Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

European Food Research and Technology (Impact Factor: 1.39). 08/2008; 227(4):1183-1190. DOI: 10.1007/s00217-008-0835-9

ABSTRACT An efficient method for analyzing ten organic acids in food, namely citric, pyruvic, malic, lactic, succinic, formic, acetic,
adipic, propionic and butyric acids, using HPLC was developed. Boric acid was added into the mobile phase to separate lactic
and succinic acids, and a post-column buffer solution [5mmol/L p-toluensulfonic acid (p-TSA)+20mmol/L bis (2-hydroxyethyl) iminotris (hydroxymethyl) methane (bis–tris)+100μmol/L sodium ethylenediaminetetraacetic
(EDTA-2Na)] was used to improve the sensitivity of detection. The average spiked recoveries for the ten organic acids ranged
from 82.9 to 127.9% with relative standard deviations of 1.44–4.71%. The linear ranges of determination were from 15 to 1,000mg/L
with correlation coefficients of 0.9995–0.9999. The metabolism of organic acids in cider, and the effect of nutrients including
diammonium phosphate (DAP), thiamine, biotin, niacinamide and pantothenic acid on their metabolism, were studied using this
method of analysis. We found that before cider brewing, additions of 200mg/L DAP and 0.3mg/L thiamine to apple juice concentrate
results in a high quality cider.

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    ABSTRACT: Polyphenols and organic acids were the important constitutes in the cider because they greatly contribute to organoleptic quality. The determination of their changes is important for monitoring the fermentation process for purposes of quality control. In this study, evolution of polyphenols and organic acids was monitored throughout the cider fermentation process. The samples were taken periodically and the polyphenols and organic acids contents were determined using HPLC methods. The contents of polyphenols and organic acids were in constant change. After fermentation, the content of (+)-catechin, (-)-epicatechin, chlorogenic acid, cinnamic acid, p-coumaric acid, gallic acid, caffeic acid, ferulic acid, rutin and phloridzin decreased by different degrees, while protocatechuic acid increased after fermentation. The content of organic acids was also affected by fermentation. Malic acid, lactic acid, quinic acid, pyruvic acid and citric acid showed different levels of increase, but succinic acid content decreased. The content of polyphenols and organic acids were affected by fermentation. The changing profiles of them during fermentation process were dependent on the type of phenolic compounds and organic acids studied.
    Journal of the Science of Food and Agriculture 03/2014; 94(14). DOI:10.1002/jsfa.6639 · 1.88 Impact Factor
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    ABSTRACT: The high concentration of malic acid is responsible for the acidity and sourness in apple juice. Bio‐conversion of malic acid to lactic acid through malolactic conversion (MC) in apple juice using Oenococcus oeni was investigated. When apple juice was inoculated with O. oeni (1 × 106 CFU mL−1), over 90% of malic acid was converted into lactic acid within 96 h at room temperature. When pH of apple juice was adjusted to 4.1 prior to inoculation, MC was completed within 60 h. MC was enhanced at a higher temperature (30°C) when compared with room temperature. The rate of MC was directly proportional to the number of bacteria added and MC was completed within 24 h at 1 × 109 CFU mL−1 initial cell density. MC occurred equally under aerobic and anaerobic conditions. The sensory analysis of partial MC‐applied juice when compared against control revealed potential for use of MC for manufacture of low‐acid apple juice.
    International Journal of Food Science & Technology 05/2013; 48(5). DOI:10.1111/ijfs.12056 · 1.35 Impact Factor
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    ABSTRACT: A two-dimensional capillary isotachophoretic method (cITP-cITP) using electrolyte system consisting of leading electrolytes (LE1): [10 mM HCl + β-alanine (pH 3.9) + 0.1% hydroxyethylcellulose (HEC)] and (LE2): [10 mM HCl + aminocaproic acid (pH 5.00) + 0.1% HEC], and 5 mM caproic acid as terminating electrolyte (TE) was studied. Two methods of detection, conductometric and UV-Vis, were applied to the determination of selected food preservatives and additives. Practical applicability was demonstrated by simultaneous determination of benzoates, sorbates, citrates and orthophosphates in 12 samples of beverages. The proposed method revealed linearity with R 2 between 0.9992 and 0.9999 for the concentration ranges: 10–100 mg/L (orthophosphate and citrate ions), 20–100 mg/L (sorbates) and 40–120 mg/L for benzoates. The detection limits for all studied ions were from 0.85 to 3.1 mg/L whereas the quantification ones were from 2.8 to 10 mg/L. The variation coefficients for five-fold analysis of all ions ranged between 0.4 and 9.1%. Obtained recoveries (from 97 to 104%) confirmed satisfactory accuracy of the proposed cITP-cITP method for the determination of tested food additives.
    Journal of Analytical Chemistry 02/2012; 67(2). DOI:10.1134/S1061934811120057 · 0.81 Impact Factor