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The non‐volatile organic acids of some berry fruits
Author(s) -
Whiting G. C.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090411
Subject(s) - citric acid , shikimic acid , malic acid , quinic acid , blowing a raspberry , berry , chemistry , organic acid , ion chromatography , food science , chromatography , botany , organic chemistry , biology
The organic acids of a number of berry fruits (soft fruits) have been examined qualitatively and quantitatively using the methods of paper chromatography, silica gel partition chromatography and ion exchange. In blackcurrant, redcurrant, whitecurrant, loganberry, raspberry, strawberry and elderberry the predominant acid was citric acid, with smaller amounts of malic acid; in blackberry, malic acid was predominant with large amounts of lacto iso citric acid and iso citric acid also present. Gooseberry was examined at stages during growth; shikimic acid was the dominant acid in very young fruits, later citric and malic acids predominated. Both shikimic and quinic acids were detected in gooseberry, blackberry and elderberry.