Vitamin C, total phenolics and antioxidant capacity increased
3.3, 3.8 and 4.2 times, respectively. The determined values of total
phenolic compounds in the clarified and in the concentrated
camu–camu juice indicate that there were no significant losses of
these phytochemical compounds during reverse osmosis. Considering
the results expressed in a dry basis, in order to eliminate
the concentration effects, around 13% of vitamin C was lost during
processing. This loss may be related to some oxidation occurring
during concentration or to the passage of some compounds
through the reverse osmosis membrane. Rodrigues et al. (2004)
observed slightly lower losses (7.6%) in the reverse osmosis of
camu–camu juice previously clarified by an enzymatic treatment
associated with microfiltration.