Teor de ácido ascórbico de couve-flor (Brassica oleracea var. botrytis) conservada à temperatura ambiente, em geladeira e em congelador

Gutierrez, Luiz Eduardo; Minami, Keigo; Cesar Junior, Wilson P.; Oliveira, Ida Maria V.; Silva, Ilene Ribeiro da; Fiore, Sonia Maria

doi:10.1590/S0071-12761977000100012

Resumos

Amostras de couve-flor (Brassica oleracea var. botrytis) foram armazenadas à temperatura ambiente, a 5°C (geladeira) e a - 20°C (congelador) e foram feitas as análises para ácido ascórbico. O teor de ácido ascórbico não variou durante o período de resfriamento e as amostras de couve-flor congelada mostrou uma redução de 50% durante 12 dias de armazenamento. Amostras colocadas à temperatura ambiente apresentaram um pequeno aumento até os 3 dias. Não foram observadas diferenças significativas entre os tipos de embalagens usadas (garrafa de vidro, sacos plásticos e folhas de alumínio) quanto ao teor de ácido ascórbico.

Samples of cauliflower (Brassica oleracea cv. botrytis) were stored at ambient temperature, 5°C and frozen (-20°C) and analysed for ascorbic acid content. During the freezing period the ascorbic acid content did not varied and frozen samples showed a reduction of 50% during 12 days of storage. Samples placed on ambient conditions presented a little increase until 3 days. Significative differences were not observed between 3 types packaging material (glass battle, poliethyleue bags and aluminium sheath) on ascorbic acid content.

Luiz Eduardo Gutierrez^I; Keigo Minami^II; Wilson P. Cesar Junior^III; Ida Maria V. Oliveira^IV; Ilene Ribeiro da Silva^III; Sonia Maria Fiore^III

^IDepartamento de Química da ESALQ

^IIDepartamento de Agricultura e Horticultura da ESALQ

^IIIEstagiários junto ao Departamento de Química

^IVDepartamento de Tecnologia Rural da ESALQ

RESUMO

Amostras de couve-flor (Brassica oleracea var. botrytis) foram armazenadas à temperatura ambiente, a 5°C (geladeira) e a - 20°C (congelador) e foram feitas as análises para ácido ascórbico. O teor de ácido ascórbico não variou durante o período de resfriamento e as amostras de couve-flor congelada mostrou uma redução de 50% durante 12 dias de armazenamento. Amostras colocadas à temperatura ambiente apresentaram um pequeno aumento até os 3 dias. Não foram observadas diferenças significativas entre os tipos de embalagens usadas (garrafa de vidro, sacos plásticos e folhas de alumínio) quanto ao teor de ácido ascórbico.

SUMMARY

Samples of cauliflower (Brassica oleracea cv. botrytis) were stored at ambient temperature, 5°C and frozen (-20°C) and analysed for ascorbic acid content. During the freezing period the ascorbic acid content did not varied and frozen samples showed a reduction of 50% during 12 days of storage. Samples placed on ambient conditions presented a little increase until 3 days. Significative differences were not observed between 3 types packaging material (glass battle, poliethyleue bags and aluminium sheath) on ascorbic acid content.

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LITERATURA CITADA

Entregue para publicação em 20-4-1977.

ABERG, B. a nd I. EKEDHAL. 1948. Effects of nitrogen fertilization on the ascorbic acid content of green plants. Physiol. Plantarum, 1: 290-329.
BOGGS, MM.; M.C. DIETRICH; M.D. NUTTING; R.L. OLSON; F.E. LINDQUIST; G.S. BOHART; H.J. NEUMANN and H.J. MORRIS. 1960. Time temperature tolerance of frozen foods. XXI. Frozen peas. Food Tecnology, 14: 181-185.
BURGHEIMER, R.; J.N. McGILL; A.J. NELSON and M.P. STEINBERG. 1967. Chemical changes in spinach stored in air and controlled atmosphere. Food Technology, 21: 1273-1275.
CROOK, E.M. and E.M. MORGAN. 1943. The reduction of dehydroascorbic acid in plant extracts. Biochemical J., 38: 10-15.
FONSECA, H.; J.N. NOGUEIRA e A.M.S. MARCONDES. 1969. Teor de ácido ascórbico e beta-caroteno em frutas e hortaliças brasileiras. Archivos Latinoamericanos de Nutrición, 19: 9-16.
HEWITT, E.J., S.C. AGARWALA and E.W. JONES. 1950. Effects of Mo status on the ascorbic acid content off plants in sand culture. Nature, 166: 1119-1120.
HUCKER, G.J. and A. CLARKE. 1961. Effect of alternate freezing and thawing on the ascorbic acid content of frozen vegetables. Food technology, 15:50-51.
ISHERWOOD, F.A. and L.W. MAPSON. 1962. Ascorbic acid metabolism in plants. Part. II. Biosynthesis. Ann. Rev. of Plant Physiology, 13: 329-350.
JACOBS, M.B. 1958. The chemical analysis of foods and foods products. Van Nostrand. New York. 971 p.
JOSLYN, M.A. 1949. Enzyme activity in frozen vegetable tissue. Advances in Enzymology, 9: 613-652.
JOSLYN, M.A. 1961. The freezing preservation of vegetables. Economic Botany, 15: 347-375.
MAPSON, L.W. 1958. Metabolism of ascorbic acid in plants. Part. I. Function. Ann. Rev. of Plant Physiology, 9: 119-150.
McGILL, J.N.; A.I. NELSON and M.P. STEINBERG. 1966. Effects of modified storage atmospheres on ascorbic acid content and other quality characteristics of spinach. J. Food. Sci., 31: 510-517.
McMILLAN, TJ. and E.N. THODHUNTER. 1946. Dehydroascorbic acid in cabbage. Science, 103: 196-197.
MOLDTMANN, H.G. 1939. Untersuchunger über den ascorbinsauregehalt der pflanzen in seiner abhängigkeit von inneren ünd ausseren faktoren. Planta, 30: 297-342.
ODLAND, D. and M.S. EHEART. 1975. Ascorbic acid, mineral and quality retention in frozen broccoli blanched in water, stream and ammonia-stream. J. Food Sci., 40: 1004-1007.
PAUL, P. and M. FERLEY. 1954. Palatability and ascorbic acid content of broccoli frozen under different conditions. Food Research, 19: 272-275.
PIMENTEL GOMES, F. 1970. Curso de Estatística Experimental. 4.Ş Ed. Livraria Nobel. São Paulo. 430 p.
REID, M.E. 1937. Localization of ascorbic acid in the cowpea plant at different periods of development. Amer. J. Bot., 24: 445-447.

