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Orientador(es)
Resumo(s)
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, cisaconitic,
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.
Descrição
Palavras-chave
Chestnut Castanea sativa Judia Longal Processing Organic acids
Contexto Educativo
Citação
Ribeiro, Bárbara; Rangel, Joana; Valentão, P.; Andrade, P.B.; Pereira, J.A.; Bölke, H.; Seabra, R.M. (2007). Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties. Food Chemistry. ISSN 0308-8146. 100:2, p. 504-508
Editora
Elsevier