Concentration of ascorbic acid in juices of several Brazilian fruit and its relationship with cost and daily allowances of vitamin C

Detalhes bibliográficos
Autor(a) principal: Roncada, Maria José
Data de Publicação: 1977
Outros Autores: Wilson, Donald, Suguimoto, Lumi
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Saúde Pública
Texto Completo: https://www.revistas.usp.br/rsp/article/view/22820
Resumo: Ascorbic acid content was studied in several commercial fruit juices and in the juice of Brazilian fresh fruit of the same species used in commercial preparations, excepting those unavailable on the market at the time of the study. Tillmans' method was employed in the assessment of ascorbic acid. Results were presented in average figures. Among processed juices, whole cashew juice and concentrated orange and tangerine juices presented the highest concentration of ascorbic acid. The mean values for fresh fruit juice were higher than processed juices (excepting the concentrated ones). The quantity of ascorbic acid contained in a glass (mg per 250 ml) of each of the juices was calculated as well as the cost of a glass of juice. These data were also related to daily allowances of ascorbic acid and respective cost. Daily allowances may be met more cheaply using processed cashew and fresh orange juices than using the others.
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spelling Concentration of ascorbic acid in juices of several Brazilian fruit and its relationship with cost and daily allowances of vitamin C Concentração de ácido ascórbico em sucos de diversas frutas brasileiras e sua relação com preço e necessidades diárias recomendadas de vitamina C Ácido ascórbicoSucos industrializadosFrutas brasileirasSucos naturais de frutasAscorbic acidProcessed fruit juicesBrazilian fruitsFresh fruit juices Ascorbic acid content was studied in several commercial fruit juices and in the juice of Brazilian fresh fruit of the same species used in commercial preparations, excepting those unavailable on the market at the time of the study. Tillmans' method was employed in the assessment of ascorbic acid. Results were presented in average figures. Among processed juices, whole cashew juice and concentrated orange and tangerine juices presented the highest concentration of ascorbic acid. The mean values for fresh fruit juice were higher than processed juices (excepting the concentrated ones). The quantity of ascorbic acid contained in a glass (mg per 250 ml) of each of the juices was calculated as well as the cost of a glass of juice. These data were also related to daily allowances of ascorbic acid and respective cost. Daily allowances may be met more cheaply using processed cashew and fresh orange juices than using the others. Foram analisados sucos industrializados de diversas frutas brasileiras, assim como frutas naturais das espécies utilizadas na fabricação dos sucos processados, adquiridos na Capital do Estado de São Paulo, para se determinar sua concentração em ácido ascórbico. O método utilizado na dosagem do ácido ascórbico foi o de Tillmans. Os resultados foram expressos em valores médios. Dentre os sucos industrializados analisados, os sucos integrais de caju e os concentrados de laranja e tangerina, foram os que apresentaram maior teor de ácido ascórbico. Os valores médios para sucos de frutas frescas foram mais elevados que para os industrializados (exceção dos concentrados) . Calculou-se também a quantidade de ácido ascórbico (em mg) contida em um copo (250 ml) de refresco ou de suco natural, bem como seu custo. Esses dados foram também relacionados com as necessidades diárias recomendadas, as quais poderão ser preenchidas de maneira menos dispendiosa pelas diluições necessárias de suco de caju processado ou por suco fresco de laranja. Universidade de São Paulo. Faculdade de Saúde Pública1977-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/rsp/article/view/2282010.1590/S0034-89101977000100004Revista de Saúde Pública; Vol. 11 No. 1 (1977); 39-46 Revista de Saúde Pública; Vol. 11 Núm. 1 (1977); 39-46 Revista de Saúde Pública; v. 11 n. 1 (1977); 39-46 1518-87870034-8910reponame:Revista de Saúde Públicainstname:Universidade de São Paulo (USP)instacron:USPporhttps://www.revistas.usp.br/rsp/article/view/22820/24844Copyright (c) 2017 Revista de Saúde Públicainfo:eu-repo/semantics/openAccessRoncada, Maria JoséWilson, DonaldSuguimoto, Lumi2012-05-28T13:58:42Zoai:revistas.usp.br:article/22820Revistahttps://www.revistas.usp.br/rsp/indexONGhttps://www.revistas.usp.br/rsp/oairevsp@org.usp.br||revsp1@usp.br1518-87870034-8910opendoar:2012-05-28T13:58:42Revista de Saúde Pública - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Concentration of ascorbic acid in juices of several Brazilian fruit and its relationship with cost and daily allowances of vitamin C
