Acid Constituents of Food Products: Special Reference to Citric, Malic, and Tartaric Acids

Hartmann, Bruce; Hillig, Fred

doi:10.1093/jaoac/17.3.522

Cited by 9 publications

(6 citation statements)

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“…Tomatoes can be classified as acid fruits because their soluble solids are composed chiefly of organic acids and sugars. The acidity of tomatoes and tomato juice is due primarily to citric and malic acids (Hartmann and Hillig, 1934). Recalde and Blesa (1962) considered the metabolism of organic acids to be the function of enzymes.…”

Section: Resultsmentioning

confidence: 99%

Certain Physiological and Biochemical Changes in the Developing Tomato Fruit (Lycopersicon esculentum Mill.)

Dalal

Salunkhe

Boe

et al. 1965

Journal of Food Science

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SUMMARY The biosynthesis of nonvolatile compounds by tomato fruit parallels the growth rate of the fruit, regardless of varieties studied. Volatile reducing substances (VRS, mμ100 g), reducing sugars (percent), water‐soluble pectins (percent), and organic acids (mg/100 g) progressively increase in quantity with advancing maturity. Total titratable acidity (percent) and total pectic materials (percent) increased during the initial stages of maturation, but gradually decreased as the fruit ripened. Ascorbic acid (mg/100 g) increased with the maturity of fruit but declined slightly in the later (red and red‐ripe) stages of maturation. Concentrations of compounds (chlorophylls, mg/100 g; carotene and lycopene, mg/100 g) contributing to the coloration changed significantly as the fruit passed through various degrees of maturation. The pattern of physiological and chemical changes during the development of tomato fruit was nearly identical in both varieties studied. However, V. R. Moscow fruit contained higher amounts of pigments, reducing sugars, pectins, organic acids, ascorbic acid, and VRS than the fruit of Fireball variety, regardless of maturities studied.

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Section: Resultsmentioning

confidence: 99%

Certain Physiological and Biochemical Changes in the Developing Tomato Fruit (Lycopersicon esculentum Mill.)

Dalal

Salunkhe

Boe

et al. 1965

Journal of Food Science

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“…In an attempt to account for this difference, a relation was sought between the results for diffusible Fe and the chemical composition of the foods. By reference to the literature (Hartmann & Hillig, 1934;Watt & Merrill, 1963;Diem & Lentner, 1970;Oberleas, 1973;Wright & Hughes, 1975;Paul & Southgate, 1978), the correlation between Fe diffusibility and the levels of protein, sugar, fibre, phytate phosphorus, ascorbate and citrate was examined. None of the first three components showed any correlation with percentage diffusible Fe in either food group.…”

Section: R E S U L T Smentioning

confidence: 99%

In vitro estimation of iron availability from a range of plant foods: influence of phytate, ascorbate and citrate

Hazell

Johnson

1987

Br J Nutr

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1. Plant foods were digested in vitro and the proportion of iron which diffused across a semi-permeable membrane was used as an index of Fe availability.2. The mean (with SEM) Fe diffusibility from a group of eighteen cereals, legumes and nuts was very low, 2.1 (0.25)%, whereas from a group of sixteen fruits and vegetables it was high, 13.7 (1.09)%. The difference between the two food groups was highly significant (P < 0.001). 3.The results for Fe diffusibility correlated well with literature values for the in vivo absorption of Fe from similar foods (r0.84, P < 0.01). 4.When phytate, citrate and ascorbate were added to selected foods in amounts corresponding to endogenous levels, only phytate and citrate gave the expected effects on Fe diffusibility. Ascorbate only enhanced Fe diffusibility to the expected extent when it was added in much larger amounts, not normally found in foods.5. When added to cereal foods, orange juice was found to enhance greatly Fe diffusibility even when its content of ascorbate was completely destroyed by boiling followed by prolonged storage. When citrate and ascorbate were added to cereal foods in amounts equivalent to those found in fresh orange juice, both enhanced Fe diffusibility but citrate was far more effective.6. It is concluded that phytate is a major inhibitor of Fe diffusibility in cereals, legumes and nuts. However, citrate rather than ascorbate would appear to be the major enhancer of Fe diffusibility from many fruits and vegetables.7. The implications of the present results are discussed in relation to the relative influence of phytate, citrate and ascorbate on dietary Fe availability.

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“…The intake of malic acid equivalent to 250 mg magnesium/day and 15 mg zinc/day from supplements would be around1400 and 30 mg/day, respectively. In comparison, the daily human consumption of malic acid from its natural occurence in vegetables, fruits and their juices was estimated to be in the order of 1500 to 3000 mg/day (Hartmann and Hillig, 1934). Although this reference is old it is in accordance with data on malic acid in fruits in the range up to 1990 mg/100 g (Souci et al, 2000).…”

Section: Exposurementioning

confidence: 86%

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Calcium, Magnesium and Zinc Malate added for nutritional purposes to food supplements as sources for Calcium, Magnesium and

2006

EFSA Journal

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The present opinion only deals with the safety and bioavailability of particular sources of calcium, magnesium and zinc, calcium, magnesium and zinc malates to be used in food supplements and in foods for particular nutritional uses and in foods intended for the general population. The safety of calcium, magnesium and zinc, in terms of the amounts that may be consumed, is outside the remit of this Panel.

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Acid Constituents of Food Products: Special Reference to Citric, Malic, and Tartaric Acids

Cited by 9 publications

References 0 publications

Certain Physiological and Biochemical Changes in the Developing Tomato Fruit (Lycopersicon esculentum Mill.)

Certain Physiological and Biochemical Changes in the Developing Tomato Fruit (Lycopersicon esculentum Mill.)

In vitro estimation of iron availability from a range of plant foods: influence of phytate, ascorbate and citrate

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Calcium, Magnesium and Zinc Malate added for nutritional purposes to food supplements as sources for Calcium, Magnesium and

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