Domestic processing and storage on the physical-chemical characteristics of acerola juice

Bruno Martins Dala Paula's research dataset evaluates the effect of liquefying time (10, 30, 50 seconds) and cold storage at 4°C for up to 72 hours on the physicochemical properties of domestic acerola juice. The dataset includes measurements for pH, total titratable acidity, antioxidant potential, and contents of phenolic compounds and total flavonoids in juices from whole fruit, pulp, and seed extracts. The study identified that whole fruit juice liquefied for 50 seconds and consumed within 24 hours provided the highest phenolic content and antioxidant activity.

Use Cases

• Modeling the relationship between liquefying time and antioxidant potential based on Trolox equivalent measurements.
• Analyzing the degradation of phenolic and flavonoid compounds during cold storage based on gallic acid and catechin equivalents.
• Comparing the physicochemical profiles of whole fruit, pulp, and seed extract juices based on pH and acidity data.

Strengths

• The description provides specific quantitative ranges for key metrics, such as phenolic compounds (26.06 to 168.34 mg GAE/100 mL) and antioxidant potential (0.12 to 4.26 mmol TE/100 mL).
• The experimental design is clearly defined, testing three liquefying times and four storage durations with statistical significance noted (P≤0.05).
• The dataset compares three distinct juice types: whole fruit, pulp, and seed extracts.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• Last update date is unknown; freshness unverified.

Provenance

Source

Bruno Martins Dala Paula

Collection Method

Experimental study involving physicochemical determinations on lab-produced juices.