Liga Priecina, Daina Karklina


Organic acids are one of the major phytochemicals in vegetables and responsible for food taste and odor. Different organic acids are analyzed in fruits and cereals, but least in vegetables and spices. Organic acids has been analyzed because of their high importance in the formation of other phytochemical and increased antioxidant activity. The aim of the current research was to determine the oxalic, tartaric, quinic, malic, malonic, ascorbic, citric, fumaric, succinic, salicylic and benzoic acid content in fresh and pre-treated (with steam) vegetables and spices using high performance liquid chromatography (HPLC) method. Major organic acids in highest concentrations in spices and vegetables are quinic, malic, malonic and citric acids. Spices contain higher total organic acid content than vegetables. Using steaming as pre-treatment, some of the organic acids content significantly decreased. Obtained changes could be explained by the organic acid formation into more complex chemicals in food or metabolic process. For the future, these changes will be combined with individual phenolic compound changes in analyzed samples.


Organic acids, vegetables, spices, steaming, HPLC

Full Text:



Angumeenal, A.R., & Venkappayya, D. (2013). An overview of citric acid production. LWT- Food Science and Technology, 50, 367-370.

Bae, H., Kyon Yun, S., Hae Jun, J., Koo Yoon, I., Young Nam, E., & Hyun Kwon, J. (2014). Assesment of organic acid and sugar composition in apricot, plumcot, plum, and peach during fruit development. Journal of Applied Botany and Food Quality, 87, 24-29.

Doores, S., Davidson, P. M., Sofos, J. N., & Branen, A. L. (2005). Organic acids. In: CRC Press Taylor & Francis Group (Eds.), Antimicrobials in Food (3rd ed.) (pp. 91-142).

Gamboa-Santos, J., Soria, A. C., Perez-Mateos, M., Carrasco, J. A., Montilla, A., & Villamiel, M. (2013). Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound. Food Chemistry, 136, 782-788.

Gonzalez, M., & Gonzalez V. (2012). Organic acids. In: L. M. L. Nollet, F. Toldra, & CRC Press Taylor & Francis Group (Eds.), Food Analysis by HPLC (3rd ed.) (pp. 443-466).

Kumar, D. (2014). Salicylic acid signaling in disease resistance. Plant Science, 228, 127-134.

Lindquist, E., & Yang, Y. (2011). Degradation of benzoic acid and its derivatives in subcritical water. Journal of Chromatography A, 1218, 2146-2152.

Lopez-Bucio, J., Nieto-Jacobo, M. F., Ramirez-Rodriguez, V., & Herrera-Estrella, L. (2000). Organic acid metabolism in plants: from adaptive physiology to transgenic varieties from cultivation in extreme soils. Plant Science, 160, 1-13.

Martin-Belloso, O., Odrizola-Serrano, I., & Soliva-Fortuny, R. (2012). Vitamin C. In: L. M. L. Nollet, F. Toldra, & CRC Press Taylor & Francis Group (Eds.), Handbook of Analysis of Active Compounds in Functional Foods (pp. 195-218).

Mazzeo, T., N’Dri, D., Chiavaro, E., Visconti, A., & Fogliano, V. (2011) Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chemistry, 128, 627-633.

Mukherjee, S., & Chattopadhyay, P. K. (2007). Whirling bed blanching of potato cubes and its effects on product quality. Journal of Food Engineering, 78, 52-60.

Ohira, S. I., Kuhara, K., Shigetomi, A., Yamasaki, T., Kodama, Y., Dasgupta, P. K., & Toda, K. (2014). On-line electrodialytic matrix isolation for chromatographic determination of organic acids in wine. Journal of Chromatography A, 1372, 18-24.

Rodriguez-Bernaldo de Quiros, A., Lage-Yusty, M.A., & Lopez-Hernandez, J. (2009). HPLC analysis of organic acids using novel stationary phase. Talanta, 78, 643-646.

Scherer, R., Poloni Rybka, A. C., Ballus, C. A., Meinhart, A. D., Teixeira Filho, J., & Teixeira Godoy, H. (2012) Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices. Food Chemistry, 135, 150-154.

Schnarreberger, C., & Martin, W. (2002). Evolution of the enzymes of the citric acid cycle and the glyoxylate cycle of higher plants. European Journal of Biochemistry, 269, 868-883.

Soininen, T. H., Jukarainen, N., Auriola, S. O. K., Julkunen-Tiitto, R., Karjalainen, R., & Vepsalainen, J. J. (2014). Quantitative metabolite profiling of edible onion species by NMR and HPLC-MS. Food Chemistry, 165, 499-505.

Theron, M. M., & Rykers, J. F. (2010). Nature and composition of organic acids. In: CRC Press Taylor & Francis Group (Eds.), Organic Acids and Food Preservation (pp. 21-50).

Turkmen, N., Sari, F., & Velioglu, Y.S. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93, 713-718.

Wambui Munyaka, A., Oey, I., Van Loey, A., & Hendrickx, M. (2010). Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica). Food Chemistry, 120, 591-598.



  • There are currently no refbacks.

Print ISSN 1805-997X, Online ISSN 1805-9961

(c) 2016 Central Bohemia University