Organic acids profile in tomato juice by HPLC with UV detection

Journal of Food Quality

Volumn 30, Issue 2, 2007, Pages 253-266

  Marconi, Ombretta ^a   Floridi, Simona ^a   Montanari, Luigi ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ALLIUM CEPA; LYCOPERSICON ESCULENTUM;

EID: 34147179562     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2007.00119.x     Document Type: Article

References (29)

1. AOAC. 1970. Official Methods of Analysis, Association of Official Analytical Chemists, Washington, D.C.
2. BALDWIN, E.A., NISPEROS-CARRIEDO, M.O., BAKER, R. and SCOTT, J.W. 1991. Quantitative analysis of flavour parameters in six parameters in six Florida Tomato cultivars (Lycopersicon esculentum Mill.). J. Agric. Food Chem. 39, 1135-1140.
3. BLANCO GOMIS, D. and MANGAS ALONSO, J.J. 1996. Analysis for organic acids. In Handbook of Food Analysis (M. Leo and L. Nollet, eds.) pp. 715-743, Marcel Dekker, New York, NY.
4. CAUSSE, M., SALIBA-COLOMBANI, V., LECOMTE, L., DUFFÉ, P., ROUSSELLE, P. and BURET, M. 2002. QTL analysis of fruit quality in fresh market tomato: A few chromosome regions control the variation of sensory and instrumental traits. J. Exp. Bot. 53, 2089-2098.
5. CAWTHRAY, G.R. 2003. An improved reversed-phase liquid Chromato-graphic method for the analysis of low-molecular mass organic acids in plant root exudates. J. Chromatogr. A 1011, 233-240.
6. COCCHI, M., LAMBERTINI, P., MANZINI, D., MARCHETTI, A. and ULRICI, A. 2002. Determination of carboxylic acids in vinegars and aceto balsamico tradizionale di Modena by HPLC and GC methods. J. Agric. Food Chem. 50, 5255-5261.
7. DAVIES, J.N. and HOBSON, G.E. 1981. The constituents of tomato fruit - the influence of environment, nutrition, and genotype. Crit. Rev. Food Sci. Technol. 15, 205-280.
8. EURACHEM GUIDE. 1998. The fitness for purpose of analytical methods. LGC (Teddington) Ltd, Middlesex, U.K.
9. JAYAPRAKASHA, G.K. and SAKARIAH, K.K. 2002. Determination of organic acids in leaves and rinds of Garcinia indica (Desr) by LC. J. Pharm. Biomed. Anal. 28, 379-384.
10. JONES, R.A. and SCOTT, S.J. 1984. Genetic potential to improve tomato flavor in commercial FI hybrids. J. Am. Hortic. Sci. 709, 318-321.
11. KADER, A.A., MORRIS, L.C., STEVENS, M.A. and ALBRIGHT-HOLTON, M.A. 1978. Composition and flavor quality of fresh market tomatoes as influenced by some postharvest handling procedures. J. Am. Hortic. Sci. 103, 6-13.
12. KLAMPFL, C.W., BUCHBERGER, W. and HADDAD, P.R. 2000. Determination of organic acids in food sample by capillary zone electrophoresis. J. Chromatogr. A 881, 357-364.
13. LOWENSTEIN, J.M. and BRUNENGRABER, H. 1981. Hydroxycitrate. Methods Enzymol 72, 487-497.
14. MALMARY, G.H., MONTEIL, F., MOLINIER, J.R., HANINE, H., CONTE, T. and MOURGUES, J. 1995. Recovery of aconitic acid from simulated aqueous effluents of the sugar-cane industry through liquid-liquid extraction. Bioresour. Technol. 52, 33-36.
15. MALUNDO, T.M.M., SHEWFELT, T.R.L. and SCOTT, J.W. 1999. Flavor quality of fresh tomato as affected by sugar and acid level. Postharvest Biol. Technol. 6, 103-110.
16. MANCINI, F., MINIATI, E. and MONTANARI, L. 2000. Determination of organic acid anions in Italian beers by a new HPLC method. Ital. J. Food Sci. 72, 443-150.
17. MILARDI, S.S., GOULD, W.A. and CLEMENTS, R.L. 1969. Heat processing effect on starch, sugar, proteins, amino acids, and organic acids of tomato juice. Food Technol. 23, 691-693.
18. MINISTRY OF AGRICULTURE AND FORESTRY. 1989. Official Methods of Analysis of Vegetable Conserve, Polygraphic Institute of the State, Rome, Italy.
19. NISPEROS-CARRIEDO, M.O., BUSLIG, B.S. and SHAW, P.E. 1992. Simultaneous detection of dehydroascorbic, ascorbic, and some organic acids in fruits and vegetable by HPLC. J. Agric. Food Chem. 40, 1127-1130.
20. PETRO-TURZA, M. 1987. Flavor of tomato and tomato products. Food Rev. Int. 2, 309-351.
21. PORRETTA, S. 1991. Composizione del frutto del pomodoro. In Il Controllo della Qualità del Derivati del Pomodoro (Stazione Sperimentale per I'lndustria delle Conserve Alimentari in Parma, ed.) pp. 37-38, Parma, Italy.
22. SALLES, C., NICKLAUS, S. and SEPTIER, C. 2003. Determination and gustatory properties of taste-active compounds in tomato juice. Food Chem. 81, 395-402.
23. SHUI, G. and LEONG, L.P. 2002. Separation and determination of organic acids and phenolic compounds in fruit juice and drinks by high-performance liquid chromatography. J. Chromatogr. A 977, 89-96.
24. SOGA, T. and ROSS, G.A. 1999. Simultaneous determination of inorganic anions, organic acids amino acids and carbohydrates by capillary electrophoresis. J. Chromatogr. A 837, 231-239.
25. SOYER, Y., KOCA, F. and KARADENIZ, F. 2003. Organic acid profile of Turkish white grapes and grape juices. J. Food Compost. Anal. 16, 629-636.
26. STEVENS, M.A., KADER, A.A., ALBRIGHT-HOLTON, M.A. and ALGAZI, M. 1977. Genotype variation for flavor and composition in fresh market tomatoes. J. Am. Hortic. Sci. 102, 680-689.
27. SUÀREZ-LUQUE, S., MATO, I., HUIDOBRO, J.F., SIMAL-LOZANO, J. and SANCHO, M.T. 2002. Rapid determination of minority organic acids in honey by high-performance liquid chromatography. J. Chromatogr. A 955, 207-214.
28. THORNE, S.N. and EFIUVWEVWERE, B.J.O. 1988. Changes in organic acids in chilled tomato fruit (Lycopersicon esculentum Mill.). J. Sci. Food Agric. 44, 309-319.
29. 12) volatile organic acids in foods. Food Chem. 75, 101-108.