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Título: Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties.
Autor: Ribeiro, Bárbara
Rangel, Joana
Valentão, P.
Andrade, P.B.
Pereira, J.A.
Bölke, H.
Seabra, R.M.
Palavras-chave: Chestnut
Castanea sativa
Organic acids
Issue Date: 2007
Editora: Elsevier
Citação: Food Chemistry. ISSN 0308-8146. 100:2 (2007) p. 504-508.
Resumo: 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.
ISSN: 0308-8146
Appears in Collections:PTV - Artigos em Revistas Indexados ao ISI
CIMO - Artigos em Revistas Indexados ao ISI

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