Karla Silva Ferreira

L-ascorbic acid, β-carotene and lycopene content in papaya fruits (Carica papaya) with or without physiological skin freckles

The Skin Freckles is a papaya skin disorder that depreciates de fruit appearance and hampers its commercialization, although not lowering its nutritive value. Being the papaya a good source of ascorbic acid, β-carotene and licopene this research aimed at determining L-ascorbic acid, β-carotene and licopene content in papaya fruits, from Formosa and Solo group varieties, with and without apparent physiological skin disease (skin freckles). Fruits were harvested in the Southeast Region of Brazil. L-ascorbic acid content was determined by titration technique. β-carotene and licopene contents were determined by high performance liquid chromatography technique (HPLC). L-ascorbic acid content in papaya fruits ranged from (59.9 ± 3.4) mg 100 g-1 to (112.4 ± 12.6) mg 100 g-1 in fresh papaya pulp. β-carotene content ranged from (0.19 ± 0.07) mg 100 g-1 to (0.56 ± 0.09) mg 100 g-1 and that of licopene ranged from (1.44 ± 0.28) mg 100 g-1 to (3.39 ± 0.32) mg 100 g-1 in fresh papaya pulp. L-ascorbic acid contents of papaya fruits with skin disease averaged 7.0 mg 100 g-1 to 10.0 mg 100 g-1 higher than those of papaya fruits without skin freckles (P < 0.05).

Teores de compostos orgânicos em cachaças produzidas na região norte fluminense - Rio de Janeiro

This work aimed to quantify some organic compounds in cachacas (sugar cane spirit). The ethyl alcohol was quantified by densimetry, after distillation. The acetic acid, methyl alcohol, n-propyl alcohol, n-butyl alcohol, isobutyl alcohol, isoamyl alcohol (mixture of 2-methyl-butyl and 3-methyl-butyl), ethyl acetate and acetaldehyde were determined by gas chromatography; and the furfural, 5-hydroxy-methylfurfural and acrolein by high efficiency liquid chromatography. From the 30 samples analyzed, 63.3% showed non-conformity with national legislation regarding at least one of the analyzed components.

Caracteristicas físicas e químicas de goiabas 'Cortibel 1' e 'Cortibel 4' armazenadas em condições ambientais

The selection of guava trees genotypes whose fruits show longer shelf life is strategic so that distant markets can be reached. The objective of this work was to evaluate the effect of the duration time of storage on some physical and chemical characteristics of Cortibel 1 (red pulp) and Cortibel 4 (white pulp) selected in Espirito Santo State, Brazil. The experiment was driven under environmental conditions (temperature of 24.1 °C ± 1.0 oC and relative humidity of 74.1%± 4.3%). Experimental design was completely randomized, with five replications, in a factorial arrangement of 2 x 6, in order to evaluate two cultivars in six post-harvest intervals (2nd, 4th, 6th, 8th, 12th, and 16th day). The samples comprised four fruits chosen at random. The following characteristics were evaluated: color of the peel, firmness of the pulp, weight loss, pH, and humidity, dry matter, titratable acidity, pectin, cellulose and lignin, hemi-cellulose, total carotenoids, soluble solids, glucose, fructose, and sucrose contents. Complete yellowing of fruits started 12 days after harvest in both cultivar, and the fruits were intact until the 16th day after harvest. Cortibel 1 showed higher carotenoid and lower sugar contents than Cortibel 4.

Minerais em melados e em caldos de cana

Sugar cane is an easily adaptable crop to diverse climate conditions, and it is used in the manufacturing of many different products. Among those products is the syrup, which is popularly known to be good sources of iron. In this work, we aimed to measure the concentration of some minerals in commercial sugar cane syrup brands and syrup prepared in the laboratory using stainless steel equipment. A total of 20 samples were analyzed, 10 of commercial brands and ten prepared in the laboratory. The samples were prepared by wet-air oxidation of organic matter and the contents of Ca, Mg, Cu, Mn, Zn, and Fe were determined by atomic absorption. Na and K were determined by photometry and P by colorimetry. It was found that the mean concentration of Fe, P, Na, and Mn were higher in the commercial products than in that prepared in the laboratory using stainless steel equipment. On the other hand, it was found that the calcium content was higher in the laboratory made syrup, which is in agreement with the Ca content found for the sugarcane juice. There was no significant difference in the concentration of the other tested minerals.