- Characteristics of organic acids in the fruit of different pumpkin species.
Characteristics of organic acids in the fruit of different pumpkin species.
Food chemistry (2013-11-23)
Agnieszka Nawirska-Olszańska, Anita Biesiada, Anna Sokół-Łętowska, Alicja Z Kucharska
PMID24262577
ABSTRACT
The aim of the research was to determine the composition of organic acids in fruit of different cultivars of three pumpkin species. The amount of acids immediately after fruit harvest and after 3 months of storage was compared. The content of organic acids in the examined pumpkin cultivars was assayed using the method of high performance liquid chromatography (HPLC). Three organic acids (citric acid, malic acid, and fumaric acid) were identified in the cultivars, whose content considerably varied depending on a cultivar. Three-month storage resulted in decreased content of the acids in the case of cultivars belonging to Cucurbita maxima and Cucurbita pepo species, while a slight increase was recorded for Cucurbita moschata species.
MATERIALS
Product Number
Brand
Product Description
Supelco
Citric acid, Anhydrous, Pharmaceutical Secondary Standard; Certified Reference Material
Fumaric acid, European Pharmacopoeia (EP) Reference Standard
Citric acid, anhydrous, European Pharmacopoeia (EP) Reference Standard
Sigma-Aldrich
DL-Malic acid, meets analytical specification of FCC, E296, 99-100.5% (alkalimetric)
Supelco
Citric acid, certified reference material, TraceCERT®, Manufactured by: Sigma-Aldrich Production GmbH, Switzerland
Sigma-Aldrich
Citric acid, anhydrous, suitable for cell culture, suitable for plant cell culture
Sigma-Aldrich
Citric acid, meets analytical specification of Ph. Eur., BP, USP, E330, anhydrous, 99.5-100.5% (based on anhydrous substance)
Supelco
Fumaric acid, certified reference material, TraceCERT®, Manufactured by: Sigma-Aldrich Production GmbH, Switzerland