Organic Acid Profiles in the Juice of Fig Fruits

Shiraishi, Shinya; Kawakami, Kazue; Widodo, Soesiladi E.; Shiraishi, Masayuki; Kitazaki, Makiko

doi:10.5109/24126

Cited by 13 publications

(2 citation statements)

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“…That review tabulated conditions of liquid chromatographic (HPLC) and electrophoretic methods. Several gas chromatography (GC) methods were also described earlier. , Attractive techniques were developed to trap the analytes on anion exchange resins, methylate them in situ, and perform supercritical fluid extraction prior to GC analysis . The general availability of GC-MS in many laboratories makes this particularly attractive; direct analysis without derivatization is possible in many cases .…”

Section: Introductionmentioning

confidence: 99%

Anion Composition of Açaı́ Extracts

Liao

Shelor

Chen

et al. 2013

J. Agric. Food Chem.

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Many products labeled açaı́ are presently marketed as natural supplements with various claimed health benefits. Authentic açaı́ is expensive; as a result, numerous products labeled as containing açaı́ are being sold that actually contain little or no açaı́. Authentic açaı́ samples from Brazil and Florida as well as several reputed açaı́ products were analyzed by suppressed conductometric anion chromatography. Columns with different selectivities were used to obtain a complete separation of all anions. Tandem mass spectrometry was used for confirmation of the less common ions. Quinate, lactate, acetate, formate, galacturonate, chloride, sulfate, malate, oxalate, phosphate, citrate, isocitrate, and myo-inositol hexakisphosphate (phytate) were found. Only the Florida açaı́ had detectable levels of hexanoate. No açaı́ sample had any detectable levels of tartrate, which is present in abundance in grape juice, the most common adulterant. The highly characteristic anion profile and in particular the absence of tartrate can readily be used to identify authentic açaı́ products. Açaı́ from Florida had a 6 times greater level of phytate. The present analytical approach for phytate may be superior to extant methods.

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Section: Introductionmentioning

confidence: 99%

Anion Composition of Açaı́ Extracts

Liao

Shelor

Chen

et al. 2013

J. Agric. Food Chem.

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“…On the other hand, the fig tree (Ficus carica) is cultivated for its fruit in temperate zones and has been investigated for its proteolytic enzyme ficin (5), organic acids (6), sugars (7), and natural rubber (8). The dried fruit has been a very familiar food for human beings since B.C.…”

Section: Introductionmentioning

confidence: 99%

Purification and Characterization of Novel Proteinase Inhibitors from Dried Figs

Hatano

2005

J. Agric. Food Chem.

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Two types of the natural organic matter P and B were isolated from dried figs by gel permeation and high-performance liquid chromatography. The characterizations of their molecular structures were also performed using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and infrared absorption spectrometry. As a result, these samples were revealed to inhibit the serine and cysteine proteinases chymotrypsin and papain (K(i) = 10(-)(6)-10(-)(4) M). The optimal inhibitory pH values of the P and B samples were observed to be approximately 5.5 and 5.0, respectively. The analyses of their UV-vis absorption spectra and infrared absorption spectra indicated that they would be a kind of humic substance. The mass spectrometry analyses showed that they possessed relatively small heterogeneous molecules with molecular masses around 692, 845, and 1389 Da for the P sample and around 551, 704, and 909 Da for the B sample.

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Bioactive Compounds of Fig (Ficus carica)

Kamiloglu

Akgun

2023

Fig (Ficus Carica): Production, Processing, and Properties

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Organic Acid Profiles in the Juice of Fig Fruits

Cited by 13 publications

References 1 publication

Anion Composition of Açaı́ Extracts

Anion Composition of Açaı́ Extracts

Purification and Characterization of Novel Proteinase Inhibitors from Dried Figs

Bioactive Compounds of Fig (Ficus carica)

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