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Ascorbic acid and pectin in different sizes and parts of citric fruits Ciênc. Tecnol. Aliment.
Ywassaki,Larissa Akemi; Canniatti-Brazaca,Solange Guidolin.
Citric fruits - in natura, as frozen pulp or even as juice - are one of the most important Brazilian exportation products. They are a source of ascorbic acid - a potent antioxidant, and pectin, which is used in the food industry and is an important dietary fiber. This project aims to quantify ascorbic acid and pectin contents in citric fruits, commercial oranges and tangerines, comparing them in sizes and varieties. Ascorbic acid amount was measured in juice comparing sizes, varieties and storage conditions, using a tritimetric method with 2.6-dichlorobenzenoindophenol indicator. Total and soluble pectin in each part of the fruits (peel, albedo, pulp and juice) were quantified using the polygalacturonic acid as a standard. Differences were found between...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Orange; Tangerine; Pectin; Ascorbic acid; Composition; Size.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200007
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