**Teor de ácido ascórbico de couve-flor (Brassica oleracea var. botrytis) conservada à temperatura ambiente, em geladeira e em congelador**

Ascorbic acid content of cauliflower (Brassica oleracea CV. botrytis) and during conservation at ambient low temperatures

Datas de Publicação

Publicação nesta coleção
17 Maio 2012
Data do Fascículo
1977

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

[1] ABERG, B. a nd I. EKEDHAL. 1948. Effects of nitrogen fertilization on the ascorbic acid content of green plants. Physiol. Plantarum, 1: 290-329.

[2] BOGGS, MM.; M.C. DIETRICH; M.D. NUTTING; R.L. OLSON; F.E. LINDQUIST; G.S. BOHART; H.J. NEUMANN and H.J. MORRIS. 1960. Time temperature tolerance of frozen foods. XXI. Frozen peas. Food Tecnology, 14: 181-185.

[3] BURGHEIMER, R.; J.N. McGILL; A.J. NELSON and M.P. STEINBERG. 1967. Chemical changes in spinach stored in air and controlled atmosphere. Food Technology, 21: 1273-1275.

[4] CROOK, E.M. and E.M. MORGAN. 1943. The reduction of dehydroascorbic acid in plant extracts. Biochemical J., 38: 10-15.

[5] FONSECA, H.; J.N. NOGUEIRA e A.M.S. MARCONDES. 1969. Teor de ácido ascórbico e beta-caroteno em frutas e hortaliças brasileiras. Archivos Latinoamericanos de Nutrición, 19: 9-16.

[6] HEWITT, E.J., S.C. AGARWALA and E.W. JONES. 1950. Effects of Mo status on the ascorbic acid content off plants in sand culture. Nature, 166: 1119-1120.

[7] HUCKER, G.J. and A. CLARKE. 1961. Effect of alternate freezing and thawing on the ascorbic acid content of frozen vegetables. Food technology, 15:50-51.

[8] ISHERWOOD, F.A. and L.W. MAPSON. 1962. Ascorbic acid metabolism in plants. Part. II. Biosynthesis. Ann. Rev. of Plant Physiology, 13: 329-350.

[9] JACOBS, M.B. 1958. The chemical analysis of foods and foods products. Van Nostrand. New York. 971 p.

[10] JOSLYN, M.A. 1949. Enzyme activity in frozen vegetable tissue. Advances in Enzymology, 9: 613-652.

[11] JOSLYN, M.A. 1961. The freezing preservation of vegetables. Economic Botany, 15: 347-375.

[12] MAPSON, L.W. 1958. Metabolism of ascorbic acid in plants. Part. I. Function. Ann. Rev. of Plant Physiology, 9: 119-150.

[13] McGILL, J.N.; A.I. NELSON and M.P. STEINBERG. 1966. Effects of modified storage atmospheres on ascorbic acid content and other quality characteristics of spinach. J. Food. Sci., 31: 510-517.

[14] McMILLAN, TJ. and E.N. THODHUNTER. 1946. Dehydroascorbic acid in cabbage. Science, 103: 196-197.

[15] MOLDTMANN, H.G. 1939. Untersuchunger über den ascorbinsauregehalt der pflanzen in seiner abhängigkeit von inneren ünd ausseren faktoren. Planta, 30: 297-342.

[16] ODLAND, D. and M.S. EHEART. 1975. Ascorbic acid, mineral and quality retention in frozen broccoli blanched in water, stream and ammonia-stream. J. Food Sci., 40: 1004-1007.

[17] PAUL, P. and M. FERLEY. 1954. Palatability and ascorbic acid content of broccoli frozen under different conditions. Food Research, 19: 272-275.

[18] PIMENTEL GOMES, F. 1970. Curso de Estatística Experimental. 4.Ş Ed. Livraria Nobel. São Paulo. 430 p.

[19] REID, M.E. 1937. Localization of ascorbic acid in the cowpea plant at different periods of development. Amer. J. Bot., 24: 445-447.

Brasil

Brasil

Teor de ácido ascórbico de couve-flor (Brassica oleracea var. botrytis) conservada à temperatura ambiente, em geladeira e em congelador

Ascorbic acid content of cauliflower (Brassica oleracea CV. botrytis) and during conservation at ambient low temperatures

Resumos

**Teor de ácido ascórbico de couve-flor (Brassica oleracea var. botrytis) conservada à temperatura ambiente, em geladeira e em congelador**

Datas de Publicação