SciELO - Scientific Electronic Library Online

 
vol.28 número4Effect of irradiation and storage in the iron availability in lamb meat treated with different dietsNutritional value and chemical and physical chacacteristics of dried murici fruits (Byrsonima verbascifolia) índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Food Science and Technology (Campinas)

versión On-line ISSN 1678-457X

Resumen

DELLA LUCIA, Ceres Mattos; CAMPOS, Flávia Milagres; OLIVEIRA, Daniela da Silva  y  PINHEIRO-SANT'ANA, Helena Maria. Validation of criteria to control loss of vitamin C in vegetables prepared in a hospital food service unity. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.4, pp. 809-816. ISSN 1678-457X.  http://dx.doi.org/10.1590/S0101-20612008000400008.

This study aimed to validate laboratory tested criteria to preserve vitamin C (Ascorbic Acid (AA) and Dehydroascorbic Acid (DHA)) in collard and tomato prepared in a Hospital Food Service (HFS). The criteria were: 24 hour-storage under refrigeration (10 °C), cleansing for 15 minutes, and distribution right after preparation. The consume exposure times, frequently used by the HFS, were also analyzed. High Performance Liquid Chromatography (HPLC) was the analysis method employed, using as mobile phase sodium phosphate 1 mM, EDTA 1 mM, all diluted in ultra pure water, and pH 3.0 adjusted with phosphoric acid. ANOVA (α = 0.05) was used to data analysis. No significant differences were found as to the content of vitamin C after the steps of vegetables handling showing high vitamin stability with the adopted criteria. However, a reduction of AA retention was observed in collard after 60 minutes of exposure to consumption (retention: 46.94%) and in tomato after 120 minutes of exposure (retention: 71.81%). The criteria contributed to control vitamin C loss in vegetables; therefore, their implementation is suggested to be applied in other HFS.

Palabras llave : ascorbic acid; dehydroascorbic acid; tomato; collard; hospital food service.

        · resumen en Portugués     · texto en Portugués     · pdf en Portugués