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Title: Stability of ascorbic acid and anthocyanin on camu-camu (Myrciaria dubia McVaugh) nectar
Other Titles: Estabilidade de ácido ascórbico e antocianinas em néctar de camu-camu (Myrciaria dubia (H. B. K.) McVaugh)
Authors: Maeda, Roberto Nobuyuki
Pantoja, Lílian Araújo
Yuyama, Lucia Kiyoko Ozaki
Chaar, José Merched
Keywords: Myrciaria Dubia
Issue Date: 2007
metadata.dc.publisher.journal: Ciência e Tecnologia de Alimentos
metadata.dc.relation.ispartof: Volume 27, Número 2, Pags. 313-316
Abstract: Camu-camu is a fruit with a remarkable nutritional potential due to its high ascorbic acid content. Hence, the aim of the present study is to evaluate the stability of ascorbic acid and pigments present in camu-camu nectar stored under different light and temperature conditions. Fruits were depulped and assessed as to their physico-chemical characteristics. Nectar obtained from the pulp was placed in plastic bottles and stored at room temperature and refrigerated, with and without light, and were assessed for 120 days as to stability of the ascorbic acid and anthocyanins. The ascorbic acid content in nectar stored under light did not differ statistically from that protected from it. It was found that this vitamin in nectar stored for 120 days at a chilled temperature presented good stability. Concerning the anthocyanins, room temperature contributed negatively bringing about a more accelerated degradation, yet, exposure to light had no effect. According to trial conditions used in the present study, it was concluded that the light factor had little influence on the ascorbic acid and anthocyanins in the camu-camu nectar and that the temperature of storing it in the open shows it had a negative factor on the stability of these pigments.
metadata.dc.identifier.doi: 10.1590/S0101-20612007000200018
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