Concentração de ácido ascórbico em sucos de diversas frutas brasileiras e sua relação com preço e necessidades diárias recomendadas de vitamina C
title Concentration of ascorbic acid in juices of several Brazilian fruit and its relationship with cost and daily allowances of vitamin C
spellingShingle Concentration of ascorbic acid in juices of several Brazilian fruit and its relationship with cost and daily allowances of vitamin C
Roncada, Maria José
Ácido ascórbico
Sucos industrializados
Frutas brasileiras
Sucos naturais de frutas
Ascorbic acid
Processed fruit juices
Brazilian fruits
Fresh fruit juices
title_short Concentration of ascorbic acid in juices of several Brazilian fruit and its relationship with cost and daily allowances of vitamin C
title_full Concentration of ascorbic acid in juices of several Brazilian fruit and its relationship with cost and daily allowances of vitamin C
title_fullStr Concentration of ascorbic acid in juices of several Brazilian fruit and its relationship with cost and daily allowances of vitamin C
title_full_unstemmed Concentration of ascorbic acid in juices of several Brazilian fruit and its relationship with cost and daily allowances of vitamin C
title_sort Concentration of ascorbic acid in juices of several Brazilian fruit and its relationship with cost and daily allowances of vitamin C
author Roncada, Maria José
author_facet Roncada, Maria José
Wilson, Donald
Suguimoto, Lumi
author_role author
author2 Wilson, Donald
Suguimoto, Lumi
author2_role author
author
dc.contributor.author.fl_str_mv Roncada, Maria José
Wilson, Donald
Suguimoto, Lumi
dc.subject.por.fl_str_mv Ácido ascórbico
Sucos industrializados
Frutas brasileiras
Sucos naturais de frutas
Ascorbic acid
Processed fruit juices
Brazilian fruits
Fresh fruit juices
topic Ácido ascórbico
Sucos industrializados
Frutas brasileiras
Sucos naturais de frutas
Ascorbic acid
Processed fruit juices
Brazilian fruits
Fresh fruit juices
description Ascorbic acid content was studied in several commercial fruit juices and in the juice of Brazilian fresh fruit of the same species used in commercial preparations, excepting those unavailable on the market at the time of the study. Tillmans' method was employed in the assessment of ascorbic acid. Results were presented in average figures. Among processed juices, whole cashew juice and concentrated orange and tangerine juices presented the highest concentration of ascorbic acid. The mean values for fresh fruit juice were higher than processed juices (excepting the concentrated ones). The quantity of ascorbic acid contained in a glass (mg per 250 ml) of each of the juices was calculated as well as the cost of a glass of juice. These data were also related to daily allowances of ascorbic acid and respective cost. Daily allowances may be met more cheaply using processed cashew and fresh orange juices than using the others.
publishDate 1977
dc.date.none.fl_str_mv 1977-03-01
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://www.revistas.usp.br/rsp/article/view/22820
10.1590/S0034-89101977000100004
url https://www.revistas.usp.br/rsp/article/view/22820
identifier_str_mv 10.1590/S0034-89101977000100004
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistas.usp.br/rsp/article/view/22820/24844
dc.rights.driver.fl_str_mv Copyright (c) 2017 Revista de Saúde Pública
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2017 Revista de Saúde Pública
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade de São Paulo. Faculdade de Saúde Pública
publisher.none.fl_str_mv Universidade de São Paulo. Faculdade de Saúde Pública
dc.source.none.fl_str_mv Revista de Saúde Pública; Vol. 11 No. 1 (1977); 39-46
Revista de Saúde Pública; Vol. 11 Núm. 1 (1977); 39-46
Revista de Saúde Pública; v. 11 n. 1 (1977); 39-46
1518-8787
0034-8910
reponame:Revista de Saúde Pública
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Revista de Saúde Pública
collection Revista de Saúde Pública
repository.name.fl_str_mv Revista de Saúde Pública - Universidade de São Paulo (USP)
repository.mail.fl_str_mv revsp@org.usp.br||revsp1@usp.br
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