scholarly journals Tannin and organic acid content in the leaves of cranberry (genus Vaccinium L., subgenus Oxycoccus (Hill.) A. Gray)

2013 ◽  
Vol 38 (2) ◽  
pp. 89-101
Author(s):  
Jan Sarosiek ◽  
Wanda Gugnacka-Fiedor ◽  
Zofia Wiewiórka
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
Species Differences ◽  
Vaccinium Macrocarpon ◽  
Organic Acid Content ◽  
Qualitative Analyses

Quantitative and qualitative analyses of tannins and organic acids in 23 populations were conducted. Studied populations represented following species: <i>Vaccinium macrocarpon</i> Ait., <i>Vaccinium microcarpum</i> (Turcz. ex Rupr.) Schmalh. and <i>Vaccinium oxycoccus</i> L. Significant inter-species differences in tannin and organic acid contents were found. As they were proved to be conditioned ecologically, they could not be used in the chemotaxonomy of cranberries.

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.

Changes induced by aluminum stress in the organic acid content of maize seedlings: The crucial role of exogenous citrate in enhancing seedling growth

Biologia ◽  
2009 ◽  
Vol 64 (6) ◽  
Author(s):  
Radhouane Chaffai ◽  
Tinni Nouhou Seybou ◽  
Brahim Marzouk ◽  
Ezzedine Ferjani
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
Al Toxicity ◽  
Maximal Effect ◽  
Maize Seedlings ◽  
Al Tolerance ◽  
Elevated Exposure ◽  
Organic Acid Content

AbstractWe have studied the effect of Al on growth and morphology of maize seedlings (Zea mays L.), the changes in organic acid content as well as the role of application of exogenous citrate in enhancing the Al tolerance. Al treatment induced inhibition of root growth, causing morphological symptoms of Al toxicity. Al decreased significantly the malate content in roots compared to control plants. However, the citrate and total organic acids did not show any change, indicating that one mechanism underlying plant defense may involve the maintenance a normal levels of organic acids in roots. The succinate content increased in roots at 1000 µmol L−1 Al, while that of lactate decreased. However, 500 and 1000 µmol L−1 Al significantly increased the total organic acid in shoots, due to an increase in the succinate and malate contents. By contrast, the citrate and lactate levels decreased at 250 and 500 µmol L−1 Al. To investigate the role of citrate in enhancing the plant growth, citrate was supplied to nutrient medium containing 500 µmol L−1 Al at different Al:Citrate ratios (1:1, 1:2 and 1:3). The addition of citrate in the nutrient solution resulted in an alleviation of Al toxicity, with the maximal effect obtained at Al:Citrate ratio of 1:2. These data provide evidence that in maize, the organic acids, mainly citrate play an important role in enabling the plant to tolerate elevated exposure to Al concentration.

DETERMINATION OF GUT BACTERIAL METABOLITES IN RADIATION EXPOSED MICE

2019 ◽  
Vol 184 (3-4) ◽  
pp. 493-495
Author(s):  
Yamato Sakamoto ◽  
Takakiyo Tsujiguchi ◽  
Koichi Ito ◽  
Kanako Yamanouchi
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Radiation Exposure ◽  
Human Health ◽  
Acid Content ◽  
Gut Microflora ◽  
Protective Agents ◽  
Common Trend ◽  
Organic Acid Content

Abstract Gut microflora (GM) impacts human health in various ways, both beneficial and detrimental. Recently, it has attracted attention for its application in treatment, as protective agents, and as biomarkers in radiation exposure. In this study, we focused on organic acids that have not yet been reported to be related to radiation exposure; we measured the pH and organic acid content in the faeces of 0, 2, 4 and 8 Gy-irradiated mice. A common trend of fluctuation of some organic acids was observed in each group, suggesting a correlation between radiation exposure and organic acid fluctuation. Lactate fluctuation was similar between 0 and 2 Gy-, and 4 and 8 Gy-irradiated mice. Based on this finding, we suggest that lactate may also be an organic acid that is greatly affected by irradiation.

scholarly journals Nitrogen Form and Solution pH Effect on Organic Acid Content of Cranberry Roots and Shoots

HortScience ◽  
1994 ◽  
Vol 29 (4) ◽  
pp. 313-315 ◽  
Author(s):  
Deborah L. Allan ◽  
Bruce D. Cook ◽  
Carl J. Rosen
Keyword(s):  
Organic Acid ◽  
Phenolic Acid ◽  
Acid Content ◽  
Protocatechuic Acid ◽  
Ph Effect ◽  
Vaccinium Macrocarpon ◽  
Solution Ph ◽  
N Form ◽  
Organic Acid Content ◽  
Total Concentrations

