Analysis of organic acids in herbal and fruit syrups by liquid chromatography
2019
Cinkmanis, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Augspole, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture. Inst. of Soil and Plant Sciences | Vucane, S., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Dimins, F., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry
The investigation of the research was to evaluate the content of organic acids in the herbal and fruit syrups. Some of popular Latvian herbal syrups made from: Plantago major, Chamaenerion angustifolium flower, Calluna vulgaris flower, Picea young shoots, Pinus young shoots, Pinus cone, Achillea millefolium, Syringa vulgaris flower and fruit syrups made from: Crataegus curvisepala fruit, Sorbus aucuparia fruit, Rosa canina fruit, Japanese quince fruit, Aronia melanocarpa fruit, Pyrus malus and Rheum rhabarbarum were selected for analysis. The current research focuses on the evaluation of organic acid, pH content and dry matter in herbal and fruit syrups. The major organic acids (oxalic acid, tartaric acid, quinic acid, malic acid, ascorbic acid, citric acid, fumaric acid and succinic acid) were determined by applying the method of high-performance liquid chromatography (Schimadzu Prominence HPLC). In the present experiments it was found that there are significant differences in the organic acids content between different herbal and fruit syrups. In general, all samples tested in this study, demonstrated high content of organic acids. The highest content of organic acids was found in Pinus cone syrup 7.82 g 100 gE-1, Rheum rhabarbarum syrup 4.27 g 100 gE-1 and Picea young shoots syrup 4.14 g 100 gE-1. Whereas, the lowest total organic acid content was in Syringa vulgaris syrup 1.24 g 100 gE-1, Rosa canina fruit syrup 1.40 g 100 gE-1, Achillea millefolium syrup 1.61 g 100 gE-1 and Sorbus aucuparia fruit syrup 1.68 g 100 gE-1. Results of the present experiments demonstrated that pH in analysed herbal and fruit syrups was significantly different (p is less than 0.05).
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