Evaluation of physico-chemical stability of a blend of hog plum (Spondias mombin), cashew (Anacardium occidentale) and mango (Mangifera indica L.).
Lima J. S. S., Torres L. B. V., Lima A. C. S., Sabino L. B. S., Figueiredo R. W.
Author Affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, CEP 60021-970, Fortaleza, Ceará, Brazil.
Magistra 26 : 287-290
Abstract : A study was conducted to develop a mixed drink made from hog plum (Spondias mombin), cashew (Anacardium occidentale) and mango (Mangifera indica), and to evaluate its stability during 30 days of storage at room temperature (28±2°C). The pH, soluble solids, titratable acidity, ascorbic acid, anthocyanins, flavonoids, carotenoids, total extractable polyphenols and total antioxidant activity by the method of ABTS.+ were determined. There was a directly proportional relationship between the increase of storage time and the reduction of the levels of anthocyanins, total extractable polyphenols and total antioxidant activity. There was no significant difference between the contents of flavonoids and carotenoids during the 30-day storage.