scholarly journals l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S228-S231 ◽  
Author(s):  
A. Kunicka-Styczyńska ◽  
E. Pogorzelski
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Malic Acid ◽  
Hplc Method ◽  
Yeast Strains ◽  
Acid Effect ◽  
Interspecies Hybrids ◽  
Saccharomyces Bayanus ◽  
The Right ◽  
By Products

Industrial wine yeasts Saccharomyces bayanus and two interspecies hybrids (S. cerevisiae × S. bayanus) were checked for their suitability for fermentation of apple musts with different L-malic acid content (4, 7 and 11 g/l). The fermentation profiles including main organic acids, acetaldehyde, diacetyl, glycerol, esters and polyphenols were presented. The results were obtained by HPLC method (organic acids, acetaldehyde, glycerol, diacetyl), GC (esters), colorimetrically (polyphenols) and enzymatically (L-malic acid, ethanol). Although the fermentation profiles of wines were characteristic for specific yeast strains, similarities in organic acid profiles of wines fermented by S. bayanus and its hybrid S-779/25 were noted. In all the tested wines L-malic, pyruvic and citric acids were dominant. Statistical analysis of all wine parameters indicates that yeast strains respond individually to different acidities of the fermentation environment. In order to choose the right yeast strain for the fermentation of acidic musts, information about fermentation profiles should be included in the collection certificate of yeast strains.

scholarly journals Analisis Beberapa Asam Organik pada Nira Aren Menggunakan HPLC Fasa Terbalik Kolom YMC Triart C18

Jurnal MIPA ◽  
2015 ◽  
Vol 4 (1) ◽  
pp. 51
Author(s):  
Sitti R. Limo
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Malic Acid ◽  
Potassium Dihydrogen Phosphate ◽  
Hplc Method ◽  
Dihydrogen Phosphate ◽  
Column Temperature ◽  
Potassium Dihydrogen ◽  
Standard Curve ◽  
Palm Juice

Metode HPLC fasa terbalik dengan kolom YMC Triart C18 dapat digunakan untuk pemisahan dan perhitungan konsentrasi asam organik pada nira aren. Metode analisis HPLC ini dilakukan pada suhu kolom 400C dan dideteksi pada panjang gelombang 210 nm dengan kalium dihidrogen fosfat (pH 2.8) sebagai fase gerak. Sampel yang diuji pada penelitian ini adalah nira aren yang diperoleh dari daerah kota Tomohon. Penentuan asam-asam organik dalam nira aren dilakukan menggunakan asam-asam standard asam malat, asam askorbat, asam laktat, asam asetat, asam sitrat, asam piroglutamat, dan asam fumarat. Ketujuh asam organik ini terdeteksi dalam sampel nira aren. Akan tetapi, keberadaan asam organik tersebut bergantung pada kondisi nira itu sendiri karena nira aren mudah mengalami fermentasi. Perhitungan konsentrasi asam organik pada nira aren menggunakan kurva standard dan diperoleh konsentrasi asam organik yang tertinggi dalam nira aren adalah asam malat yaitu  0.198 g/100mL untuk sampel A dan 0.774 g/100mL untuk sampel B.Reverse phase HPLC method using YMC Triart C18 can used to separating and calculating concentration of organic acid in palm juice. This method did on 40 0C column temperature and detected on  wavelength 210 cm with potassium dihydrogen phosphate (pH 2.8) as a mobile phase. Sample which tested on this research is palm juice with getted from Tomohon city. Determining of organic acids on palm juice did used standard acids such as malic acid, ascorbic acid, lactic acid, acetic acid, citric acid, pyroglutamic acid and fumaric acid. This seventh organic acids was detected on the palm juice sample, but the presence of its organic acid was dependent on condition of the palm juice its self, because the palm juice can fermenting easily. Calculating of concentration of organic acid on palm juice used standard curve and getted the highest concentration of organic acid was malic acid that is 0.198 g/100 mL for sample A and  0.774 g/100 mL for sample B.

