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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2018

Autores

Delgado, T (Autor) Outra; Ramalhosa, E (Autor) Outra; Pereira, JA (Autor) Outra; Susana Casal (Autor) FFUP

Revista

Título: International Journal of Food Properties

Vol. 21

Páginas: 557-565

ISSN: 1094-2912

Editora: Taylor & Francis

Indexação

ISI Web of Knowledge - 11 Citações

Scopus - 11 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9