2006
DOI: 10.1016/j.aca.2005.09.039
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Quantitative analysis of malic and citric acids in fruit juices using proton nuclear magnetic resonance spectroscopy

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Cited by 96 publications
(50 citation statements)
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“…The main organic acids of apricot cultivars were reported to be citric and malic acids (Gurrieri et al, 2001;Campo et al, 2006) while quinic, succinic and ascorbic acids were found to be present in small amounts (Bartolozzi et al, 1997). In agreement with these reports, in our study, citric and malic acids were determined as principal organic acids of apricot cultivars, while quinic acid was found in small amounts.…”
Section: Resultssupporting
confidence: 82%
“…The main organic acids of apricot cultivars were reported to be citric and malic acids (Gurrieri et al, 2001;Campo et al, 2006) while quinic, succinic and ascorbic acids were found to be present in small amounts (Bartolozzi et al, 1997). In agreement with these reports, in our study, citric and malic acids were determined as principal organic acids of apricot cultivars, while quinic acid was found in small amounts.…”
Section: Resultssupporting
confidence: 82%
“…The metabolic activities of microbes such as Aspergillus, Rhizopus and Penicillium species are able to reduce the pH quickly to below 3, while other fungi such as Sporotrichum and Pleurotus species produce a more stable pH between 4 and 5 (del Campo et al 2006). The pH of the fermentation medium is most important during the sporulation and production phase.…”
Section: Ph Of Culture Mediummentioning
confidence: 99%
“…However, it is 50% more expensive than other recovery processes such as precipitation (Amenaghawon & Aisien 2012). In laboratory analyses, the determination and quantification of citric acid are done using spectrophotometry (Themelis & Tzanavaras 2001;Jham et al 2002), gas chromatography (Jham et al 2002), high-performance liquid chromatography (Jham et al 2002), high-resolution nuclear magnetic resonance spectroscopy (del Campo et al 2006) and the traditional method of titration (Williams 1984).…”
Section: Recovery Of Citric Acidmentioning
confidence: 99%
“…The use of an appropriate IS makes qNMR analysis extremely attractive for purity determination. 4 In food analysis, some researchers have applied qNMR to the determination of interests in natural products, 5 foods and beverages, [6][7][8][9][10] because fewer tedious procedures are necessary prior to an assay. Sugimoto et al 8 have successfully measured quercetin in tartary buckwheat noodle by qNMR, and showed that hexamethyldisilane was effective as an IS in normalizing the proton at H-2′ in quercetin, though the use of this IS was limited due to its poor solubility in aqueous solution.…”
Section: Introductionmentioning
confidence: 99%