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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Malaysia Agricultural Research and Development Institute (MARDI)
2018
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oai:http:--agris.upm.edu.my:0-13962Organic acids in local fruitsChia, J. S.Azizah B.Organic acidsFruitsOrganic acidsAcidityCitric acidMalic acidTartaric acidOxalic acidSuccinic acidAcetic acidFumaric acidMaturityBlendingExtractionBananasDurianGuavasMangoesPapayasPineapplesSapodillaWatermelonsFruit pulpsIn 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.Malaysia Agricultural Research and Development Institute (MARDI)Kuala Lumpur, Malaysia2018-01-25T01:33:09Z2018-01-25T01:33:09Z1996Proceedings PaperArticleNon-RefereedProceedings of the International Conference on Tropical Fruits: Global Commercialisation of Tropical Fruits Vol. II: Kuala Lumpur (Malaysia), 23-26 Jul 1996, p. 423-426967-936-286-8http://agris.upm.edu.my:8080/dspace/handle/0/13962MY2018050075enMalaysiahttp://www.oceandocs.org/license |
| institution |
AGRIS |
| collection |
AGRIS |
| language |
English |
| topic |
Organic acids Fruits Organic acids Acidity Citric acid Malic acid Tartaric acid Oxalic acid Succinic acid Acetic acid Fumaric acid Maturity Blending Extraction Bananas Durian Guavas Mangoes Papayas Pineapples Sapodilla Watermelons Fruit pulps |
| spellingShingle |
Organic acids Fruits Organic acids Acidity Citric acid Malic acid Tartaric acid Oxalic acid Succinic acid Acetic acid Fumaric acid Maturity Blending Extraction Bananas Durian Guavas Mangoes Papayas Pineapples Sapodilla Watermelons Fruit pulps Chia, J. S. Azizah B. Organic acids in local fruits |
| description |
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. |
| format |
Proceedings Paper |
| author |
Chia, J. S. Azizah B. |
| author_facet |
Chia, J. S. Azizah B. |
| author_sort |
Chia, J. S. |
| title |
Organic acids in local fruits |
| title_short |
Organic acids in local fruits |
| title_full |
Organic acids in local fruits |
| title_fullStr |
Organic acids in local fruits |
| title_full_unstemmed |
Organic acids in local fruits |
| title_sort |
organic acids in local fruits |
| publisher |
Malaysia Agricultural Research and Development Institute (MARDI) |
| publishDate |
2018 |
| url |
http://agris.upm.edu.my:8080/dspace/handle/0/13962 |
| _version_ |
1819284842599153664 |
| score |
13.4562235 |