scholarly journals COMPOSITION OF MAJOR ORGANIC ACIDS IN VEGETABLES AND SPICES

2015 ◽  
Vol 3 ◽  
pp. 447-454 ◽  
Author(s):  
Liga Priecina ◽  
Daina Karklina
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
High Performance ◽  
Hplc Method ◽  
Metabolic Process ◽  
High Importance ◽  
Taste And Odor ◽  
Pre Treatment ◽  
Organic Acid Content

Organic acids are one of the major phytochemicals in vegetables and responsible for food taste and odor. Different organic acids are analyzed in fruits and cereals, but least in vegetables and spices. Organic acids has been analyzed because of their high importance in the formation of other phytochemical and increased antioxidant activity. The aim of the current research was to determine the oxalic, tartaric, quinic, malic, malonic, ascorbic, citric, fumaric, succinic, salicylic and benzoic acid content in fresh and pre-treated (with steam) vegetables and spices using high performance liquid chromatography (HPLC) method. Major organic acids in highest concentrations in spices and vegetables are quinic, malic, malonic and citric acids. Spices contain higher total organic acid content than vegetables. Using steaming as pre-treatment, some of the organic acids content significantly decreased. Obtained changes could be explained by the organic acid formation into more complex chemicals in food or metabolic process. For the future, these changes will be combined with individual phenolic compound changes in analyzed samples.

scholarly journals Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S319-S322 ◽  
Author(s):  
A. Kunicka-Styczyńska
Keyword(s):  
Malic Acid ◽  
Ph Effect ◽  
Hplc Method ◽  
Optimal Parameters ◽  
Wine Yeasts ◽  
Anaerobic Conditions ◽  
Fermentation Products ◽  
Yeast Strains ◽  
Industrial Strains ◽  
Selection Of

Industrial wine yeasts <I>Saccharomyces cerevisiae</I> Syrena, an interspecies hybrid (<I>S. cerevisiae × S. bayanus</I>) HW2-3 and <I>Schizosaccharomyces pombe</I> met 3–15 h<sup>+>/sup> were examined to determine changes in fermentation profiles in different environmental conditions in YG medium with different concentrations of glucose (2, 6, 40 or 100 g/l), L-malic acid (4, 7 or 11 g/l) and at pH 3.0, 3.5 and 5.0. The results were obtained by HPLC method (organic acids, acetaldehyde, glycerol, diacetyl) and enzymatically (L-malic acid, ethanol). In anaerobic conditions (100 g/l glucose), the optimal parameters for L-malic acid decomposition for <I>S. cerevisiae</I> Syrena and the hybrid HW2-3 were 11 g/l L-malic acid and pH 3.0 and 3.5, respectively. <I>S. pombe</I> expressed the highest demalication activity at 40 and 100 g/l glucose, 7 g/l L-malic acid and pH 3.0. The fermentation profiles of selected metabolites of yeast were unique for specific industrial strains. These profiles may help in the proper selection of yeast strains to fermentation and make it possible to predict the organoleptic changes in the course of fruit must fermentation.

scholarly journals Disruption of a putative mitochondrial oxaloacetate shuttle protein in Aspergillus carbonarius results in secretion of malic acid at the expense of citric acid production

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Lei Yang ◽  
Tore Linde ◽  
Abeer H. Hossain ◽  
Mette Lübeck ◽  
Peter J. Punt ◽  
...  
Keyword(s):  
Citric Acid ◽  
Organic Acids ◽  
Organic Acid ◽  
Malic Acid ◽  
Acid Production ◽  
Mitochondrial Membrane ◽  
Citric Acid Production ◽  
Aspergillus Carbonarius ◽  
Transcription Analysis ◽  
Organic Acid Production

