scholarly journals THE ORGANIC ACID PROFILE OF WHITE GRAPES VARIETIES GROWING IN CRIMEA

2019 ◽  
Vol 2 (56) ◽  
pp. 122-132
Author(s):  
Elena Viktorovna Ostroukhova ◽  
◽  
Irina Valerievna Peskova ◽  
Dmitriy Yurievich Pogorelov ◽  
◽  
...  
Keyword(s):  
Organic Acid ◽  
Organic Acid Profile

scholarly journals HPLC FINGERPRINT OF ORGANIC ACIDS IN FRUIT JUICES

1970 ◽  
Vol 62 ◽  
Author(s):  
Loredana Leopold ◽  
Diehl Horst ◽  
Carmen Socaciu
Keyword(s):  
Organic Acids ◽  
Stationary Phase ◽  
Organic Acid ◽  
Mobile Phase ◽  
Reversed Phase ◽  
Fruit Juices ◽  
Hplc Fingerprint ◽  
Organic Acid Profile ◽  
Phase Column ◽  
Reversed Phase Column

Organic acids give fruit products their characteristic tartness and vary in combination and in concentrations among different juices. The organic acid profile can be used to identify a juice or verify its purity. Typically, organic acids in fruit juices are identified and quantified by using methods such as HPLC. In this procedure, reversed phase column is used to separate and identificate six organic acids. Because several of the analytes are extremely difficult to resolve, a aqueous mobile phase is needed to enhance interaction between the acids and the C18 stationary phase.

scholarly journals Effect of the application of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese

2021 ◽  
Vol 42 (1) ◽  
pp. 167-178
Author(s):  
Tatiane de Oliveira Xavier Machado ◽  
◽  
Roberta Verônica dos Santos Carvalho Mesquita ◽  
Vanicleia Oliveira da Sillva ◽  
Micaele Bagagi Araújo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Enterococcus Faecium ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Sensory Characteristics ◽  
Cow Milk ◽  
Probiotic Properties ◽  
Organic Acid Profile ◽  
Probiotic Strains

Coalho cheese is a typical Northeastern Brazilian food whose production and consumption has expanded considerably to other regions of the country. Despite its cultural and socioeconomic relevance, coalho cheese still has a negative reputation due to problems in its physicochemical and microbiological quality standards, especially when it is produced artisanally. For this reason, many researchers have been looking for alternatives to improve the quality and the notoriety of this product, such as the application of probiotic strains to inhibit pathogens. However, in addition to the research related to the desired probiotic properties and the safety of strains for food application, it is important to know the possible changes in the food matrix caused by this intervention. In this context, the aim of this study was to evaluate the effect of the incorporation of probiotic strains of Enterococcus faecium on the physicochemical and sensory characteristics of coalho cheese. The cheeses were made with pasteurized cow milk and probiotic strains of E. faecium were added during production. Cheeses were also made without adding the strains, and considered as control cheeses. The final products were evaluated for moisture, pH, titratable acidity, total carbohydrates, proteins, lipids, ash, color, organic acid profile, and sensory attributes. In addition, viable lactic acid bacteria were also assessed. Coalho cheeses containing E. faecium showed higher titratable acidity and lower pH. In addition, there was a reduction in the carbohydrate content, which was attributed to lactose degradation. The organic acid profile also varied, as highlighted by the increase in the concentration of lactic acid by a factor of 3.5, and by the absence of citric acid as a possible result of the metabolism of E. faecium in the production of aromatic compounds. There was no variation in the color or sensory acceptance of the cheeses. Therefore, the application of probiotic strains of E. faecium in coalho cheese production changes some physicochemical characteristics while maintaining essential properties, such as the color and sensory acceptability of the final product.

scholarly journals Atypical Findings on a Urine Organic Acid Profile

2020 ◽  
Vol 5 (2) ◽  
pp. 388-393
Author(s):  
Christopher W Farnsworth ◽  
Dennis J Dietzen ◽  
Stephen M Roper
Keyword(s):  
Organic Acid ◽  
Organic Acid Profile ◽  
Urine Organic Acid

Survival of micro-organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening

2017 ◽  
Vol 70 (4) ◽  
pp. 562-571 ◽  
Author(s):  
Mian A Murtaza ◽  
Nuzhat Huma ◽  
Muhammad A Shabbir ◽  
Mian S Murtaza ◽  
Muhammad Anees-ur-Rehman
Keyword(s):  
Organic Acid ◽  
Cheddar Cheese ◽  
Buffalo Milk ◽  
Accelerated Ripening ◽  
Organic Acid Profile ◽  
Micro Organisms

Organic acid profile and phenolic and sugar content in Salix purpurea × viminalis L. cultivated with different spent mushroom substrate and copper additions

2018 ◽  
Vol 35 (2) ◽  
pp. 191-203
Author(s):  
Monika Gąsecka ◽  
Marek Siwulski ◽  
Kinga Drzewiecka ◽  
Zuzanna Magdziak ◽  
Mirosław Mleczek ◽  
...  
Keyword(s):  
Organic Acid ◽  
Sugar Content ◽  
Spent Mushroom Substrate ◽  
Organic Acid Profile ◽  
Salix Purpurea

The organic acid profile in wheat cultivar grains

2011 ◽  
Vol 47 (3) ◽  
pp. 627-632 ◽  
Author(s):  
Lía H. Rodríguez ◽  
Desireé A. Morales ◽  
Carlos D. Romero ◽  
Elena R. Rodríguez
Keyword(s):  
Organic Acid ◽  
Wheat Cultivar ◽  
Organic Acid Profile

scholarly journals Organic Acid Profile of “Batuan” (Garcinia binucao [Blco] Choisy) Fruit

2017 ◽  
pp. 25-33 ◽  
Author(s):  
Elizabeth Quevedo ◽  
Erlinda Dizon ◽  
Florinia Merca
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Oxalic Acid ◽  
Organic Acids ◽  
Organic Acid ◽  
Fumaric Acid ◽  
Mobile Phase ◽  
Fruit Samples ◽  
Organic Acid Profile

“Batuan” fruit (Garcinia binucao [Blco.] Choisy), an indigenous acidulant grown in the Visayas State University, Baybay City, Leyte was analyzed for its organic acid profile at different stages of maturity for the development of potential food and non-food products. The analysis of organic acid content was done using Reverse Phase-High Performance Liquid Chromatography. Organic acids in the dried, powdered “batuan” fruit samples were extracted with the mobile phase (50mM KH2PO4/ H3PO4, pH2.8). The sample extracts and organic acid standards (oxalic acid, tartaric acid, malic acid, citric acid, fumaric acid, lactic acid, acetic acid, and succinic acid) were injected to RP-HPLC under isocratic elution with the mobile phase at a flow rate of 1.0mL min-1 and using UV-vis detection at 210nm. “Batuan” fruit samples contain oxalic acid, tartaric acid, malic acid, citric acid, fumaric acid, succinic acid, acetic acid, lactic acid, and a few unidentified organic acids. Among the organic acids present, citric acid accumulated the highest in the ripe “batuan” fruit; fumaric acid, the least. Results of this study show that “batuan” fruit could be a good natural source of acidulant for food and non-food applications.

scholarly journals Organic acid profile of commercial sour cassava starch

1999 ◽  
Vol 19 (1) ◽  
pp. 131-135 ◽  
Author(s):  
I.M. DEMIATE ◽  
A.C. BARANA ◽  
M.P. CEREDA ◽  
G. WOSIACKI
Keyword(s):  
Organic Acid ◽  
Cassava Starch ◽  
Organic Acid Profile
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