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NONVOLATILE ORGANIC ACIDS IN GUAVA
Author(s) -
CHAN H. T.,
BREKKE J. E.,
USDA T. CHANG
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb04032.x
Subject(s) - malic acid , citric acid , chemistry , lactic acid , succinic acid , ascorbic acid , food science , organic acid , biochemistry , chromatography , organic chemistry , biology , bacteria , genetics
— The nonvolatile organic acids of guava were extracted and isolated. TLC of the acids showed the presence of 6 acids, 5 of the acids identified as lactic, malic, citric, ascorbic and galacturonic. GLC of the methyl esters of the guava acids confirmed the presence of malic, citric and lactic acid. Quantitative determinations using succinic acid as an internal standard showed citric and malic acid to be present in almost equal amounts and lactic acid in much lesser amount in cultivated guavas. In wild guavas, citric acid was the predominant acid, with lesser amounts of malic and lactic acids.