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      Effect of processing and storage time on the vitamin C and lycopene contents of nectar of pink guava (Psidium guajava L.) Translated title: Efecto del procesamiento y tiempo de almacenamiento en el contenido de vitamina C y licopeno en néctar de guayaba rosada (Psidium guajava L.)


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          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.

          Translated abstract

          En este estudio, el efecto del procesamiento y el tiempo de almacenamiento en el contenido de vitamina C y licopeno fueron evaluados. Las guayabas fueron lavadas, cortadas en cuartos, escaldadas, despulpadas y la pulpa pasteurizada. La pulpa se utilizó en la producción del néctar: pulpa de guayaba, azúcar y agua se mezclaron en la proporción de 5:3:12, y la mezcla se pasteurizo, vertido en caliente en frascos de vidrio 125 ml, y se enfrío rápidamente a 25°C. La producción de néctar de guayaba fresca reduce la vitamina C, licopeno y la acidez titulable, en contraste los sólidos solubles y el pH se incrementan significativamente. El contenido de vitamina C de 168,9 a 62,3 mg/100 g de peso fresco, y el contenido de licopeno de 3,55 a 1,35 mg/100 de peso fresco (p < 0,001 en ambos casos). Después de 240 días a 10,0 ± 2ºC no se observó cambios estadísticamente significativos en el contenido del licopeno (p > 0,05). El tiempo de almacenamiento afectó el contenido de vitamina C, el pH y acidez titulable, el contenido de vitamina C se redujo en un 89,3% a 6,67 mg/100 g de peso fresco (p < 0,001). En base a este estudio, el almacenamiento de néctar de guayaba a 10°C, conserva el 46% del contenido de vitamina C durante 120 días.

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          Most cited references34

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          Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition

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            Antioxidant properties of some commonly consumed and underutilized tropical legumes

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              Latin American food sources of carotenoids.

              Latin America has a wide variety of carotenogenic foods, notable for the diversity and high levels of carotenoids. A part of this natural wealth has been analyzed. Carrot, red palm oil and some cultivars of squash and pumpkin are sources of both beta-carotene and alpha-carotene. beta-carotene is the principal carotenoid of the palm fruits burití, tucumã and bocaiuva, other fruits such as loquat, marolo and West Indian cherry, and sweet potato. Buriti also has high amounts of alpha-carotene and gamma-carotene. beta-Cryptoxanthin is the major carotenoid in caja, nectarine, orange-fleshed papaya, orange, peach, tangerine and the tree tomato. Lycopene predominates in tomato, red-fleshed papaya, guava, pitanga and watermelon. Pitanga also has substantial amounts of beta-cryptoxanthin, gamma-carotene and rubixanthin. Zeaxanthin, principal carotenoid of corn, is also predominant only in piquí. delta-Carotene is the main carotenoid of the peach palm and zeta-carotene of passion fruit. Lutein and beta-carotene, in high concentrations, are encountered in the numerous leafy vegetables of the region, as well as in other green vegetables and in some varieties of squash and pumpkin. Violaxanthin is the principal carotenoid of mango and mamey and is also found in appreciable amounts in green vegetables. Quantitative, in some cases also qualitative, differences exist among cultivars of the same food. Generally, carotenoids are in greater concentrations in the peel than in the pulp, increase considerably during ripening and are in higher levels in foods produced in hot places. Other Latin America indigenous carotenogenic foods must be investigated before they are supplanted by introduced crops, which are often poorer sources of carotenoids.

                Author and article information

                Role: ND
                Role: ND
                Archivos Latinoamericanos de Nutrición
                Sociedad Latinoamericana de Nutrición (Caracas )
                September 2010
                : 60
                : 3
                : 280-284



                SciELO Venezuela

                Self URI (journal page): http://www.scielo.org.ve/scielo.php?script=sci_serial&pid=0004-0622&lng=en
                NUTRITION & DIETETICS

                Nutrition & Dietetics
                pH,titratable acidity,soluble solids,tropical fruit,acidez titulable,sólidos solubles,fruta tropical


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