Determinação de vitamina C em amostras de suco de laranja in natura e amostras comerciais de suco de laranja pasteurizado e envasado em embalagem Tetra Pak

Resumo (EN)

Introduction - The orange juice is widely consumed by the market due to its low cost of production, to its great acceptability besides its nutritional properties (Band C vitamins, potassium and fibers). In Brazil, the popularization of the manufactured orange juice was limited until a few years ago by the easy obtainment of fresh orange juice. However, since the modern life has been requiring more practicity, customers have been demonstrating increased interest in the so called "ready to consume" products as well. Whereas this study aimed to analyze the physical and chemical properties of vitamin C, its stability in the fresh orange juice as well as in industrialized orange juice packaged in Tetra Pak packaging. Material and Methods - It has been accomplished the following analysis: pH, acidity titration, soluble solids and determination of vitamin C. Results - The samples of juice in natura and of pasteurized juice have shown, in their analysis, the following results: pH: 3,89 and 3,52, SST: 8° Brix and 13° Brix, ATT: 1,20 and 0,86, SST/ATT: 6,66 and 15,11 and vitamin C: 30,66 e 32,36 mg/100 ml, respectively. Conclusions - The quantity of ascorbic acid showed in both samples have presented increased limits of the mentioned vitamin in comparison to the minimal limit established by the Ministério da Agricultura e do Abastecimento; thus, the pasteurized and bottled in Tetra Pak packages orange juice complies with the minimal parameters of quality required by the Normative Instruction n°1 of January 07, 2000 of the "Ministério da Agricultura e do Abastecimento”.