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DeterminaĆ§Ć£o de vitamina C em cascas de citrinos
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Abstract(s)
IntroduĆ§Ć£o: A vitamina C Ć© uma vitamina hidrossolĆŗvel, com importantes caracterĆsticas nutricionais, antioxidantes e terapĆŖuticas, encontrada nos citrinos. As cascas resultantes do processamento alimentar transformam-se geralmente em desperdĆcio, o que tem impacto ambiental. Contudo, os resĆduos resultantes dos citrinos podem ser utilizados como uma fonte de compostos funcionais.
Objetivo: O objetivo deste trabalho experimental recaiu na quantificaĆ§Ć£o da vitamina C nas cascas de trĆŖs citrinos selecionados: a laranja (Citrus sinensis), o limĆ£o (Citrus limon) e a tangerina (Citrus reticulata), tendo em vista o reaproveitamento destas cascas e a sua possĆvel aplicaĆ§Ć£o nas indĆŗstrias alimentar e farmacĆŖutica.
MĆ©todos: O mĆ©todo utilizado foi a Cromatografia LĆquida de Alta EficiĆŖncia com deteĆ§Ć£o UV. A anĆ”lise foi realizada Ć temperatura ambiente e em triplicado.
Resultados: A concentraĆ§Ć£o de vitamina C nos citrinos avaliados mostrou-se superior na tangerina (137,1mg/100g), seguida da laranja (102,0mg/100g) e, por Ćŗltimo, do limĆ£o (99,5mg/100g).
ConclusĆ£o: Ć necessĆ”rio garantir a evoluĆ§Ć£o tecnolĆ³gica da citricultura e a otimizaĆ§Ć£o da tecnologia de processamento dos alimentos, de forma a promover o reaproveitamento dos subprodutos alimentares resultantes das cascas dos citrinos.
Introduction: Vitamin C is a water soluble vitamin found in citrus fruits with important nutritional, antioxidant and therapeutic characteristics. Peels resulting from food processing generally become wasteful, which has environmental impact. However, residues resulting from citrus fruits can be used as a source of functional compounds. Aim: The objective of this experimental work was to quantify vitamin C in the peels of three selected citrus fruits: citrus (Citrus sinensis), lemon (Citrus limon) and tangerine (Citrus reticulata), in order to reuse these peels and its possible application in the food and pharmaceutical industries. Methods: The method used was High Performance Liquid Chromatography (HPLC) with UV detection. The analysis was performed at room temperature and in triplicate. Results: The concentration of vitamin C in the evaluated citrus fruits was higher in tangerine (137.1mg/100g), followed by orange (102.0mg/100g) and, finally, lemon (99.5mg/100g). Conclusion: It is necessary to ensure the technological evolution of the citrus industry and the optimization of food processing technology in order to promote the reuse of food by-products resulting from citrus peel.
Introduction: Vitamin C is a water soluble vitamin found in citrus fruits with important nutritional, antioxidant and therapeutic characteristics. Peels resulting from food processing generally become wasteful, which has environmental impact. However, residues resulting from citrus fruits can be used as a source of functional compounds. Aim: The objective of this experimental work was to quantify vitamin C in the peels of three selected citrus fruits: citrus (Citrus sinensis), lemon (Citrus limon) and tangerine (Citrus reticulata), in order to reuse these peels and its possible application in the food and pharmaceutical industries. Methods: The method used was High Performance Liquid Chromatography (HPLC) with UV detection. The analysis was performed at room temperature and in triplicate. Results: The concentration of vitamin C in the evaluated citrus fruits was higher in tangerine (137.1mg/100g), followed by orange (102.0mg/100g) and, finally, lemon (99.5mg/100g). Conclusion: It is necessary to ensure the technological evolution of the citrus industry and the optimization of food processing technology in order to promote the reuse of food by-products resulting from citrus peel.
Description
Trabalho Complementar apresentado Ć Universidade Fernando Pessoa como parte dos requisitos para obtenĆ§Ć£o do grau de licenciada em CiĆŖncias da NutriĆ§Ć£o
Keywords
Vitamina C Citrinos HPLC Subprodutos alimentares Vitamin C Citrus fruits HPLC Food by-products