The effect of N form and solution pH on the carboxylic and phenolic acid content of cranberry (Vaccinium macrocarpon Ait. cv. Searles) shoots and roots was determined in a greenhouse experiment. The predominant carboxylic acids measured were malate and citrate. Protocatechuic acid was the dominant phenolic acid detected. Total organic acid concentrations were unaffected by N form supplied. In shoots, higher total concentrations of organic acids were found at pH 4.5 than at 6.5 in the shoot, but there was little pH effect in the roots.

scholarly journals ASSESSMENT OF ORGANIC ACID CONTENT, AND BRIX VALUE OF REPRESENTATIVE INDIGENOUS FERMENTED PLANT BEVERAGES OF THAILAND

2016 ◽  
Vol 10 (1) ◽  
pp. 350 ◽  
Author(s):  
Chaiyavat Chaiyasut ◽  
Netnapa Makhamrueang ◽  
Sartjin Peerajan ◽  
Bhagavathi Sundaram Sivamaruthi
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
High Performance ◽  
Ph Value ◽  
Sugar Content ◽  
Human Consumption ◽  
Fermented Foods ◽  
Brix Value ◽  
Organic Acid Content

ABSTRACTObjective: In Thailand, people believe that the fermented plant beverages (FPBs) have the pharmaceutical effects and consumption of FPBs cure thediseases. This study was conducted to detect and quantify the organic acids, pH, and Brix value of the commonly using FPBs of Thailand.Methods: The samples were collected from all the region of Thailand. The total acidity, pH, and organic acid content were measured by titration, pHmeter, and high-performance liquid chromatography methods, respectively. The sugar content of the sample was assessed by Brix value determinationusing a refractometer.Results: All the tested FPBs showed the pH value of 2-4 except sample no. 64 (pH 6.49) and 65 (pH 5.72). The acidity of the samples showed a rangeof ~0.1-2.5% of lactic acid equivalent. The acidity of sample no. 64 and 65 was not in detectable level. As per the Thai Community Product Standard(TCPS) - No. 481/2004, all the samples were qualified for the human consumption except sample no. 64 and 65. About 34, 17, 58, 53, 8, 6, 12, and1 samples were detected with 0.018-0.241, 0.015-0.389, 0.028-1.244, 0.052-0.550, 0.024-0.267, 0.049-0.373, 0.025-0.980, and 0.31 mg/mL of as tartaric,malic, lactic, acetic, citric, sorbic, fumaric, and propionic acids, respectively. The sugar content of the sample no. 9 and 49 was >55 % of Brix value, whileother tested samples were <50%.Conclusion: All the tested FPBs were harmless to human regarding organic acid content, pH, and Brix value except sample no. 64 and 65 as per theTCPS. Further studies are mandatory to explore the microbial and pharmaceutical nature of traditional FPBs and other fermented foods of Thailand.Keywords: Brix value, Fermented plant beverages, Morinda, Organic acids, pH.

scholarly journals Content in organic acids of Mespilus spp. and Crataegus spp. genotypes

2020 ◽  
Vol 48 (1) ◽  
pp. 171-176
Author(s):  
Sina N. COSMULESCU ◽  
Ion TRANDAFIR ◽  
Flavia SCRIECIU ◽  
Ana-Maria STOENESCU
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Malic Acid ◽  
Acid Content ◽  
Hplc Analysis ◽  
Functional Foods ◽  
Electron System ◽  
Daily Consumption ◽  
Crataegus Monogyna ◽  
Organic Acid Content

Medlar and hawthorn genotypes were analyzed and also their individual organic acids, in order to better understand their use as functional foods, but also as ingredients in pharmaceutical, nutritional products and in medicine. HPLC analysis was carried out using a Surveyor Thermo Electron system. Ascorbic, oxalic, tartric, malic, citric, succinic and fumaric acids were detected. On average, malic acid was predominant with a range of 415.08 mg/100 g FW in Mespilus germanica and 1,128.68 mg/100 g FW in Crataegus pentagyna. The order of organic acid depending on their content/100 g FW was: for Mespilus germanica - malic > tartric > oxalic > citric > fumaric > ascorbic > succinic; for Crataegus monogyna - malic > oxalic > citric > succinic >tartric > ascorbic > fumaric; for Crataegus pentagyna - malic > citric > oxalic > succinic >tartric > ascorbic > fumaric. The data obtained in this study do confirm that medlar and hawthorn fruits are a rich source of organic acid, and their organic acid content within the 100 g was greater than human daily consumption for this required level.

Bio-Boron Fertilizer Applications Affect Amino Acid and Organic Acid Content and Physiological Properties of Strawberry Plant

2018 ◽  
Vol 61 (2) ◽  
pp. 129-137 ◽  
Author(s):  
N. Kitir ◽  
A. Gunes ◽  
M. Turan ◽  
E. Yildirim ◽  
B. Topcuoglu ◽  
...  
Keyword(s):  
Amino Acid ◽  
Organic Acid ◽  
Acid Content ◽  
Strawberry Plant ◽  
Physiological Properties ◽  
Organic Acid Content
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