Abstract Background In filamentous fungi, transport of organic acids across the mitochondrial membrane is facilitated by active transport via shuttle proteins. These transporters may transfer different organic acids across the membrane while taking others the opposite direction. In Aspergillus niger, accumulation of malate in the cytosol can trigger production of citric acid via the exchange of malate and citrate across the mitochondrial membrane. Several mitochondrial organic acid transporters were recently studied in A. niger showing their effects on organic acid production. Results In this work, we studied another citric acid producing fungus, Aspergillus carbonarius, and identified by genome-mining a putative mitochondrial transporter MtpA, which was not previously studied, that might be involved in production of citric acid. This gene named mtpA encoding a putative oxaloacetate transport protein was expressed constitutively in A. carbonarius based on transcription analysis. To study its role in organic acid production, we disrupted the gene and analyzed its effects on production of citric acid and other organic acids, such as malic acid. In total, 6 transformants with gene mtpA disrupted were obtained and they showed secretion of malic acid at the expense of citric acid production. Conclusion A putative oxaloacetate transporter gene which is potentially involved in organic acid production by A. carbonarius was identified and further investigated on its effects on production of citric acid and malic acid. The mtpA knockout strains obtained produced less citric acid and more malic acid than the wild type, in agreement with our original hypothesis. More extensive studies should be conducted in order to further reveal the mechanism of organic acid transport as mediated by the MtpA transporter.

Non-volatile Organic Acid Profiles of Peas and Carrots Cooked by Microwaves1

1979 ◽  
Vol 42 (5) ◽  
pp. 385-388 ◽  
Author(s):  
L. D. MABESA ◽  
R. E. BALDWIN ◽  
G. B. GARNER
Keyword(s):  
Liquid Chromatography ◽  
Organic Acids ◽  
Organic Acid ◽  
Malic Acid ◽  
Microwave Oven ◽  
Gas Liquid Chromatography ◽  
Total Chlorophyll ◽  
Volatile Organic ◽  
Volatile Organic Acids ◽  
Chlorophyll Retention

Frozen peas and frozen carrots were obtained from a local supermarket and cooked in a consumer microwave oven (550 watts of cooking power) and in an institutional microwave oven (1150 watts of cooking power). Non-volatile organic acids of each vegetable were identified and quantitated by gas-liquid chromatography. Lactic, succinic, malic and citric acids were identified in peas. Relative concentrations of these acids increased after cooking, particularly in samples cooked without water in a consumer microwave oven. Only malic acid was identified in carrots. Concentration of this acid was not affected by any cooking treatments used in the study. The non-volatile organic acids found in both peas and carrots were not correlated with the sensory scores for flavor of these vegetables. However, total non-volatile organic acids found in peas tended to be negatively correlated with the total chlorophyll retention of all the cooked pea samples.

scholarly journals Organic acid effect on calcium uptake by the wheat roots

2009 ◽  
Vol 52 (1) ◽  
pp. 11-15 ◽  
Author(s):  
Fabrize Caroline Nunes ◽  
Mário Miyazawa ◽  
Marcos Antonio Pavan
Keyword(s):  
Root Growth ◽  
Organic Acids ◽  
Organic Acid ◽  
Calcium Uptake ◽  
Organic Ligand ◽  
Wheat Roots ◽  
Organic Complexes ◽  
Acid Effect ◽  
Ca Uptake ◽  
Complexation Reactions

This work evaluated the effect of the natural organic acids on the uptake of Ca by the wheat roots in a hydroponic solution. The following organic acids were evaluated: citric, oxalic, tartaric, malic, malonic, maleic, DL-malic, p-hydroxybenzoic, aconitic, and salicilic. The organic acids neither enhanced the root growth nor increased Ca uptake. The salicilic and malic acids were highly toxic and decreased the root growth. The citric, tartaric, maleic, aconitic, and salicilic decreased the Ca uptake by the roots due to their higher capacity to form the stable complexes with Ca in solution at pH 6.0. Decreasing the Ca valence from Ca++ to CaL+ or CaL2(0) through the organic ligand complexation reactions decreased the Ca uptake. The results suggested that the wheat roots do not absorb Ca-organic complexes.

scholarly journals Responses of Swamp Cypress (Taxodium distichum) and Chinese Willow (Salix matsudana) Roots to Periodic Submergence in Mega-Reservoir: Changes in Organic Acid Concentration

