Science and Technology v.31 n.4 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000400014info:eu-repo/semantics/openAccessRangel,Carolina NettoCarvalho,Lucia Maria Jaeger deFonseca,Renata Borchetta FernandesSoares,Antonio GomesJesus,Edgar Oliveira deeng2012-02-06T00:00:00Zoai:scielo:S0101-20612011000400014Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-02-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti
title Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti
spellingShingle Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti
Rangel,Carolina Netto
physical and chemical composition
fruit juice
organic crops
Citrus latifolia
title_short Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti
title_full Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti
title_fullStr Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti
title_full_unstemmed Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti
title_sort Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti
author Rangel,Carolina Netto
author_facet Rangel,Carolina Netto
Carvalho,Lucia Maria Jaeger de
Fonseca,Renata Borchetta Fernandes
Soares,Antonio Gomes
Jesus,Edgar Oliveira de
author_role author
author2 Carvalho,Lucia Maria Jaeger de
Fonseca,Renata Borchetta Fernandes
Soares,Antonio Gomes
Jesus,Edgar Oliveira de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Rangel,Carolina Netto
Carvalho,Lucia Maria Jaeger de
Fonseca,Renata Borchetta Fernandes
Soares,Antonio Gomes
Jesus,Edgar Oliveira de
dc.subject.por.fl_str_mv physical and chemical composition
fruit juice
organic crops
Citrus latifolia
topic physical and chemical composition
fruit juice
organic crops
Citrus latifolia
description Acid lime can be used as fresh fruit or as juice to increase the flavor of drinks. Therefore, it is necessary to analyze organic acid lime nutritional composition in order to evaluate if there are important differences among those conventionally produced. No significant differences in total titrable acidity, pH, ascorbic acid, sucrose, calcium, and zinc were found between the acid lime juice from organic biodynamic crops and conventional crops. However, the organic biodynamic fruits presented higher peel percentage than the conventional ones leading to lower juice yield. On the other hand, fructose, glucose, total soluble solids contents, potassium, manganese, iron, and copper were higher in the conventional samples. These results indicated few nutritional differences between organic and conventional acid lime juices in some constituents. Nevertheless, fruit juice from biodynamic crops could be a good choice since it is free from pesticides and other agents that cause problems to human health maintaining the levels similar to those of important nutritional compounds.
publishDate 2011
dc.date.none.fl_str_mv 2011-12-01
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=S0101-20612011000400014
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400014
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000400014
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.31 n.4 2011
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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