Identification and analysis of the major acids from fruit juices and wines

Ryan, John J.; Dupont, Jo Anne

doi:10.1021/jf60185a018

Cited by 50 publications

(23 citation statements)

References 7 publications

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“…These findings suggest that malic acid is responsible for the inhibitory activities of F. inermis fruit extracts against α-glucosidase, α-amylase and lipase enzymes. Malic acid is also reported to be one of the most abundant organic acid in different varieties of blackberries (Kafkas et al 2006) and in several varieties of other fruits (Ryan and Dupont 1973).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant property and α $$ \boldsymbol{\upalpha} $$ -glucosidase, α $$ \boldsymbol{\upalpha} $$ -amylase and lipase inhibiting activities of Flacourtia inermis fruits: characterization of malic acid as an inhibitor of the enzymes

et al. 2015

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Flacourtia inermis Roxb. (Flacourtiaceae), is a moderate sized tree cultivated in Sri Lanka for its fruits known as Lovi. The current study was undertaken to study the biological activity of extracts of the fruits in an attempt to increase the value of the under exploited fruit crops. Fruits of F. inermis were found to be rich in phenolics and anthocyanins. Polyphenol content of the fruits was determined to be 1.28 g gallic acid equivalents per 100 g of fresh fruit and anthocyanin content was estimated as 108 mg cyanidin-3-glucoside equivalents per 100 g of fresh fruits. The EtOAc extract showed moderate antioxidant activity in the DPPH radical scavenging assay with IC 50 value of 66.2 ppm. The EtOAc and MeOH extracts of the fruits also exhibited inhibitory activities toward α-glucosidase, α-amylase and lipase enzymes with IC 50 values ranging from 549 to 710 ppm, 1021 to 1949 ppm and 1290 to 2096 ppm, respectively. The active principle for the enzyme inhibition was isolated through activity-guided fractionation and was characterized as (S)-malic acid. The results of this study indicate that F. inermis fruits have the potential to be used in health foods and in nutritional supplements.

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Section: Resultsmentioning

confidence: 99%

Antioxidant property and α $$ \boldsymbol{\upalpha} $$ -glucosidase, α $$ \boldsymbol{\upalpha} $$ -amylase and lipase inhibiting activities of Flacourtia inermis fruits: characterization of malic acid as an inhibitor of the enzymes

et al. 2015

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“…Organic acids help to stabilize color and mouth-feel to wine quality. 3,4 Moreover, tartaric acid, being stronger than malic acid, results in a lower juice pH. At a low pH, other conditions being the same, the fermentation of juice is cleaner and wine is less liable to microbial spoilage.…”

Section: Discussionmentioning

confidence: 99%

“…Organic acids help to stabilize color and impart mouth-feel to the quality of both wine and table grapes. 3,4 However, high acidity has a negative influence on the palatability of table grapes, as well as the suitability for wines. In terms of acid taste, tartaric acid is stronger than malic acid (pK a : 3.04 vs. 3.40), and the former is above the latter in sourness at the same content.…”

Section: Introductionmentioning

confidence: 99%

Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis

et al. 2006

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A total of 98 grape cultivars were studied for content and composition of organic acids and sugars in grape juice during two consecutive years. Glucose and fructose were the predominant sugars in grape berries and ranged from 45.86 to 122.89 mg mL −1 , and 47.64 to 131.04 mg mL −1 , respectively, in two years. Sucrose was present at trace amounts in most cultivars, but two cultivars of hybrids between Vitis labrusca and V. vinifera contained large amounts of sucrose. Tartaric acid content in berries, varying from 1.57 to 9.09 and 1.54 to 9.05 mg mL −1 , respectively, in two years, was significantly higher than malic acid, which ranged from 0.38 to 6.05 and 0.36 to 7.06 mg mL −1 , respectively, in two years. Moreover, significantly higher total soluble sugars and fructose and lower total acids and malic acid were found in cultivars from hybrids between V. labrusca and V. vinifera than those in V. vinifera cultivars, and wine grapes had higher total sugars and acids than table grapes from V. vinifera. Principal component analysis (PCA) indicated that genotypic correlations among sugar and acid contents were stable and the first three PCs accounted for about 82% of total variance in both years. PC1 was highly connected with glucose and fructose contents, and sucrose was an important contributor to the variance for PC2, as well as for PC3. PC2 and PC3 were highly connected also with organic acids, but the contributor to variance differed from one year to the next. Tartaric acid was the main contributor to variance in 2003, and malic acid was important in 2004 for PC2 and PC3. In a scatter plot of the score values of all genotypes projected to the PC1 and PC2 plane, three groups of cultivars tend to cluster based on their genetic background or purpose of use. The cultivars of hybrid V. labrusca and V. vinifera were represented by high sugars, especially sucrose, and low acids. Among the cultivars of V. vinifera, wine grapes were found in general to have more sugars and acids than table grapes. The composition of sugars was stable in grape berries between the two years, while acids were sensitive to climate changes. Finally, the different responses of malic and tartaric acids to climate change is discussed.

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“…These acids quantification in the samples was carried out with photodensitometry of each one of the points of the plate. Ryan and Dupont (1973) identified the majority acids of grape juices and wines by TLC and gas chromatography (GC). These acids quantification were carried out by a gas chromatography method.…”

Section: Chromatographic Methodsmentioning

confidence: 99%

A review of the analytical methods to determine organic acids in grape juices and wines

Mato

Suárez-Luque

Huidobro

2005

Food Research International

203

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Identification and analysis of the major acids from fruit juices and wines

Cited by 50 publications

References 7 publications

Antioxidant property and α $$ \boldsymbol{\upalpha} $$ -glucosidase, α $$ \boldsymbol{\upalpha} $$ -amylase and lipase inhibiting activities of Flacourtia inermis fruits: characterization of malic acid as an inhibitor of the enzymes

Antioxidant property and α $$ \boldsymbol{\upalpha} $$ -glucosidase, α $$ \boldsymbol{\upalpha} $$ -amylase and lipase inhibiting activities of Flacourtia inermis fruits: characterization of malic acid as an inhibitor of the enzymes

Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis

A review of the analytical methods to determine organic acids in grape juices and wines

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