Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti
Autor(a) principal: | |
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Data de Publicação: | 2011 |
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=S0101-20612011000400014 |
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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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 |
_version_ |
1752126316560252928 |