Validação de critérios para controle de perdas de vitamina C em hortaliças preparadas em unidade de alimentação e nutrição hospitalar

摘要: This study aimed to validate laboratory tested criteria preserve vitamin C (Ascorbic Acid (AA) and Dehydroascorbic (DHA)) in collard tomato prepared a Hospital Food Service (HFS). The were: 24 hour-storage under refrigeration (10 °C), cleansing for 15 minutes, distribution right after preparation. consume exposure times, frequently used by the HFS, were also analyzed. High Performance Liquid Chromatography (HPLC) was analysis method employed, using as mobile phase sodium phosphate 1 mM, EDTA all diluted ultra pure water, pH 3.0 adjusted with phosphoric acid. ANOVA (a = 0.05) data analysis. No significant differences found content of steps vegetables handling showing high stability adopted criteria. However, reduction AA retention observed 60 minutes consumption (retention: 46.94%) 120 71.81%). contributed control loss vegetables; therefore, their implementation is suggested be applied other HFS.