Acid, acetic malic

Advances in analytical procedures resulted in several reports on anthocyanins acy-lated with hydroxycinnamic acids (p-coumaric, caffeic, ferulic, sinapic, and 3,5-dihydroxycinnamic acids), hydroxybenzoic acids (p-hydroxybenzoic and gallic acids), and aliphatic acids (malonic, acetic, malic, oxalic, succinic and tartaric acids). However, not all of them were found in anthocyanins isolated from foods. Among the 44 fruits listed in Table 4.3.1, 15 presented acylated anthocyanins as did 12 of 13 vegetables shown in Table 4.3.3 and 2 of the 9 grains cited in Table 4.3.4. On the other hand, acylated anthocyanins were found in all grapes from Vitis species, although at different abundance levels, as can be seen in Table 4.3.2. A higher... 

Figure 4.7 Anion exchange separation of carboxylic acids in red wine. Column, Shodex C811, 100 cm x 7.6 mm i.d. eluent, 3 mM perchloric acid flow rate, 0.9 ml min-1 temperature, 60 °C detection, reaction detection using chloro-phenol red at 430 nm. Peaks 1, citric acid 2, tartaric acid 3, malic acid 4, succinic acid 5, lactic acid 6, formic acid and 1, acetic acid.

Lipids Fats Waxes 1 Oils 1 Hydrocarbons J r RCH2OH RCOOH RCH2CH2COOH + CH2OHCHOHCH2OH shorter ohain aoids fatty acids giyceroi j pQj-jj 1, RH CO2, CH4, aliphatic acids, acetic, lactic, citric, glycolic, malic, palmitic, stearic, oleic acids, carbohydrates, hydrocarbons... 

Notes ace, acetic acid oxa, oxalic acid mal, malonic acid sue, succinic acid mly, malic acid hba,/ -OH-benzoic acid gao, gallic (tri-OH-benzoyl) acid cum, / -coumaric acid caf, caffeic acid fer, ferulic acid sin, sinapic acid hca, 3,5-diOHcinnamic acid tar, tartaric acid ara, arabinose xyl, xylose rha, rhamnose gal, galactose glc, glucose glu, glucuronic acid 2-(xyl)glc, sambubiose 2-(xyl)gal, lathyrose 2-(rha)glc, neohesperidose 6-(rha)gal, robinose 6-(rha)glc, rutinose 2-(glc)glc, sophorose 3-(glc)glc, laminariobiose 6-(glc)glc, gentiobiose. 

Lactic acid Secondary amine LA-2 Sodium carbonate Co transport ofH+ ELM ELM Not done Not done Selectivity studies in relation to acetic, malic, gluconic acid, etc. [46]... 

FIGURE 4.21 H NMR spectra (400 MHz) of time course evolution of red wine in alcoholic and malolactic fermentations for grape red must (pH 3). Peaks 1, ethanol 2, ethanol satellites 3, lactic acid 4, acetic acid 5, succinic acid 6, malic acid 7, 2,3-butanediol 8, proline 9, alanine. (From Avenoza et at, 2006.)... 

H2O2 For metal ions strongly binding with organic compounds 10 mM ammonium acetate, pH 4.5 For organic acids such as citric acid and malic acid... 

Column Spherisorb 25 cm x -1,6 mm I.D., 5 im p niclc i. Mobile Flia. e-0.2 M phosphoric acid. Flo rite 0,8 mJ/min. monitored at 2)0 (im. ]. tartaric acid, 2. Iflfitic acid, 3. malic acid, 4. formic acid, 5, acetic acid, 6. citric add, 7. succinif acid, S. fumaric acid. 

Figure 4. Adsorption isotherms of citric, malic and acetic acids in used salted ume seasoning solution on CS. o citric acid. A malic acid, acetic acid...

Figure S shows the breakthrough curves for adsorption of organic acids in the solution on CS packed column. They are little affected by the repeat time. Figure 6 shows the eluent curves using 1 kmol m of NaOH. Acetic acid adsorbed on CS was desorbed with increasing the adsorption of citric acid and malic acid. Subsequently malic acid adsorbed on CS was desorbed with increasing the adsorption of citric acid. Finally only citric acid in used seasoning solution was adsoibed.

Malic acid Acetate, ethanol, fumarate, glucose, propionate Aspergillus jlavus Brevibacterium Jlavum Lactobacillus brevis Paecilomyces varioii Pichia membranaefaciens... 

