Organic acids in local fruits
In fruits many organic acids are formed during the course of metabolic process. The principal acids which contribute to the acidity are the citric, malic, tartaric and oxalic. They impart to the taste, preservation of fruit and play a role from the physiological point of view. In some traditional pr...
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| Main Authors: | , |
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| Format: | Proceedings Paper |
| Language: | English |
| Published: |
Malaysia Agricultural Research and Development Institute (MARDI)
2018
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/13962 |
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| Summary: | In fruits many organic acids are formed during the course of metabolic process. The principal acids which contribute to the acidity are the citric, malic, tartaric and oxalic. They impart to the taste, preservation of fruit and play a role from the physiological point of view. In some traditional practice, women are not allowed to consume fruits of any types after child birth. This practice could be for avoiding the inhibition of calcium absorption causes by the presence of oxalic acid.
The organic acids contents were determined by a Waters HPLC using Supelcolgel organic acid column eluting with phosphoric acid and
detection at 225nm. The organic acids contents which include oxalic, malic, citric, tartaric, succinic and fumaric in some local fruits will be presented. |
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