NDLI: Influência Do Escurecimento Enzimático No Perfil Iônico De Sucos De Maçãs

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Influência Do Escurecimento Enzimático No Perfil Iônico De Sucos De Maçãs

Content Provider	Semantic Scholar
Author	Teixeira, Sérgio Henrique Tolentino, Marina Caldeira Demiate, Ivo Mottin Wosiacki, Gilvan Nogueira, Alessandro
Copyright Year	2007
Abstract	No suco de maca processado no Brasil os teores de calcio e magnesio tem apresentado valores abaixo dos padroes de qualidade internacionais, comprometendo a sua autenticidade e comercializacao. A avaliacao dos teores de minerais durante o processamento, na presenca e na ausencia de agentes antioxidantes, foi conduzida de maneira a evidenciar a influencia do escurecimento enzimatico na sua extracao. A distribuicao das cinzas na fruta foi semelhante no mesocarpo ( 19,58 g kg -1) e no endocarpo ( 22,73 g kg -1), e inferior no epicarpo ( 16,45 g kg -1). Os teores de cinzas nos sucos de maca, com ou sem antioxidante, apresentaram diferencas significativas, tendo o suco protegido contra oxidacao apresentado os teores mais elevados (media de 15 %). Nos sucos das cultivares Golden delicious e Fuji foram observados aumentos nos teores de calcio (de 50 e 76 %, respectivamente) e no da cultivar Gala nao houve alteracao, assim como tambem nao foi observado qualquer efeito da reacao de escurecimento nos teores de magnesio nas tres cultivares. Os teores de minerais no suco sem oxidacao foram proximos do limite maximo estabelecido pela International Federation of Fruit Juice Producers ( 3,5 g kg -1) e acima dos valores da literatura internacional. Palavras-chave: minerais, oxidacao enzimatica, qualidade.
File Format	PDF HTM / HTML
DOI	10.5212/publicatio.v13i02.887
Volume Number	13
Alternate Webpage(s)	http://www.revistas2.uepg.br/index.php/exatas/article/viewFile/887/769
Alternate Webpage(s)	https://doi.org/10.5212/publicatio.v13i02.887
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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