4.1.1. Chemical Characterization of the Juice
925.09
ASH
The juçara juice was produced by a specialized company (Duas Rodas) located in southern Brazil from fruits harvested in the municipality of Garuva (latitude: 26°01′36″ S, longitude: 48°51′18″ W, altitude: 25 m), Santa Catarina, Brazil, on November 2015. The samples followed processing and pasteurization standardization according to the information provided by the company. Aliquots with 5 L juçara juice in each packing bottle were available and later divided into the amounts administered in this study.Chemical parameters were determined by the following methods recommended by the Association of Official Analytical Chemists (AOAC, 2005): moisture (925.09) was determined by drying the sample at 105 °C until obtaining constant weight and ash by muffle incineration (AOAC, 940.26); crude protein was determined by the Kjeldahl method (920.87), and the total nitrogen content was calculated using a conversion factor of 6.25; total lipids were determined according to the Soxhlet extraction method (920.85).