Características físico-químicas, nutricinais e sensoriais de vinagres de diferentes matérias-primas
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2010-04-22
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Universidade Federal de Goiás
Resumo
The aim of the present work is to evaluate the physical-chemical, sensory and nutritional
characteristics in commercial vinegars from different raw materials. It was used 26 samples of vinegars: white agrim (VAB), red agrim (VAT), balsamic with raspberry (VBF), balsamic with passion fruit (VBMr), balsamic with honey (VBMl), balsamic with red wine (VBVt), alcohol (Val), rice (Var), sugar cane with corn (VCMi), sugar cane (VC), kiwi (VK), orange (VL), orange with honey (VLMl), apple brands 1 and 2 (VM1 and VM2), mango (VMg), passion fruit (VMr), tangerine (VTg), tangerine with corn (VTgMi), white wine (VVB), red wine (VVT), kiwi aged without wood (VEK), kiwi aged with oak (VEKCr), kiwi aged with myroxylon peruiferum (VEKCb) and kiwi aged with Brazilian sassafras (VEKSs); and 3 samples of grape products: dry red wine (VTsc), sweet red wine (VTsv) and integral grape juice (SU). The vinegars were submitted to analysis of dry extract, density, volatile acidity, pH, ashes, alcoholic content, reducing sugars, total polyphenols, condensed tannins, and relative antioxidant capacity. The products from grape were only submitted to the determination of total polyphenols and condensed tannins. It was realized a sensory analysis from the vinegars through the method of the ordering preference test. The results in triplicate were submitted to unvaried variance analysis (ANOVA) and the mean obtained to the Turkey test with 5% of error probability. To all the variables studied there was the formation of groups, which indicates the samples are heterogeneous among themselves. There was a meaningful correlation (P 0.01) between the dry extract and the density of the vinegars (0.9978). The vinegars VLMl, VL, VTgMi, VMg, Var, VK, VC, VMr, VCMi, VMi, VAT, VAB and VAl, presented volatile acidity values under the ones determined by the Brazilian legislation. In general, the balsamic vinegars studied, mainly VBF (90.60 mg EAG (100 mL) - 1) presented two times higher total polyphenols than VTsv (44.63 mg EAG (100 mL) -1) and VTsc (43.94 mg EAG (100 mL) -1). It was observed a statistics correlation (P 0.01) between the relative antioxidant capacity and the total polyphenols content (0.763), however there was not a correlation between this and the condensed tannins content. Based on the Principal Components Analysis, the vinegars made up groups: group 1 (VAl, VAB, VAT, VVB, VMi, VVT, VMg, Var, VM 1 and VM 2, VC, VCMi, VK, VL, VTgMi, VLMl, VTg); group 2 (VBF, VBMl, VBMr); and group 3 (VEK, VEKCr, VEKCb, VEKSs). It is observed that group 2 presents the highest values to the dry extract variables (396, 1 g L-1), density (1.1667 g mL-1), reducing sugars (4.47 g L-1), total polyphenols (89.50 mg EAG (100 mL) -1) and condensed tannins 13.33 mg Ecat (100 mL) -1). Group 3 presents the highest values to acidity (5.92%), pH (3.30), ashes (4.42 g L-1) and relative antioxidant capacity (85.85% DPPH scavenging method). In the sensory analysis, VBF (total score 451) and VLM1 (total score 461) did not present meaningful difference (P > 0.05) due to the following attributes color, scent, appearance and taste, being the most favorite ones, while VEKCb was the least favorite in all the attributes (total score 300). It is possible to conclude the vinegars studied were heterogeneous groups and, besides the total polyphenols content, other factors can influence the relative antioxidant capacity of the vinegars.
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MARQUES, Fabíola Pedrosa Peixoto. Características físico-químicas, nutricinais e sensoriais de vinagres de diferentes matérias-primas. 2010. 103 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2010.