Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying

Delgado, Teresa; Ramalhosa, Elsa; Pereira, J.A.; Casal, Susana

Publication

Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying

2018Journal article

dc.contributor.author	Delgado, Teresa
dc.contributor.author	Ramalhosa, Elsa
dc.contributor.author	Pereira, J.A.
dc.contributor.author	Casal, Susana
dc.date.accessioned	2018-07-24T10:49:05Z
dc.date.available	2018-07-24T10:49:05Z
dc.date.issued	2018
dc.description.abstract	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.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Delgado, Teresa; Ramalhosa, Elsa; Pereira, José Alberto, Casal, Susana (2018). Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying. International Journal of Food Properties. ISSN 1532-2386. 21:1, p. 557-565	pt_PT
dc.identifier.doi	10.1080/10942912.2018.1454945	pt_PT
dc.identifier.issn	1532-2386
dc.identifier.uri	http://hdl.handle.net/10198/17834
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	Taylor & Francis	pt_PT
dc.relation.ispartofseries	1;
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Chestnut fruits	pt_PT
dc.subject	Castanea sativa mill	pt_PT
dc.subject	Drying	pt_PT
dc.subject	Organic acid composition	pt_PT
dc.title	Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.awardURI	info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F82285%2F2011/PT
oaire.awardURI	info:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURI	info:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.endPage	565	pt_PT
oaire.citation.startPage	557	pt_PT
oaire.citation.title	International Journal of Food Properties	pt_PT
oaire.citation.volume	21	pt_PT
oaire.fundingStream	SFRH
oaire.fundingStream	5876
oaire.fundingStream	5876
person.familyName	Ramalhosa
person.familyName	Pereira
person.givenName	Elsa
person.givenName	José Alberto
person.identifier.ciencia-id	1A1D-FC05-A05D
person.identifier.ciencia-id	611F-80B2-A7C1
person.identifier.orcid	0000-0003-2503-9705
person.identifier.orcid	0000-0002-2260-0600
person.identifier.rid	L-6798-2014
person.identifier.scopus-author-id	6602978189
person.identifier.scopus-author-id	57204366348
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.name	Fundação para a Ciência e a Tecnologia
project.funder.name	Fundação para a Ciência e a Tecnologia
project.funder.name	Fundação para a Ciência e a Tecnologia
rcaap.rights	openAccess	pt_PT
rcaap.type	article	pt_PT
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