Teor de vitamina c nos sucos comerciais e in natura
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| Glavni autor: | |
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| Datum izdanja: | 2023 |
| Daljnji autori: | , , , |
| Format: | Conference object |
| Jezik: | por |
| Izvor: | Repositório Comum do Brasil - Deposita |
| Download full: | https://deposita.ibict.br/handle/deposita/774 |
Sažetak: | Fruit juices are consumed and appreciated all over the world, not only for their flavor, but also because they are natural sources of nutrients. They also contain significant amounts of carbohydrates, carotenoids, minerals and important vitamins such as ascorbic acid. The objective of this work is to raise awareness in the Xapuri community about the vitamin C content present in natural and industrialized juices. The methodology consists of a bibliographic research carried out in indexed databases such as Google Scholar and Scielo. The criteria for selecting articles were those that deal with the vitamin C content in commercial juices, and the keywords used were: “vitamin C, Chemistry and Health”. Whole and unsweetened juices have a variation between 37 to 48 and 11 to 33 mg.100g. The vitamin C content decreases with the storage period. In this case, it is worth noting that industrialized juices are stored for a long time on supermarket shelves. The dose of vitamin C in the body is about 100 mg per day. From the comparison of the vitamin C content in natural juices and in industrialized juices, studies indicate that industrialized juices generally have a high vitamin C content. However, it is recommended to consume drinks with a lower sugar concentration, giving preference to natural juices, where the vitamin C has not been degraded. |