Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying Drying influence on chestnut organic acids

• Type: Article in International Scientific Journal
• Date: 2018

Authors

Delgado, T (Author) Other; Ramalhosa, E (Author) Other; Pereira, JA (Author) Other; Susana Casal (Author) FFUP

Journal

Title: International Journal of Food Properties

Vol. 21

Pages: 557-565

ISSN: 1094-2912

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 11 Citations

Scopus - 11 Citations

Other information

Authenticus ID: P-00N-YTX

DOI: 10.1080/10942912.2018.1454945

Abstract (EN): The objective of the present work was to evaluate the effect of hot air convective drying on the organic acid profile of chestnut. An extractive method, with internal standard, followed by HPLC-UV was validated, allowing the quantification of malic, ascorbic, citric, and fumaric acids with good precision and accuracy. Fresh chestnuts presented differences between varieties. The thermal process caused equivalent losses of ascorbic acid on both varieties, but higher losses of malic acid in Longal. Furthermore, fumaric acid contents increased on both varieties. Therefore, hot air convective drying affected the organic acid composition of chestnut slices, and this effect was varietal dependent.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9