ASCORBIC ACID STABILITY OF FROZEN ACEROLA JUICE (Malpighia glabra l. – synonym M. punicifolia l.) DURING THE STORAGE

Authors

  • RITA MARIA CORTE-ELEUTÉRIO Escola Superior de Agricultura Luiz de Queiros
  • JOCELEM MASTRODI SALGADO Escola Superior de Agricultura Luiz de Queiros

DOI:

https://doi.org/10.5380/cep.v15i2.14043

Keywords:

SUCO DE ACEROLA, ÁCIDO ASCÓRBICO, ESTABILIDADE, Malpighia glabra L., M. punicifolia L. ACEROLA JUICE, ASCORBIC ACID STABILITY.

Abstract

The objective of this paper was the evaluation of ascorbic acid stability in frozen acerola ((Malpighia glabra L. - sinônimo M. punicifolia L.) juice obtained from ripe and unripe fruits during different periods of storage. Ascorbic acid content determination was performed in fresh juice and after one, three, six and nine months of storage under frozen conditions. Ascorbic acid retention in the ripe fruit frozen juice at -18ºC, after nine months, was 83.72% and 91.22% for unripe fruits. These results denote high stability of ascorbic acid in acerola frozen juice under the applied conditions.

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How to Cite

CORTE-ELEUTÉRIO, R. M., & SALGADO, J. M. (1997). ASCORBIC ACID STABILITY OF FROZEN ACEROLA JUICE (Malpighia glabra l. – synonym M. punicifolia l.) DURING THE STORAGE. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 15(2). https://doi.org/10.5380/cep.v15i2.14043

Issue

Vol. 15 No. 2 (1997)

Section

Artigos

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