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Chemical evaluation of pulp and residue pulp of organic blackberry, cv. Tupy.

The objective of this study was to evaluate the pulp and the residue pulp of blackberry (Rubus spp), cultivar Tupy, produced in organic system. The concentrations of phenolic compounds, anthocyanins, total soluble solids (TSS), titratable acidity (TTA), TSS/TTA and vitamin C were analysed. The resul...

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Principais autores: Kwiatkowski, Angela, França, Gislaine, Oliveira, Dalany Menezes, Rosa, Cássia Inez Lourenzi Franco, Clemente, Edmar
Formato: Artigo
Idioma: Português
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2010
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/3316
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spelling peri-article-33162015-11-17T19:14:33Z Chemical evaluation of pulp and residue pulp of organic blackberry, cv. Tupy. Kwiatkowski, Angela França, Gislaine Oliveira, Dalany Menezes Rosa, Cássia Inez Lourenzi Franco Clemente, Edmar Rubus spp; Organic system; Composition The objective of this study was to evaluate the pulp and the residue pulp of blackberry (Rubus spp), cultivar Tupy, produced in organic system. The concentrations of phenolic compounds, anthocyanins, total soluble solids (TSS), titratable acidity (TTA), TSS/TTA and vitamin C were analysed. The results of phenolic compounds and anthocyanins ranged from 41.94 to 91.23 and from 103.00 to 150.32 mg/100 g, respectively. For both samples SST resulted in 8.60, 8.00 and 7.85 °Brix fruit, pulp and residue pulp respectively. ATT ranged from 0.286 to 0.315 g/citric acid L, and for whole fruit and pulp residue, respectively. The content of vitamin C was lower for the residue pulp analysis. The values of TSS and TTA did not differ significantly by Tukey test (p> 0.05). From these results we can make the inference that the residue pulp of blackberry cv. Tupy, produced in an organic system, has the amount of anthocyanins and compounds that can be used by the industry as a source for food enrichment. DOI: http://dx.doi.org/10.14685/rebrapa.v1i1.9  Universidade Tecnológica Federal do Paraná (UTFPR) 2010-05-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3316 10.14685/rebrapa.v1i1.9 Brazilian Journal of Food Research; v. 1, n. 1 (2010); p. 43-45 Brazilian Journal of Food Research; v. 1, n. 1 (2010); p. 43-45 2448-3184 10.14685/rebrapa.v1i1 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3316/2245
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Português
format Artigo
author Kwiatkowski, Angela
França, Gislaine
Oliveira, Dalany Menezes
Rosa, Cássia Inez Lourenzi Franco
Clemente, Edmar
spellingShingle Kwiatkowski, Angela
França, Gislaine
Oliveira, Dalany Menezes
Rosa, Cássia Inez Lourenzi Franco
Clemente, Edmar
Chemical evaluation of pulp and residue pulp of organic blackberry, cv. Tupy.
author_sort Kwiatkowski, Angela
title Chemical evaluation of pulp and residue pulp of organic blackberry, cv. Tupy.
title_short Chemical evaluation of pulp and residue pulp of organic blackberry, cv. Tupy.
title_full Chemical evaluation of pulp and residue pulp of organic blackberry, cv. Tupy.
title_fullStr Chemical evaluation of pulp and residue pulp of organic blackberry, cv. Tupy.
title_full_unstemmed Chemical evaluation of pulp and residue pulp of organic blackberry, cv. Tupy.
title_sort chemical evaluation of pulp and residue pulp of organic blackberry, cv. tupy.
description The objective of this study was to evaluate the pulp and the residue pulp of blackberry (Rubus spp), cultivar Tupy, produced in organic system. The concentrations of phenolic compounds, anthocyanins, total soluble solids (TSS), titratable acidity (TTA), TSS/TTA and vitamin C were analysed. The results of phenolic compounds and anthocyanins ranged from 41.94 to 91.23 and from 103.00 to 150.32 mg/100 g, respectively. For both samples SST resulted in 8.60, 8.00 and 7.85 °Brix fruit, pulp and residue pulp respectively. ATT ranged from 0.286 to 0.315 g/citric acid L, and for whole fruit and pulp residue, respectively. The content of vitamin C was lower for the residue pulp analysis. The values of TSS and TTA did not differ significantly by Tukey test (p> 0.05). From these results we can make the inference that the residue pulp of blackberry cv. Tupy, produced in an organic system, has the amount of anthocyanins and compounds that can be used by the industry as a source for food enrichment. DOI: http://dx.doi.org/10.14685/rebrapa.v1i1.9 
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2010
url http://periodicos.utfpr.edu.br/rebrapa/article/view/3316
_version_ 1805294513962352640
score 10,814766

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