Avaliação e quantificação da vitamina C no blend de abacaxi com acerola

Abstract

The Brazilian legislation defines as juice mixed juice obtained by mixingtwo or more fruits and edible parts of two or more vegetables, or theirjuices. This mixing occurs in order to increase the levels of vitamins orfunctional characteristics, as well as taste appeal. The acerola juice can beused to enrich juices deficient in vitamin C such as pineapple, obtainingsatisfactory results. The aim of this study was to add acerola juice, the levels of 10 and 20% in pineapple juice in order to produce a blend with high content of vitamin C. We evaluated the stability of vitamin C and other compounds during 45 days storage at two different temperatures (8°C - 18°C). We performed analysis of pH, titratable acidity, ascorbic acid, total soluble solids (°Brix). The acidity was more varied mix with 20%acerola stored in the freezer and was less varied mix with 10% acerolastored in the refrigerator. For analysis of vitamin C, the mix that had morevariation, but at the same time retaining the highest content of vitamin Cwere stored in the freezer. It is concluded that there was a significant increase over the level of vitamin C in relation to the original pineapple juice mix with 10 and 20% of acerola, about twentyfive times and thirtyseven times, respectively. When compared to orange juice,commonly cited as a source of vitamin C standard (average levels in the range 40 to 70 mg/100 g of juice), the mix's had a much higher, even after45 days of storage. The acerola mix with more stored in the freezer shelf life presented higher compared to the other's mix.