Caracterização de diferentes marcas de sucos de uva comercializados em duas regiões do Brasil

Abstract

RESUMOObjetivou-se com este trabalho foi avaliar três marcas de diferentes sucos de uva integral (Vitis labrusca L.) oriundos de duas regiões do Brasil (Sudeste e Centro-Oeste). Os sucos foram avaliados quanto às seguintes análises: sólidos solúveis (°Brix), acidez titulável (AT), pH, vitamina C, açúcares redutores, totais e não-redutores. Os resultados indicaram variabilidade entre as diferentes marcas de sucos de uva, evidenciando que estas encontram-se fora dos padrões estabelecidos pela legislação brasileira em vigor. De acordo com os elevados valores de açúcares totais e não redutores, pode-se inferir que houve adição de sacarose nas três marcas dos sucos analisados.Termos para indexação: Suco de uva, vitamina C, composição. ABSTRACTThe purpose of this work was to evaluated three different marks of juice of integral grape (Vitis labrusca L.) originating from two regions of Brazil (Southeast and Center-west). The juices had been evaluated as the following analyses: soluble solids (ºBrix), titratable acidity (AT), pH, vitamin C, reducing sugars, total and no-reducing sugars. The results indicated variability among the differents marks of grape juice, showing that they find themselves out of the established patterns by the vigorating Brazilian legislation. Acording to the high values of total and non reducing sugars, it may be inferred that there was addition of sucrose in the three analyzed juice marks.

Analytical characteristics and discrimination of Brazilian commercial grape juice, nectar, and beverage

“…Considering the variables evaluated, PC1 discriminated − values within parentheses represent the correlation coefficients r between the variables and the principal components -pH (-0.994), Rb (-0.988), total polyphenols (-0.986), P (-0.974), titratable acidity (-0.957), ashes (-0.954), color intensity (-0.933), density (-0.932), total sugars (-0.932), tartaric acid (-0.930), OD at 620 nm (-0.926 Whole and sweetened juices were analytically similar because in general they were characterized by higher (PEREIRA et al, 2008); j) the characterization of 20 grape juices according to their mineral and heavy metal contents (ASSIS et al, 2008); and k) characterization of grape juices made in two Brazilian viticultural regions (SANTANA et al, 2008).…”

Evaluation of physicochemical parameters of grape juices produced in the Serra Gaúcha

“…Gurak et al [22] obtained data from 14.0 to 16.9 • Brix, which are compatible with this work. Santana et al [20] The average of all the variables in all harvests, for both varieties of juice (white and purple), fall within the limits required by Brazilian legislation (Table 2).…”

“…Carpen and Torezan (2009) [21] [22] analyzed commercial whole juices of 8 distinct brands and observed similar values of pH from 2.94 to 3.58. Santana et al [20] evaluated three commercial brands of whole grape juice produced in two Brazilian regions, obtaining the results of 3.50 (brand 'A'), 3.18 (brand 'B') and 3.42 (brand 'C'), all of them akin to this work. Carpen and Torezan [21] observed results of 3.13 (sample 'A') and 4.10 (sample 'B'), the latter being a much higher number than the highest observed in this study (3.59 for a white grape juice in the year of 2013).…”

“…The combination of these factors probably explains the variation observed. Santana et al (2008) [20] when comparing whole grape juices available on the market found slightly lower values of reducing sugars of 12.7 g/100g for the brand 'A', 11.49 g/100g for the 'B' and 11.72 g/100g for the 'C'. Carpen and Torezan (2009) [21] [22] analyzed commercial whole juices of 8 distinct brands and observed similar values of pH from 2.94 to 3.58.…”

Use of HPLC for characterization of sugar and phenolic compounds in Vitis labrusca juice

“…Folha de Figo in Minas Gerais State), but they found lower Brix in Concord (16 Brix) compared to the present study, and TA values of 12 and 13 g/L in Bordô and Concord, respectively. In several different V. labrusca-based grape juice products, Santana et al (2008) determined Brix values of 14.2 to 17.3, pH values of 3.18 to 3.50 and TA values of 8.3 to 9.7 g/L, while Rizzon and Miele (1995) (Table 1), within the ranges (118 to 182 g/L) reported by Rizzon and Miele (1995) and Rizzon et al (1998) (140 to 180 g/L). Sucrose was present only in Bordô / VR043-43 (although a small amount), the others did not contain sucrose, and in 2012 it was almost seven times higher than in 2013.…”