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|Title:||A method for determination of fruit-derived ascorbic, tartaric, oxalic and malic acids, and its application to the study of ascorbic acid catabolism in grapevines|
|Citation:||Australian Journal of Grape and Wine Research, 2009; 15(3):293-302|
|Publisher:||Australian Society of Viticulture and Oenology|
|V.J. Melino, K.L. Soole and C.M. Ford|
|Abstract:||Background and Aims: The majority of the acidity of a grapevine (Vitis vinifera L.) berry is a result of the accumulation of l-tartaric (TA) and l-malic acids (MA). TA is synthesised from l-ascorbic acid (Asc, vitamin C), the metabolism of which is poorly characterised in grapevines. In a distinct pathway, oxalic acid (OA) is also formed from Asc degradation. The aim of this study was to develop a single method whereby the distribution of Asc and its catabolites from fruit and vegetative sources could be determined. Methods and Results: Effective recoveries of total Asc, TA, OA and MA were achieved with this extraction method, while chromatographic separation was accomplished with reversed-phase high-performance liquid chromatography (RP-HPLC). These results demonstrate that Asc and its catabolites TA and OA rapidly accumulate in immature berries, and that the Asc to dehydroascorbate ratio increases with berry maturity. Conclusions: A method for the simultaneous analysis of Asc, TA, OA and MA in fruits is provided; moreover, we have demonstrated its use to study their distribution in fruits, rachis, leaves and roots. Significance of the Study: This method enables accurate monitoring of the accumulation of Asc, permitting further research towards understanding acid metabolism during berry ripening.|
|Keywords:||ascorbate; berry development; catabolism; malic acid; oxalic acid; tartaric acid|
|Rights:||© 2009 Australian Society of Viticulture and Oenology Inc.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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