Determinação de ácido ascórbico e carotenóides totais em amostras de polpa de pitaia branca (hylocereus undatus) e vermelha (hylocereus polyrhizus) submetidas a procedimentos térmicos

Abstract

The pitaia is a fruitful cactus originating in the Americas and has been establishing itself economically in several countries, such as Brazil. It is a fruit that has low caloric content and a significant amount of vitamins, minerals and antioxidant compounds. In this context, the study aims to determine the concentration of ascorbic acid (vitamin C) and total carotenoids in samples of white and red pita pulp sold in the city of Janaúba - Minas Gerais. Titulometry was used to determine ascorbic acid and UV / visible spectrophotometry to determine total carotenoids in the pulps of two species of pythias (Hylocereus undatus and Hylocereus polyrhizus) that were submitted to heating and freezing procedures. The levels of ascorbic acid in the samples of fresh white and red pitaya are consistent with the literature. For most samples, there was a positive correlation between temperature and exposure time, except for the red pulp pitaya. The total carotenoid contents for the red pulp pitaia samples decreased with the storage time in both processes (freezing and heating). It was not possible to determine the concentration of total carotenoids for the white pulp pit using UV / visible spectrophotometry. Based on this study, it is concluded that the white and red pitaha had significant amounts of ascorbic acid, which can be added to the food due to its protective effect for the organism, its extract being a potential substitute for artificial ingredients used in the industry.