. 2012 Sep 16;51(11):3293–3300. doi: 10.1007/s13197-012-0809-6

Table 1.

Physical and physicochemical characteristics, and antioxidant capacity of clarified açaí juice at different phases of the clarification process

Parameters*	Fresh Pulp (FJ)	Hydrolysed Pulp (HP)	Pulpy Juice (PJ)	Clear Juice (CJ)
pH	4.6908^a ± 1.24	4.7233^a ± 0.34	4.5733^b ± 0.99	3.4233^c ± 1.98
Titratable acidity (% citric acid)	0.0410^b ± 1.23	0.0490^b ± 0.998	0.0086^b ± 1.12	0.1756^a ± 0.98
Total Soluble Solids (°Brix)	3.98476^a ± 1.02	4.8333^b ± 1.98	1.2667^c ± 301	1.0333^c ± 2.98
Reducing Sugars (% glucose)	1.1667^a ± 1.23	2.3646^b ± 0.65	0.3157^c ± 1.29	0.2996^c ± 2.56
Total sugars (%)	1.5587^a ± 1.02	1.7852^a ± 2.01	0.4212^b ± 9.12	0.3595^c ± 2.65
Ascorbic Acid (mg/100 mL)	15.3181^a ± 0.76	15.3067^a ± 0.99	4.7367^b ± 11.98	4.3600^b ± 0.76
Total Lipids (%)	6.7198^a ± 0.76	6.7094^a ± 0.70	0.5163^b ± 1.231.36	0.0190^c ± 2.34
Starch (%)	1.1345^a ± 0.99	0.7670^b ± 0.96	0.4467^b ± 1.13	nd
Total Anthocyanins (mg/100 mL)	53.9789^a ± 0.87	53.9000^a ± 0.97	8.0730^b ± 1.02	4.2730^c ± 1.12
Lightness (L*)	21.79^a ± 0.87	20.10^a ± 1.98	19.76^b ± 1.34	34.34^c ± 1.98
Color a*	4.01^a ± 0.56	2.95^a ± 0.52	33.89^b ± 0.90	22.51^c ± 0.23
Color b*	0.88^a ± 1.76	0.66^a ± 0.871.12	−0.29^b ± 0.99	10.87^c ± 0.760
Clarity (ABS. at 660 nm)	nr	nr	0.016^a	0.007^b
FRAP (μM FeSO₄/g fresh weight)	54.02^a ± 0.98	53.77^a ± 1.28	47.54^b ± 0.98	33.60^c ± 1.98

FRAP ferric reducing antioxidant power; Each data is a mean ± SD of three replicate experiments (n-3)*values followed by different letters in the same line are significantly different (Tukey HSD test, P ≤ 0.05), nr not realized, nd not detected.