Journal
QUIMICA NOVA
Volume 31, Issue 5, Pages 1137-1140Publisher
SOC BRASILEIRA QUIMICA
DOI: 10.1590/S0100-40422008000500039
Keywords
HPLC; juice; vitamin C
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The aim of the present study was determining the main organic acids in pulp and juices, as well as evaluating their stability, after opening the package, by liquid chromatography in a C18 column with isocratic elution and UV detection. In acai pulp tartaric, malic and citric acids were found. Cashew samples presented all of the organic acids evaluated, besides high concentrations of ascorbic and malic acids. Acerola pulp had the highest ascorbic acid concentration. A small decrease in organic acid content during storage was observed. Malic and citric acids seem to be more stable than tartaric and ascorbic acids.
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