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Nonvolatile Acids in the Juice of Crowberry, Empetrum nigrum coll.
Author(s) -
KALLIO H.,
MARKELA E.
Publication year - 1982
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.1365-2621.1982.tb04962.x
Subject(s) - chemistry , quinic acid , malic acid , citric acid , phosphoric acid , benzoic acid , food science , chromatography , organic chemistry
The main nonvolatile acids in the press juice of the northern crowberry, Empetrum nigrum ssp. hermaphroditum (Hagerup) Böcker were isolated with ion‐exchange resins and analyzed as TMS‐derivatives with glass capillary GLC and MS systems. The titrimetric acidity of the juice was only 43 mekv · 1 −1 (titrated from pH 3.7–8.1) and the total content of the analyzed acids was 8.1 g · 1 −1 . The proportions of the acids were: Quinic acid 60%, malic acid 31%, citric acid 7%, and phosphoric acid 1%. Traces of glyoxylic, benzoic, and shikimic acids were found. Over 99% of the detected acids were identified.