Nonvolatile Acids in the Juice of Crowberry, Empetrum nigrum coll.
ABSTRACT The main nonvolatile acids in the press juice of the northern crowberry, Empetrum nigrum ssp. hermaphroditum (Hagerup) Böcker were isolated with ion‐exchange resins and analyzed as TMS‐derivatives with glass capillary GLC and MS systems. The titrimetric acidity of the juice was only 43 mekv...
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crwiley:10.1111/j.1365-2621.1982.tb04962.x 2024-06-02T08:05:39+00:00 Nonvolatile Acids in the Juice of Crowberry, Empetrum nigrum coll. KALLIO, H. MARKELA, E. 1982 http://dx.doi.org/10.1111/j.1365-2621.1982.tb04962.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1982.tb04962.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb04962.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 47, issue 5, page 1466-1468 ISSN 0022-1147 1750-3841 journal-article 1982 crwiley https://doi.org/10.1111/j.1365-2621.1982.tb04962.x 2024-05-03T11:02:10Z ABSTRACT The main nonvolatile acids in the press juice of the northern crowberry, Empetrum nigrum ssp. hermaphroditum (Hagerup) Böcker were isolated with ion‐exchange resins and analyzed as TMS‐derivatives with glass capillary GLC and MS systems. The titrimetric acidity of the juice was only 43 mekv · 1 −1 (titrated from pH 3.7–8.1) and the total content of the analyzed acids was 8.1 g · 1 −1 . The proportions of the acids were: Quinic acid 60%, malic acid 31%, citric acid 7%, and phosphoric acid 1%. Traces of glyoxylic, benzoic, and shikimic acids were found. Over 99% of the detected acids were identified. Article in Journal/Newspaper Crowberry Empetrum nigrum Wiley Online Library Journal of Food Science 47 5 1466 1468 |
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English |
description |
ABSTRACT The main nonvolatile acids in the press juice of the northern crowberry, Empetrum nigrum ssp. hermaphroditum (Hagerup) Böcker were isolated with ion‐exchange resins and analyzed as TMS‐derivatives with glass capillary GLC and MS systems. The titrimetric acidity of the juice was only 43 mekv · 1 −1 (titrated from pH 3.7–8.1) and the total content of the analyzed acids was 8.1 g · 1 −1 . The proportions of the acids were: Quinic acid 60%, malic acid 31%, citric acid 7%, and phosphoric acid 1%. Traces of glyoxylic, benzoic, and shikimic acids were found. Over 99% of the detected acids were identified. |
format |
Article in Journal/Newspaper |
author |
KALLIO, H. MARKELA, E. |
spellingShingle |
KALLIO, H. MARKELA, E. Nonvolatile Acids in the Juice of Crowberry, Empetrum nigrum coll. |
author_facet |
KALLIO, H. MARKELA, E. |
author_sort |
KALLIO, H. |
title |
Nonvolatile Acids in the Juice of Crowberry, Empetrum nigrum coll. |
title_short |
Nonvolatile Acids in the Juice of Crowberry, Empetrum nigrum coll. |
title_full |
Nonvolatile Acids in the Juice of Crowberry, Empetrum nigrum coll. |
title_fullStr |
Nonvolatile Acids in the Juice of Crowberry, Empetrum nigrum coll. |
title_full_unstemmed |
Nonvolatile Acids in the Juice of Crowberry, Empetrum nigrum coll. |
title_sort |
nonvolatile acids in the juice of crowberry, empetrum nigrum coll. |
publisher |
Wiley |
publishDate |
1982 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1982.tb04962.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1982.tb04962.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb04962.x/fullpdf |
genre |
Crowberry Empetrum nigrum |
genre_facet |
Crowberry Empetrum nigrum |
op_source |
Journal of Food Science volume 47, issue 5, page 1466-1468 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1982.tb04962.x |
container_title |
Journal of Food Science |
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47 |
container_issue |
5 |
container_start_page |
1466 |
op_container_end_page |
1468 |
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1800750510597210112 |