Academic Journal
Effect of processing and storage time on the vitamin C and lycopene contents of nectar of pink guava (Psidium guajava L.)
| Τίτλος: | Effect of processing and storage time on the vitamin C and lycopene contents of nectar of pink guava (Psidium guajava L.) |
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| Συγγραφείς: | Ordóñez-Santos, Luís E, Vázquez-Riascos, Andrea |
| Πηγή: | Archivos Latinoamericanos de Nutrición, Vol 60, Iss 3, Pp 280-284 Archivos Latinoamericanos de Nutrición, Volume: 60, Issue: 3, Pages: 280-284, Published: SEP 2010 |
| Στοιχεία εκδότη: | Sociedad Latinoamericana de Nutricion, 2025. |
| Έτος έκδοσης: | 2025 |
| Θεματικοί όροι: | Psidium, Time Factors, Plant Nectar, pH, ph, Nutrition. Foods and food supply, QH301-705.5, Food Handling, fruta tropical, 04 agricultural and veterinary sciences, Ascorbic Acid, sólidos solubles, titratable acidity, Carotenoids, 0404 agricultural biotechnology, Lycopene, Food Preservation, tropical fruit, TX341-641, soluble solids, Biology (General), 0405 other agricultural sciences, Nutritive Value, acidez titulable |
| Περιγραφή: | In this study, the effect of processing and storage time on the vitamin C and lycopene contents was evaluated. Guavas were washed, cut in quarters, blanched, pulped and the pulp pasteurized. The pulp was used for the production of nectar: guava pulp, sugar and water were mixed in 5:3:12 proportions, and the mixture was pasteurized, poured while hot into 125 mL glass jars, and cooled rapidly to 25°C. The production of nectar from fresh guava reduced vitamin C, lycopene and titratable acidity, by contrast soluble solid and pH increased significant. Vitamin C content from 168.9 to 62.3 mg/(100 g fresh weight), and lycopene content from 3.55 to 1.35 mg/(100 g fresh weight) (p < 0.001 in both cases. After 240 days at 10.0 ± 2°C, no further statistically significant change in lycopene and soluble solid content was observed (p > 0.05). Storage time did affect vitamin C, pH, and titratable acidity content, vitamin C content fell by 89.3% to 6.67 mg/(100 g fresh weight) (p < 0.001). Based on this study, guava nectar storage at 10 ° C retained 46% of the content of vitamin C for 120 days. |
| Τύπος εγγράφου: | Article |
| Περιγραφή αρχείου: | text/html |
| ISSN: | 2309-5806 0004-0622 |
| DOI: | 10.37527/2010.60.3.010 |
| Σύνδεσμος πρόσβασης: | https://pubmed.ncbi.nlm.nih.gov/21612147 https://doaj.org/article/e4cf947697ff4aaa8ab9f34987b7cc9c http://www.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222010000300010&lng=en&tlng=en |
| Αριθμός Καταχώρησης: | edsair.doi.dedup.....7814d2a0379da162617f8081131cb95c |
| Βάση Δεδομένων: | OpenAIRE |
| ISSN: | 23095806 00040622 |
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| DOI: | 10.37527/2010.60.3.010 |