Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties

• Type: Article in International Scientific Journal
• Date: 2007

Authors

Barbara Ribeiro (Author) Other; Joana Rangel (Author) Other; Patricia Valentao (Author) FFUP; Paula B Andrade (Author) FFUP; Jose Alberto Pereira (Author) Other; Hanna Bolke (Author) Other; Rosa M Seabra (Author) Other

Journal

Title: Food Chemistry

Vol. 100 No. 1

Pages: 504-508

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 54 Citations

ISI Web of Science

Scopus - 66 Citations

Scientific classification

CORDIS: Health sciences

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-004-D6S

DOI: 10.1016/j.foodchem.2005.09.073

Resumo (PT): The organic acids composition of two different chestnut (Castanea sativa Miller) varieties (Judia and Longal) were determined by HPLC/UV. In order to check the influence of the processing over these compounds, samples treated in three distinct manners (roasted, boiled and fried) were also analysed. The results showed that chestnut is characterized by the presence of seven organic acids: oxalic, cis-aconitic, citric, ascorbic, malic, quinic and fumaric acids. The organic acid quantitative profile allows the distinction of the two varieties. Longal variety samples presented higher organic acids contents than those from Judia variety. The contents of the pair malic plus quinic acids may be useful for the discrimination of the two varieties. Roasting, boiling and frying procedures lead to significant reduction of total organic acids contents. <br> <br> Keywords: Chestnut; Castanea sativa; Judia; Longal; Processing; Organic acids <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4HP6GGD-3&_user=2460038&_coverDate=12%2F31%2F2007&_rdoc=12&_fmt=high&_orig=browse&_srch=doc-info(%23toc%235037%232007%23998999997%23626427%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=62&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=ad3e89de6cc970f394d6955b59e07d18"> Texto integral</a> <br> <br>

Abstract (EN): The organic acids composition of two different chestnut (Castanea sativa Miller) varieties (Judia and Longal) were deter-mined by HPLC/UV. In order to check the influence of the processing over these compounds, samples treated in three distinct manners (roasted, boiled and fried) were also analysed. The results showed that chestnut is characterized by the presence of seven organic acids: oxalic, cis-aconitic, citric, ascorbic, malic, quinic and fumaric acids. The organic acid quantitative profile allows the distinction of the two varieties. Longal variety samples presented higher organic acids contents than those from Judia variety. The contents of the pair malic plus quinic acids may be useful for the discrimination of the two varieties. Roasting, boiling and frying procedures lead to significant reduction of total organic acids contents.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5