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Quím. Nova vol.31 no.5 São Paulo 2008

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http://dx.doi.org/10.1590/S0100-40422008000500039

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Determinação simultânea dos ácidos orgânicos tartárico, málico, ascórbico e cítrico em polpas de acerola, açaí e caju e avaliação da estabilidade em sucos de caju

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Simulataneous determination of tartaric, malic, ascorbic and citric acids in acerola, açai and cashew pulps, and stability evaluation in cashew juices

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Rodrigo Scherer; Ana Cecília Poloni Rybka; Helena Teixeira Godoy *
Departamento de Ciência de Alimentos, Faculdade de Engenharia de
Alimentos, Universidade Estadual de Campinas, CP 6121, 13083-970
Campinas - SP, Brasil

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ABSTRACT
The aim of the present study was determining the main organic acids in pulp and juices, as well as evaluating their stability, after opening the package, by liquid chromatography in a C18 column with isocratic elution and UV detection. In açaí pulp tartaric, malic and citric acids were found. Cashew samples presented all of the organic acids evaluated, besides high concentrations of ascorbic and malic acids. Acerola pulp had the highest ascorbic acid concentration. A small decrease in organic acid content during storage was observed. Malic and citric acids seem to be more stable than tartaric and ascorbic acids.
Keywords: HPLC; juice; vitamin C.

INTRODUÇÃO
As bebidas não alcoólicas têm largo consumo no mundo inteiro. Em todos os países, os levantamentos estatísticos revelam números crescentes de consumo, tanto per capita quanto global. Esses valores são mais expressivos quando se referem a bebidas obtidas de