Izvorni znanstveni članak
pH and Total Soluble Solid Content in Concentrated and Diluted in Natura Tropical Fruit Juices
Alessandro Leite Cavalcanti
; Državno sveučilište Paraíba, Stomatološki fakultet, Campina Grande, PB, Brazil
Polyana Sarmento de Oliveira
; Državno sveučilište Paraíba, Stomatološki fakultet, Campina Grande, PB, Brazil
Augusto Pierre de Araújo Evangelista
Fernando Fernandes Vieria
; Državno sveučilište Paraíba, Kemijski fakultet, Campina Grande, PB, Brazil
Ana Flávia Granville-Garcia
; Državno sveučilište Paraíba, Stomatološki fakultet, Campina Grande, PB, Brazil
Christiane Leite Cavalcanti
; Federalno sveučilište Paraíba, Prehrambeni fakultet, João Pessoa, PB, Brazil
Sažetak
Objectives: This in vitro study evaluated the endogenous pH and the content of total soluble solids (TSS) in concentrated and diluted in natura tropical fruit juices. Material and Methods: The sample was composed by 9 kinds of tropical fruits (Ananas sativus - pineapple; Malpighia glabra - acerola, Spondias lutea - hog plum; Anacardium occidentale - cashew fruit; Citrus sinensis - orange; Mangifera indica - mango; Passifl orasp - passion fruit; Citrulus vulgaris - watermelon and Vitis vinifera - grape). For concentrated and diluted juices, TSS content was determined by refractometry, using the Abbé refractometer, and the pH was determined by potentiometry. Results: All evaluated juices presented pH values lower than 5.5. The hog plum and watermelon juices presented the lowest (2.8) and highest (5.2) pH values, respectively. The dilution of the juices, however, did not produce pH alterations. For the concentrated juices, the TSS content ranged from 5.25% (acerola) to 16.0% (mango). After dilution, a decrease in the TSS content was observed in all tested samples. The fruit juices evaluated in this study presented lower pH values than the critical value assumed for dental demineralization, being therefore, potentially erosive. Conclusion: Although the dilution of the fruit juices did not produce expressive alterations in the pH values, it reduced remarkably the sugar content of the beverages.
Ključne riječi
Beverages; Hydrogen-Ion Concentration; Dental Caries; Tooth Erosion
Hrčak ID:
26711
URI
Datum izdavanja:
15.9.2008.
Posjeta: 2.840 *