Quality control of vinegars marketed in Manaus

Detalhes bibliográficos
Autor(a) principal: Souza, Nistefanny Santana de
Data de Publicação: 2021
Outros Autores: Pereira, Layla Talissa Tundis, Souza, Gabriel Oliveira de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/23054
Resumo: Vinegar is characterized as a dilute solution based on acetic acid, established by two processes: alcoholic fermentation, when sugar is changed to ethanol; and fermentative oxidation, converting alcohol into acetic acid. Thus, throughout history, it has been used as a condiment and food preservative, in addition to being constituted by nutritional and bioregulatory properties identified as fundamental complements in food. Vinegar can manifest positive physiological effects related to blood pressure regulation, blood glucose control, aid in digestion and appetite stimulation. The aim of the study was to evaluate the quality of samples of vinegars sold in Manaus. Five samples of vinegars of different brands identified as samples A, B, C, D, E, found in commercial establishments in the city of Manaus-AM, from September to October 2021, were randomly selected. The acetic acid content in vinegars was quantified following methodology adapted from Baccan, 2001. The acetic acid content quantified in vinegars ranged from 3.08% to 4.57%. Samples C, D and E presented acidity values ​​below the established standard, the others presented acidity values ​​in accordance with what is recommended by the legislation in force.
id UNIFEI_c345a182a0480fa5c6b9663ce42dd789
oai_identifier_str oai:ojs.pkp.sfu.ca:article/23054
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Quality control of vinegars marketed in ManausControl de calidad de los vinagres comercializados en ManausControle de qualidade de vinagres comercializados em ManausAcetic acidPhenolic compositionQuality controlFermentationVinegar.Ácido acéticoComposição fenólicaControle de qualidadeFermentaçãoVinagre.Ácido acéticoComposición fenólicaControl de calidadFermentaciónVinagre.Vinegar is characterized as a dilute solution based on acetic acid, established by two processes: alcoholic fermentation, when sugar is changed to ethanol; and fermentative oxidation, converting alcohol into acetic acid. Thus, throughout history, it has been used as a condiment and food preservative, in addition to being constituted by nutritional and bioregulatory properties identified as fundamental complements in food. Vinegar can manifest positive physiological effects related to blood pressure regulation, blood glucose control, aid in digestion and appetite stimulation. The aim of the study was to evaluate the quality of samples of vinegars sold in Manaus. Five samples of vinegars of different brands identified as samples A, B, C, D, E, found in commercial establishments in the city of Manaus-AM, from September to October 2021, were randomly selected. The acetic acid content in vinegars was quantified following methodology adapted from Baccan, 2001. The acetic acid content quantified in vinegars ranged from 3.08% to 4.57%. Samples C, D and E presented acidity values ​​below the established standard, the others presented acidity values ​​in accordance with what is recommended by the legislation in force.El vinagre se caracteriza por ser una solución diluida a base de ácido acético, que se establece mediante dos procesos: fermentación alcohólica, cuando el azúcar se transforma en etanol; y oxidación fermentativa, que convierte el alcohol en ácido acético. Así, a lo largo de la historia, se ha utilizado como condimento y conservante de alimentos, además de estar constituido por propiedades nutricionales y biorreguladoras identificadas como complementos fundamentales en los alimentos. El vinagre puede manifestar efectos fisiológicos positivos relacionados con la regulación de la presión arterial, el control de la glucosa en sangre, la ayuda en la digestión y la estimulación del apetito. El objetivo del estudio fue evaluar la calidad de las muestras de vinagres vendidos en Manaus. Se seleccionaron aleatoriamente cinco muestras de vinagres de diferentes marcas identificadas como muestras A, B, C, D, E, encontradas en establecimientos comerciales de la ciudad de Manaus-AM, de septiembre a octubre de 2021. Se cuantificó el contenido de ácido acético en los vinagres siguiendo la metodología adaptada de Baccan, 2001. El contenido de ácido acético cuantificado en vinagres osciló entre 3,08% y 4,57%. Las muestras C, D y E presentaron valores de acidez por debajo del estándar establecido, las demás presentaron valores de acidez de acuerdo con lo recomendado por la legislación vigente.O vinagre caracteriza-se como uma solução diluída a base de ácido acético, estabelecida por dois processos: a fermentação alcoólica, quando o açúcar é modificado para etanol; e a oxidação fermentativa, convertendo o álcool em ácido acético. Com isso, ao longo da história, ele vem sendo usado como condimento e conservante de alimentos, além de ser constituído por propriedades nutritivas e biorregulatórias apontadas como complementos fundamentais na alimentação. O vinagre pode manifestar efeitos positivos fisiológicos relacionado com a regulação pressão arterial, controle da glicose sanguínea,  auxílio na digestão e estimulação do apetite. O objetivo do estudo foi avaliar a qualidade de amostras de vinagres comercializados em Manaus.  