Quantitative determination of lactic and acetic acids in cider by 1 H NMR spectrometry

Zuriarrain, Andoni; Zuriarrain, Juan; Puertas, Ana Isabel; Dueñas, María Teresa; Berregi, Iñaki

doi:10.1016/j.foodcont.2014.12.028

Cited by 14 publications

(8 citation statements)

References 15 publications

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“…Therefore, the 1 H NMR method described here is sufficient for the proposed objective and faster than the sensitive chromatographic methods. In addition, it allows the simultaneous determination of many other important compounds present in ciders, whose methods by 1 H NMR have been previously reported by our laboratory group: ethanol [32], malic acid [33], lactic acid and acetic acid [34], chlorogenic acid [35] and (−)-epicatechin [36].…”

Section: Application To Commercial Cidersmentioning

confidence: 99%

Quantitative Determination of Acrolein in Cider by 1H NMR Spectrometry

Heras

Zuriarrain-Ocio

Zuriarrain

et al. 2020

Foods

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Acrolein occasionally appears in cider, completely spoiling its quality due to its bitter taste. It is crucial to detect it in the early steps, before the taste is severely affected, to apply the appropriate treatment. A simple and rapid analytical method to determine this compound in cider is therefore desirable. In this work, a quantitative determination method of acrolein in cider is proposed using the proton nuclear magnetic resonance technique (1H NMR). Acrolein produces a doublet signal in the spectrum at 9.49 ppm, whose area is used to determine the concentration of this compound. 3-(trimethylsilyl)-2,2,3,3-d4-propionic acid sodium salt is added to the cider as a reference for 0.00 ppm and 1,3,5-benzenetricarboxylic acid as an internal standard for acrolein determination. The method is validated by gas chromatography (GC). There is a good correlation between the acrolein concentrations obtained by 1H NMR and by gas chromatography in different commercial ciders (Pearson coefficient 0.9994). The 95% confidence interval for the intercept is 0.15 ± 0.49 (includes 0) and for the slope is 0.98 ± 0.03 (includes 1). When applying the paired t test, no significant difference is observed. The proposed method is direct, and no prior derivatization is needed.

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Section: Application To Commercial Cidersmentioning

confidence: 99%

Quantitative Determination of Acrolein in Cider by 1H NMR Spectrometry

Heras

Zuriarrain-Ocio

Zuriarrain

et al. 2020

Foods

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“…La cuantificación de ácido láctico y acético en sidra presentó una señal de doblete a 1.42 y 2.09ppm respectivamente usando un derivado sililado de ácido propiónico como referencia y estándar interno para las medidas de H-RMN. La pendiente de la curva fue 1.05 con intercepto en 0.27 para la determinación de ácido láctico con un 95% de confianza obteniendo un método sensible, directo y rápido (17).…”

Section: Resonancia Magnética Nuclear De Protonesunclassified

Ácido Láctico: Una Revisión Sobre Los Métodos De Determinación Y Purificación

Torres¹,

Gómez²

2019

Biociencias

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La utilización de polímeros derivados del petróleo, aunque ha mejorado la calidad de vida, tiene un impacto ambiental considerable. Esto ha hecho que se busquen alternativas para el reemplazo de estos polímeros aprovechando fuentes renovables y teniendo presente que las reservas de petróleo son limitadas. Entre los precursores de polímeros biodegradables se encuentra el ácido láctico, el cual se puede obtener por síntesis química o por fermentación de materias primas renovables, siendo esta última opción la más empleada, pero, es difícil su recuperación y purificación debido principalmente a las impurezas que contiene la materia prima y a los productos de la ruptura celular. Debido a la importancia en la industria del ácido láctico, esta revisión se enfoca en las diferentes técnicas de separación: las más utilizadas y las más modernas haciendo énfasis en la cromatografía de intercambio iónico por su eficiencia. También, se hace una exploración de los métodos de cuantificación del mismo resaltando a los enzimáticos por su bajo costo, buena sensibilidad y reproducibilidad.

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“…Furthermore, the medium supplemented with molasses showed an attractive brown colour. Pescuma et al (39) reported values of 7-8 g/L for lactic acid in fermented whey, and values of 1.4-1.6 and 0.6-2 g/L of lactic and acetic acid, respectively, are reported for cider (15,40). taste, aroma and colour) (35,36).…”

Section: Final Productsmentioning

confidence: 99%

“…Specifically, lactic and acetic acid are present in fermented milk products, such as kefir, and also are usual compounds of wine and they have been reported to be flavour enhancers (37,38). Pescuma et al (39) reported values of 7-8 g/L for lactic acid in fermented whey, and values of 1.4-1.6 and 0.6-2 g/L of lactic and acetic acid, respectively, are reported for cider (15,40). Additionally, only the product obtained by fermenting the medium supplemented with molasses contained citric acid (0.2 g/L).…”

Section: Final Productsmentioning

confidence: 99%

Alcoholic beverage from the egg yolk aqueous fraction

Artime

Laca

et al. 2016

J. Inst. Brew.

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The development of new techniques for egg yolk fractionation gives new ovoproducts and also new by‐products and wastes. In particular, when the lipidic fraction from egg yolk plasma is obtained, an aqueous fraction, which still contains proteins, lipids and fermentable sugars, is generated. In this work, it is proposed to use this by‐product as substrate to produce a new alcoholic beverage. Fermentations employing Saccharomyces cerevisiae were carried out using this aqueous fraction, native or supplemented with glucose or molasses. The products obtained from supplemented media had ethanol concentrations similar to those found in commercial beverages (2.5–4.5% v/v). The highest ethanol production yield (91%) was obtained with the medium supplemented with molasses after three days of fermentation at 30°C. Results showed that a suitable fermented brew can be obtained to elaborate a beverage with adequate organoleptic characteristics. Copyright © 2016 The Institute of Brewing & Distilling

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Quantitative determination of lactic and acetic acids in cider by 1 H NMR spectrometry

Cited by 14 publications

References 15 publications

Quantitative Determination of Acrolein in Cider by 1H NMR Spectrometry

Quantitative Determination of Acrolein in Cider by 1H NMR Spectrometry

Ácido Láctico: Una Revisión Sobre Los Métodos De Determinación Y Purificación

Alcoholic beverage from the egg yolk aqueous fraction

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