%0 Journal Article
%T Chemical evaluation of pulp and residue pulp of organic blackberry, cv. Tupy.
%A Angela Kwiatkowski
%A Gislaine Fran£¿a
%A Dalany Menezes Oliveira
%A C¨¢ssia Inez Lourenzi Franco Rosa
%J Revista Brasileira de Pesquisa em Alimentos
%D 2011
%I Universidade Tecnol¨®gia Federal do Paran¨¢
%X The objective of this study was to evaluate the pulp and the residue pulp of blackberry (Rubus spp), cultivar Tupy, produced in organic system. The concentrations of phenolic compounds, anthocyanins, total soluble solids (TSS), titratable acidity (TTA), TSS/TTA and vitamin C were analysed. The results of phenolic compounds and anthocyanins ranged from 41.94 to 91.23 and from 103.00 to 150.32 mg/100 g, respectively. For both samples SST resulted in 8.60, 8.00 and 7.85 ¡ãBrix fruit, pulp and residue pulp respectively. ATT ranged from 0.286 to 0.315 g/citric acid L, and for whole fruit and pulp residue, respectively. The content of vitamin C was lower for the residue pulp analysis. The values of TSS and TTA did not differ significantly by Tukey test (p> 0.05). From these results we can make the inference that the residue pulp of blackberry cv. Tupy, produced in an organic system, has the amount of anthocyanins and compounds that can be used by the industry as a source for food enrichment.
%K Rubus spp
%K Organic system
%K Composition
%U http://www.cm.utfpr.edu.br/rebrapa/index.php/rebrapa/article/view/9