Forests ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 203
Author(s):  
Xinrui He ◽  
Ting Wang ◽  
Kejun Wu ◽  
Peng Wang ◽  
Yuancai Qi ◽  
...  
Keyword(s):  
Oxalic Acid ◽  
Organic Acids ◽  
Organic Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Woody Species ◽  
Base Diameter ◽  
Salix Matsudana ◽  
Winter Flooding

Organic acids are critical as secondary metabolites for plant adaption in a stressful situation. Oxalic acid, tartaric acid, and malic acid can improve plant tolerance under waterlogged conditions. Two prominent woody species (Taxodium distichum-Swamp cypress and Salix matsudana-Chinese willow) have been experiencing long-term winter submergence and summer drought in the Three Gorges Reservoir. The objectives of the present study were to explore the responses of the roots of two woody species during flooding as reflected by root tissue concentrations of organic acids. Potted sample plants were randomly divided into three treatment groups: control, moderate submergence, and deep submergence. The concentrations of oxalic acid, tartaric acid, and malic acid in the main root and lateral roots of the two species were determined at four stages. The results showed that T. distichum and S. matsudana adapted well to the water regimes of the reservoir, with a survival rate of 100% during the experiment period. After experiencing a cycle of submergence and emergence, the height and base diameter of the two species showed increasing trends. Changes in base diameter showed insignificant differences between submergence treatments, and only height was significant under deep submergence. The concentrations of three organic acids in the roots of two species were influenced by winter submergence. After emergence in spring, two species could adjust their organic acid metabolisms to the normal level. Among three organic acids, tartaric acid showed the most sensitive response to water submergence, which deserved more studies in the future. The exotic species, T. distichum, had a more stable metabolism of organic acids to winter flooding. However, the native species, S. matsudana, responded more actively to long-term winter flooding. Both species can be considered in vegetation restoration, but it needs more observations for planting around 165 m above sea level, where winter submergence is more than 200 days.

scholarly journals Total Phenolic Contents, Antioxidant Activities and Organic Acids Composition of Three Selected Fruit Extracts at Different Maturity Stages

2014 ◽  
Vol 2 (2) ◽  
pp. 40-46
Author(s):  
Seri Intan Mokhtar ◽  
Chee Leong Pheen ◽  
Ee Ven Lee ◽  
Nur Ain Abd Aziz
Keyword(s):  
Antioxidant Activity ◽  
Citric Acid ◽  
Organic Acids ◽  
Organic Acid ◽  
Malic Acid ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Young Stage

The total phenolic contents (TPC), antioxidant activities and organic acid composition of Salacca zalacca, Mangifera indica L. Chok Anan and Baccaurea motleyana Hook. F. extracts at different maturity stages were evaluated by using modified Folin-Ciocalteu assay at 765 nm absorbance, 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and HPLC RP18 column at 215 nm. TPC content ranged from 63.9 mg GAE/100g to 381.23 mg GAE/100g, whereas the antioxidant activity ranged from 3.10% - 84.45%. The M. indica L. Chok Anan contained malic acid and citric acid in the range of 43.897-73.396 mg/100g FW and 2.681-18.428 mg/100g FW at young to ripe stages, respectively. B. motleyana Hook. F. contained citric acid and tartaric acid in the range of 4.649-6.114 mg/100g FW and 3.645-4.365 mg/100g FW at young to ripe stages, respectively. S. zalacca contained malic acid and citric acid in the range of 4.270-17.926mg/100g FW and 0.845-3.284 mg/100g FW at young to ripe stages, respectively. The highest TPC and antioxidant activity were found in the young stage of S. zalacca fruit extract with lowest inhibitory concentration (IC50) valued at 0.57 mgml-1. There was a positive linear correlation between the TPC and antioxidant activities of the fruit extracts. Malic acid is the predominant organic acid in M. indica L. Chok Anan and S. zalacca, while citric acid is the predominant organic acid in B. motleyana Hook. F. This research suggests that the studied fruits at young stage are a better source of TPC and antioxidants. The tested fruits showed a decrease in the concentration of organic acids with ripening.

