Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/735
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
Judia
Longal
Processing
Organic acids
Data: 2007
Editora: Elsevier
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
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.
Peer review: yes
URI: http://hdl.handle.net/10198/735
ISSN: 0308-8146
Aparece nas colecções:PTV - Artigos em Revistas Indexados ao ISI/Scopus

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Ribeiro et al., 2007. Food Chemistry, 100, 504-508.pdf130,85 kBAdobe PDFVer/Abrir


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.