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Vitamin C and organic acid contents in Spanish “Gazpacho” soup related to the vegetables used for its elaboration process

Author:
Verde Méndez, C. M., Rodríguez Rodríguez, E. M., Díaz Romero, C., Sánchez Mata, M. C., Matallana González, M. C., Torija Isasa, M. E.
Source:
CyTA: journal of food 2011 v.9 no.1 pp. 71-76
ISSN:
1947-6345
Subject:
ascorbic acid, bulbs, citric acid, cucumbers, dehydroascorbic acid, fumaric acid, garlic, glutamic acid, high performance liquid chromatography, malic acid, onions, oxalic acid, pepper, soups, tomatoes, vitamin content
Abstract:
The contents of vitamin C (ascorbic and dehydroascorbic acids) and other organic acids such as citric, oxalic, fumaric, malic and glutamic, were determined by HPLC in 54 samples of tomato, white onion, cucumber, pepper, garlic, and “gazpacho” elaborated using the previous vegetables. Tomato and garlic had the highest amounts of organic acids, while cucumber presented the lowest content. Citric and glutamic acids presented the highest mean concentrations. The bulb vegetables presented higher concentrations of glutamic and citric acids than the fruit vegetables. Pepper was the vegetable with the highest content of vitamin C, followed by tomato and “gazpacho”. Mean value of ascorbic acid/dehydroascorbic acid ratio varied between 0.29 and 2.53 for cucumber and tomato, respectively. “Gazpacho” samples had a lower ascorbic acid/dehydroascorbic acid ratio than the vegetables used in its elaboration, which suggests that some amount of ascorbic acid may be enzymatically oxidized to dehydroascorbic during the elaboration.
Agid:
338201