Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties

Detalhes bibliográficos
Autor(a) principal: Ribeiro, Bárbara
Data de Publicação: 2007
Outros Autores: Rangel, Joana, Valentão, Patrícia, Andrade, Paula B., Pereira, J.A., Bölke, Hanna, Seabra, Rosa M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/735
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.
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spelling Organic acids in two Portuguese chestnut (Castanea sativa Miller) varietiesChestnutCastanea sativaJudiaLongalProcessingOrganic acidsThe 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.ElsevierBiblioteca Digital do IPBRibeiro, BárbaraRangel, JoanaValentão, PatríciaAndrade, Paula B.Pereira, J.A.Bölke, HannaSeabra, Rosa M.2008-09-03T13:04:48Z20072007-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/735engRibeiro, 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. 504-5080308-814610.1016/j.foodchem.2005.09.073info: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:RCAAP2023-11-21T10:03:46Zoai:bibliotecadigital.ipb.pt:10198/735Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:54:24.458155Repositório 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 acids in two Portuguese chestnut (Castanea sativa Miller) varieties
title Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties
spellingShingle Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties
Ribeiro, Bárbara
Chestnut
Castanea sativa
Judia
Longal
Processing
Organic acids
title_short Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties
title_full Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties
title_fullStr Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties
title_full_unstemmed Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties
title_sort Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties
author Ribeiro, Bárbara
author_facet Ribeiro, Bárbara
Rangel, Joana
Valentão, Patrícia
Andrade, Paula B.
Pereira, J.A.
Bölke, Hanna
Seabra, Rosa M.
author_role author
author2 Rangel, Joana
Valentão, Patrícia
Andrade, Paula B.
Pereira, J.A.
Bölke, Hanna
Seabra, Rosa M.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Ribeiro, Bárbara
Rangel, Joana
Valentão, Patrícia
Andrade, Paula B.
Pereira, J.A.
Bölke, Hanna
Seabra, Rosa M.
dc.subject.por.fl_str_mv Chestnut
Castanea sativa
Judia
Longal
Processing
Organic acids
topic Chestnut
Castanea sativa
Judia
Longal
Processing
Organic acids
description 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.
publishDate 2007
dc.date.none.fl_str_mv 2007
2007-01-01T00:00:00Z
2008-09-03T13:04:48Z
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/10198/735
url http://hdl.handle.net/10198/735
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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
0308-8146
10.1016/j.foodchem.2005.09.073
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 Elsevier
publisher.none.fl_str_mv Elsevier
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
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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
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