Determination of organic acids in olive fruit by HPLC

Abstract

Ergönül P.G., Nergiz C. (2010): Determination of organic acids in olive fruit by HPLC. Czech J. Food Sci., 28: 202-205.Organic acids (oxalic, citric, malic, and succinic) contents of Domat, Memecik and Uslu varieties of olives grown in Turkey were investigated using HPLC method. Organic acids were extracted from olives with water-methanol mixture solution 75:25 (v/v) and were analysed through KC-118 ion-exchange column using UV absorbance detector at 214 nm. The mobile phase was phosphoric acid (0.1%, w/v). The recovery values of the organic acids added into olive fruit samples were 92.8%, 98.75%, 110%, and 86% for oxalic, citric, malic, and succinic acids, respectively.

Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties

“…These changes are associated with the continuous synthesis of sugar during the ripening period and its use in the fatty acid biosynthesis (Menz & Vriesekoop, 2010). Although some studies reported a decrease in total sugar content during ripening (Ergönül & Nergiz, 2010;Menz & Vriesekoop, 2010;Nergiz & Engez, 2000) an increase in reducing sugar content was observed for Chemlali and Dhokar varieties in another study (Jemai et al, 2009). While another study also reported an up and down trend for a certain olive variety (Uslu) as it was observed in our study a decreasing trend was reported for another variety (Nergiz & Ergonul, 2009).…”

“…Malic and succinic acids were also found in olive samples. According to some studies about Turkish olives, malic acid was determined as the dominant organic acid with high concentrations (Ergönül & Nergiz, 2010;Nergiz & Ergonul, 2009) while another study reported citric acid as the main organic acid followed by succinic acid in olives grown in several locations of Turkey (Arslan & Özcan, 2011). Higher concentrations of citric acid were measured in Gemlik variety between the ranges of 6907.…”

“…Organic acids which are approximately 1.5% of the flesh part (Cunha et al, 2001) of an olive, are produced during the formation and degradation of the other components like carbohydrates in olive play an important role in metabolic activity (Cunha et al, 2001). According to a study about Turkish olives, succinic, malic and citric acids are determined as major organic acids in Memecik and Domat varieties (Ergönül & Nergiz, 2010). Citric, succinic and galacturonic acids were identified as the main organic acids in another study which determined the organic acid profile of olives during maturation (Arslan & Özcan, 2011).…”

The Sensory Properties, Color, Microbial, Lipid Oxidation, and Residual Nitrite of Se’i Marinated with Lime and Roselle Calyces Extracts

“…Oxalic acid, malic acid, citric acid and sucinic acid was determined by high performance liquid chromatography (HPLC) (Ergonul & Nergiz, 2010). Tartaric acid was determined by high performance liquid chromatography (HPLC) (Kowalski & Wittrig, 2017).…”

Determination of organic acids, carbohydrates and sweeteners in food products and biologically active additives by HPLC

“…Использование ВЭЖХ обеспечивает воз-можность разделения большого количества ор-ганических кислот и углеводов без применения дорогостоящего оборудования или сложной и длительной пробоподготовки [14][15][16][17].…”