Foram selecionadas aleatoriamente 5 amostras de vinagres de diferentes marcas identificadas como amostras A, B, C, D, E, encontradas em estabelecimentos comerciais da cidade de Manaus-AM, no período de setembro a outubro de 2021. O teor de ácido acético nos vinagres foi quantificado seguindo metodologia adaptada de Baccan, 2001. O teor do ácido acético quantificado nos vinagres variou de 3,08% a 4,57%.  As amostras C, D e E apresentaram valores de acidez abaixo do padrão estabelecido, os demais apresentaram valores de acidez de acordo com o que preconiza a legislaçãoa legislação vigente.Research, Society and Development2021-11-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2305410.33448/rsd-v10i15.23054Research, Society and Development; Vol. 10 No. 15; e146101523054Research, Society and Development; Vol. 10 Núm. 15; e146101523054Research, Society and Development; v. 10 n. 15; e1461015230542525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/23054/19963Copyright (c) 2021 Nistefanny Santana de Souza; Layla Talissa Tundis Pereira; Gabriel Oliveira de Souzahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSouza, Nistefanny Santana dePereira, Layla Talissa Tundis Souza, Gabriel Oliveira de 2021-12-06T10:13:53Zoai:ojs.pkp.sfu.ca:article/23054Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:02.595910Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Quality control of vinegars marketed in Manaus
Control de calidad de los vinagres comercializados en Manaus
Controle de qualidade de vinagres comercializados em Manaus
title Quality control of vinegars marketed in Manaus
spellingShingle Quality control of vinegars marketed in Manaus
Souza, Nistefanny Santana de
Acetic acid
Phenolic composition
Quality control
Fermentation
Vinegar.
Ácido acético
Composição fenólica
Controle de qualidade
Fermentação
Vinagre.
Ácido acético
Composición fenólica
Control de calidad
Fermentación
Vinagre.
title_short Quality control of vinegars marketed in Manaus
title_full Quality control of vinegars marketed in Manaus
title_fullStr Quality control of vinegars marketed in Manaus
title_full_unstemmed Quality control of vinegars marketed in Manaus
title_sort Quality control of vinegars marketed in Manaus
author Souza, Nistefanny Santana de
author_facet Souza, Nistefanny Santana de
Pereira, Layla Talissa Tundis
Souza, Gabriel Oliveira de
author_role author
author2 Pereira, Layla Talissa Tundis
Souza, Gabriel Oliveira de
author2_role author
author
dc.contributor.author.fl_str_mv Souza, Nistefanny Santana de
Pereira, Layla Talissa Tundis
Souza, Gabriel Oliveira de
dc.subject.por.fl_str_mv Acetic acid
Phenolic composition
Quality control
Fermentation
Vinegar.
Ácido acético
Composição fenólica
Controle de qualidade
Fermentação
Vinagre.
Ácido acético
Composición fenólica
Control de calidad
Fermentación
Vinagre.
topic Acetic acid
Phenolic composition
Quality control
Fermentation
Vinegar.
Ácido acético
Composição fenólica
Controle de qualidade
Fermentação
Vinagre.
Ácido acético
Composición fenólica
Control de calidad
Fermentación
Vinagre.
description Vinegar is characterized as a dilute solution based on acetic acid, established by two processes: alcoholic fermentation, when sugar is changed to ethanol; and fermentative oxidation, converting alcohol into acetic acid. Thus, throughout history, it has been used as a condiment and food preservative, in addition to being constituted by nutritional and bioregulatory properties identified as fundamental complements in food. Vinegar can manifest positive physiological effects related to blood pressure regulation, blood glucose control, aid in digestion and appetite stimulation. The aim of the study was to evaluate the quality of samples of vinegars sold in Manaus. Five samples of vinegars of different brands identified as samples A, B, C, D, E, found in commercial establishments in the city of Manaus-AM, from September to October 2021, were randomly selected. The acetic acid content in vinegars was quantified following methodology adapted from Baccan, 2001. The acetic acid content quantified in vinegars ranged from 3.08% to 4.57%. Samples C, D and E presented acidity values ​​below the established standard, the others presented acidity values ​​in accordance with what is recommended by the legislation in force.
publishDate 2021
dc.date.none.fl_str_mv 2021-11-15
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23054
10.33448/rsd-v10i15.23054
url https://rsdjournal.org/index.php/rsd/article/view/23054
identifier_str_mv 10.33448/rsd-v10i15.23054
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/23054/19963
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 15; e146101523054
Research, Society and Development; Vol. 10 Núm. 15; e146101523054
Research, Society and Development; v. 10 n. 15; e146101523054
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052809677373440

Registros relacionados