On the rate of formation of fumaric acid in molten malic acid

Abstract A method was developed for simultaneous gas chromatographic determination of sorbic acid, dehydroacetic acid, and benzoic acid used as preservatives, and succinic acid, fumaric acid, malic acid, and tartaric acid used as acidulants in soft drinks and jams. A sample was dissolved in NH4OH-NH4CI pH 9 buffer solution, and an aliquot of the solution was passed through a QAE-Sephadex A 25 column. The column was washed with water, and the carboxylic acids were eluted with 0.1N HC1. Sorbic acid, dehydroacetic acid, and benzoic acid were extracted with ethyl ether-petroleum ether (1 + 1), and determined on a 5% DEGS + 1% H3PO4 column. Succinic acid, fumaric acid, malic acid, and tartaric acid in the lower layer were derivatized with N,0- bis(trimethylsilyl)acetamide and trimethylchlorosilane, and determined on a 3% SE-30 column. Recoveries from soft drink and jam samples fortified with 0.1% each of 7 carboxylic acids ranged from 92.4 to 102.6% for preservatives, and from 88.1 to 103.2% for acidulants.

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Mechanochemical synthesis, characterization, and thermal behavior of meloxicam cocrystals with salicylic acid, fumaric acid, and malic acid

Journal of Thermal Analysis and Calorimetry ◽

10.1007/s10973-019-08118-7 ◽

2019 ◽

Vol 138 (1) ◽

pp. 765-777 ◽

Cited By ~ 9

Author(s):

Richard Perosa Fernandes ◽

André Luiz Carneiro Soares do Nascimento ◽

Ana Carina Sobral Carvalho ◽

José Augusto Teixeira ◽

Massao Ionashiro ◽

...

Keyword(s):

Salicylic Acid ◽

Thermal Behavior ◽

Mechanochemical Synthesis ◽

Fumaric Acid ◽

Malic Acid

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Recovery of fumaric acid by membrane crystallization in the production of l-malic acid

Separation and Purification Technology ◽

10.1016/s1383-5866(02)00219-8 ◽

2003 ◽

Vol 33 (1) ◽

pp. 63-73 ◽

Cited By ~ 35

Author(s):

Efrem Curcio ◽

Gianluca Di Profio ◽

Enrico Drioli

Keyword(s):

Fumaric Acid ◽

Malic Acid

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Bioconversion of Fumaric Acid to l-malic Acid by the Bacteria of the Genus Nocardia

Applied Biochemistry and Biotechnology ◽

10.1007/s12010-014-1251-1 ◽

2014 ◽

Vol 175 (1) ◽

pp. 266-273 ◽

Cited By ~ 5

Author(s):

Helena Hronská ◽

Silvia Tokošová ◽

Anna Pilniková ◽

Ľudmila Krištofíková ◽

Michal Rosenberg

Keyword(s):

Fumaric Acid ◽

Malic Acid

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A study on applications of membrane techniques in bioconversion of fumaric acid to L-malic acid

Desalination ◽

10.1016/s0011-9164(04)00063-3 ◽

2004 ◽

Vol 162 ◽

pp. 301-306 ◽

Cited By ~ 21

Author(s):

K Bélafi-Bakó ◽

N Nemestóthy ◽

L Gubicza

Keyword(s):

Fumaric Acid ◽

Malic Acid

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The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines

BIO Web of Conferences ◽

10.1051/bioconf/20191502034 ◽

2019 ◽

Vol 15 ◽

pp. 02034

Author(s):

A. Morata ◽

M.A. Bañuelos ◽

C. López ◽

S. Chenli ◽

R. Vejarano ◽

...

Keyword(s):

Fumaric Acid ◽

Malic Acid ◽

Acid Content ◽

Red Wine ◽

Bacterial Count ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Bacterial Development ◽

Malic Acid Degradation ◽

Different Doses

One of the problems related to the increase in average temperatures in the wine-growing regions is the lower accumulation of organic acids in the berries. Wine freshness depends to a great extent on its acidity. Herein, the effectiveness of fumaric acid to inhibit malolactic fermentation or to stop it once initiated is evaluated in order to preserve the malic acid content. Different doses of fumaric acid and SO2 were tested. The ability of these compounds to inhibit bacterial development and stop the malic acid degradation was tested on a red wine of the variety Vitis vinifera L. cv. Tempranillo whose malic acid content was set at 1.5 g/L. The control wine inoculated with 6 log CFU/mL of Oenococcus oeni finished the malolactic fermentation in 12 days. However, the use of doses equal to or greater than 300 mg/L of fumaric acid delayed the onset of malolactic fermentation for more than 50 days with little degradation of malic acid. In addition, fumaric acid proved to be effective in stopping malolactic fermentation already started where the bacterial count was 7 log CFU/mL. Fumaric acid can be considered as a potent inhibitor of malolactic fermentation.

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