Padrões de identidade e qualidade de fermentados acéticos comerciais de frutas e vegetais
Carregando...
Data
2010-05
Título da Revista
ISSN da Revista
Título de Volume
Editor
Resumo
This work aimed to identify the patterns of identity and quality of vinegars and quantify the presence of total phenolics compounds in fruit
and vegetable vinegars, Vinegars made from sugar cane, sugar cane and corn, kiwi, orange, orange and honey, apple, rice, mango, passion
fruit, corn, tangerine, tangerine and corn, red wine, and white wine were analyzed in triplicates. Analyses of dry extract, density, volatile
acidity, pH, ashes, alcoholic content, reducing sugars, and total polyphenols were performed. The results were submitted to ANOVA followed
by the Tukey’s test at 5% significance. There was a statistical correlation between the dry extract and density. All samples presented values of
0% of alcohol. The presence of honey in the vinegar formulation made from orange and honey (43.27 mg EAG.100 mL –1 ) contributed to the
increase of total polyphenols content by 50% in relation to the vinegar made from orange (28.83 mg EAG.100 mL –1 ). The orange and honey
vinegar presented total polyphenols content (43.27 mg EAG.100 mL –1 ) higher than that of the red wine vinegar (31.86 mg EAG.100 mL –1 ),
the orange vinegar, and the tangerine vinegar (34.36 mg EAG.100 mL –1 ). It can be concluded that there were differences among the samples
and the analyzed parameters, and that the vinegars made from orange and honey, orange, and tangerine presented higher total polyphenols
contents than those of the red wine vinegar.
Descrição
Palavras-chave
Fermentado acético, Antioxidantes, Polifenóis totais, Fermented acetic, Total polyphenols, Antioxidants
Citação
MARQUES, Fabíola Pedrosa Peixoto et al. Padrões de identidade e qualidade de fermentados acéticos comerciais de frutas e vegetais. Food Science and Technology, Campinas, v. 30, supl. 1, p. 119-126, maio 2010.