Premium
Salicylic acid in fresh and canned fruit and vegetables
Author(s) -
Robertson Gordon L.,
Kermode William J.
Publication year - 1981
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.2740320813
Subject(s) - salicylic acid , food science , chemistry , horticulture , biology , biochemistry
The salicylic acid concentration in a range of fresh and canned fruit and vegetables was determined using a sensitive spectrofluorimetric technique. Concentrations in fresh fruit ranged from 0.02 mg kg‐ 1 in kiwifruit to 0.10 mg kg‐ 1 in New Zealand grapefruit, and in fresh vegetables from 0.01 mg kg‐ 1 in cabbage to 0.10 mg kg‐ 1 in whole kernel sweet corn. In canned products, salicylic acid levels ranged from 0.01 mg kg‐ 1 in pears to 0.82 mg kg‐ 1 in cream‐style sweet corn. Canned sweet corn and some tomato products had higher levels than the corresponding fresh vegetables. Evidence was obtained to suggest that, in the case of whole kernel sweet corn, the application of heat increased the concentration of free salicylic acid.