Determinação de vitamina C em suco de frutas in natura e industrializados por cromatografia líquida e titulação iodométrica
The Vitamin C is an essential for the human being, having an important role in the dairy supplementation because it owns properties that help in the immunologic resistance. This study searches to evaluate the quality of the products and how much the vitamin C is degraded into in natura juices by two...
| Autor principal: | Fabrício, Dayane Silva |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12336 |
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| Resumo: |
The Vitamin C is an essential for the human being, having an important role in the dairy supplementation because it owns properties that help in the immunologic resistance. This study searches to evaluate the quality of the products and how much the vitamin C is degraded into in natura juices by two distinctive methods of analyzes the Liquid Chromatography (LC) and the Titration by Iodometry analyzing the best economic method, as well as the most efficient method to determine the vitamin C in the analyzed samples. For this, there were three flavors selected: orange, lemon and tangerine, considering them the most consumed nowadays. Among these flavors we analyzed the in natura, the industrialized and the powder juices, all the juices were maintained under refrigeration in an amber bottle during 21 days, being analyzed in the day of the preparation of the samples, in the first day after the opening and every three days until complete the 21 days. The percentage of Vitamin C decline was compared between the first and the last day of analyzes, we got better results under the chromatography analyzes, due to the sensibility of the technic, that enables reach more exact values for the Vitamin C concentration. The juice that obtained better results among all the analyzed was the orange in natura, where it was possible to find the value of 447 mg L-1 by the method of titration and 398 mg L-1 in the liquid chromatography in the first day of preparation of the samples. In the last day of analyse it was the value of 368 mg L-1 by the method of titration and 233 mg L-1 in the liquid chromatography. The degradation of Vitamin C is different in each one of the flavors of the juice, but remains significantly during the days in the most juices analyzed. Therefore, the juices can be consumed during some days without a great loss in Vitamin C. |
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