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Composition Of Major Organic Acids In Vegetables And Spices

Author

Listed:
  • Liga Priecina

    (Faculty of Food Technology, Latvia University of Agriculture)

  • Daina Karklina

    (Faculty of Food Technology, Latvia University of Agriculture, Latvia)

Abstract

Organic acids are one of the major phytochemicals in vegetables and responsible for food taste and odor. Different organic acids are analyzed in fruits and cereals, but least in vegetables and spices. Organic acids has been analyzed because of their high importance in the formation of other phytochemical and increased antioxidant activity. The aim of the current research was to determine the oxalic, tartaric, quinic, malic, malonic, ascorbic, citric, fumaric, succinic, salicylic and benzoic acid content in fresh and pre-treated (with steam) vegetables and spices using high performance liquid chromatography (HPLC) method. Major organic acids in highest concentrations in spices and vegetables are quinic, malic, malonic and citric acids. Spices contain higher total organic acid content than vegetables. Using steaming as pre-treatment, some of the organic acids content significantly decreased. Obtained changes could be explained by the organic acid formation into more complex chemicals in food or metabolic process. For the future, these changes will be combined with individual phenolic compound changes in analyzed samples.

Suggested Citation

  • Liga Priecina & Daina Karklina, 2015. "Composition Of Major Organic Acids In Vegetables And Spices," CBU International Conference Proceedings, ISE Research Institute, vol. 3(0), pages 447-454, September.
  • Handle: RePEc:aad:iseicj:v:3:y:2015:i:0:p:447-454
    DOI: 10.12955/cbup.v3.637
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    Cited by:

    1. Luigi Formisano & Michele Ciriello & Christophe El-Nakhel & Stefania De Pascale & Youssef Rouphael, 2021. "Dataset on the Effects of Anti-Insect Nets of Different Porosity on Mineral and Organic Acids Profile of Cucurbita pepo L. Fruits and Leaves," Data, MDPI, vol. 6(5), pages 1-6, May.

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