Características físico-químicas e teor de vitamina c em polpas de caju (Anacardium occidentale L.) comercializadas em Teresina-Piauí

Abstract

This study aimed to evaluate the physicochemical characteristics and vitamin C content of cashew pulp sold in supermarkets in different areas of Teresina, Piauí, Brazil. Four commercial brands, acquired in two distinct batches, were analyzed, totaling eight samples evaluated in triplicate. pH, titratable acidity, soluble solids (°Brix), and vitamin C content analyses were performed using electrometric, titrimetric, refractometric, and Tillmans methods, respectively, at the Bromatology Laboratory of the Federal Institute of Piauí. pH values ranged from 3.24 to 3.51, falling below the minimum established by the Identity and Quality Standards (3.8), possibly due to the degree of fruit ripeness, technological processes, addition of acidulants, or storage conditions. Titratable acidity varied from 0.43 to 1.62 g/100 g, indicating significant differences between brands, associated with the raw material used or industrial processing. Soluble solids ranged from 7.07 to 13.1 °Brix, with values below the minimum limit established by current legislation, suggesting dilution, use of less ripe fruit, or inadequacies in processing. Vitamin C content ranged from 130.00 to 246.67 mg/100 g, remaining within the expected range for cashew pulp, with variations possibly related to pH, ascorbic acid stability, storage time, and freezing conditions. Overall, the results showed that the brands presented pH and °Brix below the values established by current PQS (Product Quality Standards), highlighting the influence of processing and raw material quality.