scholarly journals Alcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition

2020 ◽  
Vol 72 (4) ◽  
pp. 183-194
Author(s):  
Viktoria Kapcsandi ◽  
Erika Lakatos Hanczne ◽  
Agnes Nagy ◽  
Rita Szekelyhidi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Organic Acids ◽  
Organic Acid ◽  
Succinic Acid ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Ph Adjustment ◽  
Yeast Strains ◽  
Pre Treatment

The aim of this study was to determine the effect of two yeast strains (Saccharomyces cerevisiae and S. bayanus) on the fermentation with or without additional pectinase. The organic acids products (tartaric, malic, and succinic acid), carbohydrates (glucose, fructose, and sucrose) utilized, and ethanol produced were examined by HPLC. The efficiency of fermentation was affected by several parameters such as the preparation procedure of the fruits, like temperature (18�C), yeast strain applied, pH adjustment (3.2), the dosage of yeast nutrient and application of pectinase. We have found that pectinase pre-treatment and S. cerevisiae could significantly alter the amount of the examined components, which changed the quality of the end product. We have also experienced significant (p≤0.05) differences in the sugar utilisation of yeast strains as well as organic acid contents in the different stages of fermentation, where the samples fermented with spontaneous and identified yeast strains.

scholarly journals Transcriptome Analysis Provides Insights into the Root Response of Chinese Fir to Phosphorus Deficiency

2021 ◽  
Author(s):  
Wanting Chen ◽  
Mengyan Zhou ◽  
Mingzhen Zhao ◽  
Ranhong Chen ◽  
Mulualem Tigabu ◽  
...  
Keyword(s):  
Citric Acid ◽  
Organic Acids ◽  
Organic Acid ◽  
Malic Acid ◽  
Glyoxylate Cycle ◽  
Acid Synthesis ◽  
Chinese Fir ◽  
Purple Acid Phosphatase ◽  
Timber Species ◽  
Pi Deficiency

Abstract Background: Phosphorus is one of the essential elements for plant growth and development, but the content of plant available phosphorus (Pi) in many soil types is low. As a fast-growing timber species, Chinese fir is in great demand of Pi, and the lack of Pi in soil restricts the increase of productivity of Chinese fir plantation. Root morphology and the synthesis and secretion of organic acids play an important role in the uptake of phosphorus, but the molecular mechanisms of Chinese fir in response to Pi deficiency are largely unexplored. Results: In this study, seedlings of Yang 061 clone were grown under three Pi supply levels (0, 5 and 10 mg·L-1 P) and morphological attributes, organic acid content and enzyme activity were measured, the transcriptome data of Chinese fir root system were obtained and the expression levels of phosphorus responsive genes and organic acid synthesis related genes on citric acid and glyoxylate cycle pathway were determined. The results showed that there were 50,808 Unigenes annotated from the transcriptome of Chinese fir roots. Among differentially expressed genes, seven genes of phosphate transporter family and seventeen genes of purple acid phosphatase family were up-regulated by Pi deficiency, two proteins of SPX domain were up-regulated and one was down-regulated. The metabolic pathways of the citric acid and glyoxylate cycle pathway were mapped, and the expression characteristics of the related Unigenes under different phosphorus treatments were analyzed. The genes involved in malic acid and citric acid synthesis were up-regulated, and the activities of the related enzymes were significantly enhanced under long-term stress. The contents of citric acid and malic acid in the roots of Chinese fir increased after 30days of Pi deficiency. Conclusion: The Chinese fir roots showed increased expression of citrate and malate synthesis genes, increased content of organic acids and enhanced activities of related enzymes under Pi deficiency. The results provide a new insight for revealing the molecular mechanism of Pi deficiency and the pathway of organic acid synthesis in Chinese fir roots.

Sign in / Sign up

Export Citation Format

Share Document