HPLC method for the analysis of organic acids, sugars, and alcohol in extracts of fermenting cocoa beans

The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt with in this study. Its objective was to analyse and critically evaluate the primary metabolites in new interspecific varieties and, based on a comparison with European varieties of grapevine (Vitis vinifera L.), to find out the similarities and also possible differences between them. The study evaluates and compares 4 conventional varieties of Vitis vinifera with 11 new interspecific cultivars. The contents and compositions of the individual sugars and acids were estimated by means of the HPLC method. Most of these varieties belong to the group with either medium or low content of malic acid, i.e. with a medium to high β ratio. This corroborates the similarity of interspecific varieties to those of V. vinifera. The cluster analysis identified the existence of two interesting groups of varieties: the first one involved the varieties Riesling, Nativa, Marlen, and Kofranka while the other group consisted of varieties Blaufränkisch, Blauer Portugieser, and Laurot. This observation also indicates similarity between Vitis vinifera L. varieties and interspecific cultivars and demonstrates that the contents of the primary metabolites (i.e. sugars and organic acids) are also comparable.

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HPLC method validation and application for organic acid analysis in wine after solid-phase extraction

Macedonian Journal of Chemistry and Chemical Engineering ◽

10.20450/mjcce.2016.1073 ◽

2016 ◽

Vol 35 (2) ◽

pp. 225 ◽

Cited By ~ 12

Author(s):

Violeta Ivanova-Petropulos ◽

Krste Tašev ◽

Marina Stefova

Keyword(s):

Solid Phase Extraction ◽

Organic Acids ◽

High Performance ◽

Limit Of Detection ◽

Solid Phase ◽

Hplc Method ◽

Phase Extraction ◽

Hplc Separation ◽

Limit Of Quantification

A solid-phase extraction method followed by reverse phase high-performance liquid chromatography (RP-HPLC) was optimized and validated for the quantitative determination of tartaric, malic, shikimic, lactic, citric and succinic acids in wine. Solid-phase extraction was carried out with C18 cartridges and extraction recoveries for all acids ranging from 98.3 to 103% were obtained. HPLC separation was performed with isocratic elution on a LiChrosorb RP-18 column (250 × 4.6 mm I.D., 5 µm) protected with the appropriate guard column. The mobile phase was a 5 mM solution of H3PO4 with pH 2.1 at a flow rate of 1 ml/min. Detection of the organic acids was performed at 210 nm. The developed method was validated by checking its linearity, limit of detection (LOD), limit of quantification (LOQ), precision and recovery. The method was applied to the analysis of organic acids in Macedonian red and white wines.

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COMPOSITION OF MAJOR ORGANIC ACIDS IN VEGETABLES AND SPICES

CBU International Conference Proceedings ◽

10.12955/cbup.v3.637 ◽

2015 ◽

Vol 3 ◽

pp. 447-454 ◽

Cited By ~ 5

Author(s):

Liga Priecina ◽

Daina Karklina

Keyword(s):

Organic Acids ◽

Organic Acid ◽

Acid Content ◽

High Performance ◽

Hplc Method ◽

Metabolic Process ◽

High Importance ◽

Taste And Odor ◽

Pre Treatment ◽

Organic Acid Content

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.

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Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices

Food Chemistry ◽

10.1016/j.foodchem.2012.03.111 ◽

2012 ◽

Vol 135 (1) ◽

pp. 150-154 ◽

Cited By ~ 106

Author(s):

Rodrigo Scherer ◽

Ana Cecília Poloni Rybka ◽

Cristiano Augusto Ballus ◽

Adriana Dillenburg Meinhart ◽

José Teixeira Filho ◽

...

Keyword(s):

Organic Acids ◽

Simultaneous Determination ◽

Hplc Method

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Effect of Bagging on the Content of Sugar and Acid in Postharvest "Jinhuang" Mango Fruit

E3S Web of Conferences ◽

10.1051/e3sconf/202014501032 ◽

2020 ◽

Vol 145 ◽

pp. 01032

Author(s):

Changbin Wei ◽

Jian Qiao ◽

Xinming Tang ◽

Qingze Yan ◽

Lizhu Tang ◽

...

Keyword(s):

Ascorbic Acid ◽

Citric Acid ◽

Organic Acids ◽

Fruit Quality ◽

Hplc Method ◽

Postharvest Storage ◽

Mango Fruit ◽

Acid Ratio

The glucose, fructose, sucrose, and organic acids in the pulp of “Jinhuang” mango were analyzed using the HPLC method and the effect of bagging on fruit quality was researched during the postharvest storage. The results showed that there was a certain difference in the content of sugar and acid among the three treatments. The effect of bagging treatments on fructose, glucose, and sucrose in the fruit of “Jinhuang” mango was mainly reflected in sucrose. The treatments of white bagging (WB) and black bagging (BB) delayed the production of sucrose and the decomposition of citric acid, and increased the content of ascorbic acid and quinine. Based on sugar-acid ratio, the flavor of the three treatments was evaluated as: CK> WB> BB. The fruit quality of “Jinhuang” mango was affected by bagging treatments to a certain extent.

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