Figure 1.10 HPLC analysis of organic acids in Cabernet Sauvignon wine using after sample preparation by C18 SPE followed by isolation of organic acids a 500-mg amine-quaternary resin (Figure 1.9). 1. tartaric acid, 2. malic acid, 3. lactic acid, 4. acetic acid, 5. citric acid, 6. pyruvic acid, 7. shikimic acid. Analytical conditions column C18 (250 x 4mm, 5 pun) at room temperature, detection at wavelength 210nm, sample volume injected 20p.L, solvent H3P04 5 x 10 3M with isocradc elution at flow rate 0.6mL/min (Flamini and Dalla Vedova, 1999)...

Figure 1.11 Analysis of an organic acids standard solution. 1. citric acid, 2. tartaric acid, 3. malic acid, 4. succinic acid, 5. lactic acid, 6. acetic acid. Analytical conditions column Aminex HPX-87H (300 x 7.8mm, 9(jim) at 65 °C (Bio-Rad Laboratories, Richmond, CA) detection at wavelength 210 nm sample volume injected 10p,L solvent H2S04 0.026 N with isocratic elution at flow rate 0.8mL/min...

Fig. 4-10. Separation of organic acids on IonPac ICE-AS5. - Eluent 0.0016 mol/L perfluorobu-tyric acid flow rate 0.3 mL/min detection suppressed conductivity injection volume 50 pL solute concentrations fully dissociated compounds (1), 10 ppm oxalic acid (2), 25 ppm pyruvic acid (3), and tartaric acid (4), 30 ppm malonic acid (5), lactic acid (6), malic acid (7), and acetic acid (8), 20 ppm isodtric acid (9), 30 ppm citric acid (10), 40 ppm / -hydroxybutyric acid (11), succinic acid (12), and propionic acid (13).

Besides the production of L-lactic acid, the fermentation process can simultaneously produce various other metabolites such as acetic acid, f umaric acid, ethanol, malic acid, etc. However, the amount of these metabolites can have a significant influence on the downstream process and the quality of the L(+)-lactic acid produced (Wang et al., 2005). Fumaric acid is the main by-product and its accumulation is affected by many factors,... 

Organic acids such as acetic, malic, and L-lactic acids have been found to have protective effects (1-2 log increases in survival) on the survival of E. coli 0157 H7, compared to organic acids, at concentrations between 5 and 10 mM. D-lactic has a greater protective effect ( 4-log increase in survival) over a concentration range of 1 to 20 mM. However, citric acid has not yet shown any protective effect at these concentrations (Bjomsdottir, Breidt, Jr., and McFeeters, 2006). 

In another study, prediction models based on MICs of eight organic acids (acetic, benzoic, butyric, caprylic, citric, lactic, malic, and tartaric acids) were quite successful for each of six different bacteria. R2 values were found to range from 0.621 to 0.966, and the susceptibility pattern and at least two patterns of acid resistance (E. coli-type and Lactobacillus-type) were apparent (Nakai and Siebert, 2004). These models were also validated by predictions made of the MICs of acids other than those used in the construction of the models. Actual MICs are determined and can then be compared with the predictions (Nakai and Siebert, 2003). 

Organic acid content in wine has an important impact on organoleptic characteristics of the wine. a-Hydroxy acids (tartaric, malic, lactic, and citric acids) are mainly responsible for these characteristics. Other acids in wines include acetic, ascorbic, gluconic, and sorbic acids, as well as sulfite, sulphate, phosphate, and malonate (Masar et al., 2001). 

Aliphatic acids Acetic, acetonic, butyric, citric, formic, fumaric, gluconic, glycolic, lactic malic, malonic, oxalic, phtalic, propionic, pyruvic, shikimic, succinic, tartaric, and valeric acid... 

Figure 12.6 Separation of carboxylic acids by ion exclusion on a cation exchanger [reproduced with permission from E. Rajakyla, J. Chromatogr., 218,695 (1981)]. Conditions column, 30cm x 7.8 mm i.d. stationary phase, Aminex HPX-87, 9ixm mobile phase, 0.8 ml min of 0.006 N H2SO4 temperature, 65°C UV detector, 210 nm. Peaks 1 = oxalic acid 2 = maleic acid 3 = citric acid 4- — tartaric acid 5 — gluconic acid 6 — malic acid 1 = succinic acid 8 — lactic acid 9 — glutaric acid 10 = acetic acid 11= levulinic acid 12 = propionic acid.

The fermentation is carried out according to the procedure in Example 1. After 7-9 days incubation, the production of alkaloids reaches the value of 1000 ug./mL. The same yield is obtained if tartaric acid, citric acid, malic acid, acetic acid, fumaric acid, succinic acid are used. 

Tartaric acid, malic acid, succinic acid, acetic acid, lactic acid... 

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