Seven organic acids (citric, oxalic, malic, tartaric, aconitic, fumaric, and ascorbic acids) were identified and quantified in potatoes. The main sugars (sucrose, glucose and fructose) were also determined. The genetic information of the cultivars determines marked differences in sugars and organic acid contents among the analysed potato cultivars. The soil and climatic conditions affect the organic acid and sugar contents of some potato cultivars.

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The sugar, organic and total phenol contents were determined in 21 varieties of chestnut from Tenerife (Spain). Sucrose, fructose and glucose were determined by HPLC/refraction index being the sucrose the sugar with the highest content. The organic acids were determined by HPLC/diode array, and the chestnuts had an organic acids profile characterized by the following compounds: oxalic, glutamic, tartaric, pyruvic, malic, ascorbic, citric, fumaric and <i>cis</i>-aconitic acids. Ascorbic, citric and malic acids were the major organic acids. There were differences in the composition of sugars, total phenols and organic acids between the chestnut varieties. The production zone only significantly affected the contents of moisture, sucrose, total phenols and fructose. The correlations between glucose-fructose, malic acid-fumaric acid, tartaric acid-oxalic acid could be emphasized. An important contribution to the intake of antioxidants is observed for the consumption of chestnuts

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