Elaboração de um licor a base de acerola (Malpighia emarginata) com mel

Abstract

The high perishability of acerola and the small retention period after the harvest has been responsible for high rates of loss. Due to this characteristic, the acerola is, in general, processed in the form of derivatives, such as pulp, juices, nectars, fruit jellies and ice cream. This experimental study aimed to develop a liquor by mixing the acerola with honey that may confer a nutritional addition. The preparation of acerola liquor with honey was carried out by the infusion of 250 ml of ethanol with various concentrations of acerola extract stored in bottles of glass, which are surrounded by aluminum foil and kept in a room with low light incidence for 15 days at room temperature. After the time this was filtered and transferred to properly sanitized glass bottles and add the honey, being again involved with foil and kept away from light incidence. Physical-chemical tests were conducted. Regarding the physical and chemical analysis are observed differences present in acerola in nature, caused mainly by the origin of acerola and handling, with the following results: Humidity (%) - 91.69 ± 0.56; Titratable Acidity (%) - 1.10 ± 0.03; pH - 3.27 ± 0.005; Ash (%) - 0.595 ± 0.07; Soluble solids (° Brix) - 6.33 ± 0.577; Ascorbic acid (100 mg g-1) - 1021 ± 0.012. Honey analysis showed the following results: humidity (%) - 21.6% ± 0.006; HMF (mg.Kg-1) - 66.845 ± 1.788; Conductivity (μS) - 492.00 ± 2.828 and acidity (meq.Kg-1) - 41.6723 ± 0.00. The preparation of liqueur with a blend of acerola fresh and honey presented an economical alternative to the use of fruit.