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

Detalhes bibliográficos
Autor(a) principal: Delgado, Teresa
Data de Publicação: 2018
Outros Autores: Ramalhosa, Elsa, Pereira, J.A., Casal, Susana
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/17834
Resumo: 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.
id RCAP_ac51b21d82fc9afc0037f5df970eca09
oai_identifier_str oai:bibliotecadigital.ipb.pt:10198/17834
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective dryingChestnut fruitsCastanea sativa millDryingOrganic acid compositionThe 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.Taylor & FrancisBiblioteca Digital do IPBDelgado, TeresaRamalhosa, ElsaPereira, J.A.Casal, Susana2018-07-24T10:49:05Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/17834engDelgado, 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. 557-5651532-238610.1080/10942912.2018.1454945info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:40:54Zoai:bibliotecadigital.ipb.pt:10198/17834Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:07:45.745484Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying
title Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying
spellingShingle Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying
Delgado, Teresa
Chestnut fruits
Castanea sativa mill
Drying
Organic acid composition
title_short Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying
title_full Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying
title_fullStr Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying
title_full_unstemmed Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying
title_sort Organic acid profile of chestnut (Castanea sativa Mill.) as affected by hot air convective drying
author Delgado, Teresa
author_facet Delgado, Teresa
Ramalhosa, Elsa
Pereira, J.A.
Casal, Susana
author_role author
author2 Ramalhosa, Elsa
Pereira, J.A.
Casal, Susana
author2_role author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Delgado, Teresa
Ramalhosa, Elsa
Pereira, J.A.
Casal, Susana
dc.subject.por.fl_str_mv Chestnut fruits
Castanea sativa mill
Drying
Organic acid composition
topic Chestnut fruits
Castanea sativa mill
Drying
Organic acid composition
description 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.
publishDate 2018
dc.date.none.fl_str_mv 2018-07-24T10:49:05Z
2018
2018-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/17834
url http://hdl.handle.net/10198/17834
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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
1532-2386
10.1080/10942912.2018.1454945
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799135334853771264

Registros relacionados