Physical-chemical quality of leafy vegetables commercialized in the municipality of Jaboticabal-SP

Abstract

Vegetables are regulating foods, important for the proper functioning of the organism. The objective of this work was to determine the physical-chemical characterization of leafy vegetables sold in supermarkets in the municipality of Jaboticabal - São Paulo. The leaf type vegetables “cabbage, almond and chicory” analyzed in the present work, were acquired in two supermarkets in the municipality of Jaboticabal and sent to the biomass laboratory I, UNESP - FCAV, Câmpus de Jaboticabal-SP, where the following analyzes were carried out: pH, titratable acidity, ash, moisture, nitrogen and protein content. The almond presented the highest moisture content with 94.74%, followed by cabbage and chicory, with 88.81% and 82.28%, respectively. The values ​​of ash, titratable acidity, nitrogen and protein of vegetables, presented satisfactory percentages. However, despite the contents of the physical-chemical components it is within the standards established in the Brazilian table of food composition, it is up to the consumer of vegetables, make the purchase of them, taking into account the date of commercialization, the aspects of global appearance and the the way in which they are stored.