Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2014, 2(11), 786-791
DOI: 10.12691/jfnr-2-11-5
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Determination of Organic Acids in Brassica Rapa L. Leaves (Turnip Greens and Turnip Tops) Regulated by the Protected Geographical Indication “Grelos De Galicia”

Mª Dolores Arias-Carmona1, Mª Ángeles Romero-Rodríguez1 and Mª Lourdes Vázquez-Odériz1,

1Áreas de Nutrición y Bromatología y de Tecnología de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, Facultad de Ciencias, Campus de Lugo, Lugo, Spain

Pub. Date: October 24, 2014

Cite this paper:
Mª Dolores Arias-Carmona, Mª Ángeles Romero-Rodríguez and Mª Lourdes Vázquez-Odériz. Determination of Organic Acids in Brassica Rapa L. Leaves (Turnip Greens and Turnip Tops) Regulated by the Protected Geographical Indication “Grelos De Galicia”. Journal of Food and Nutrition Research. 2014; 2(11):786-791. doi: 10.12691/jfnr-2-11-5


A rapid high-performance liquid chromatographic method for the determination of organic acids in Brassica rapa L. leaves is reported. Under optimum conditions the detection limits were between 0.26 to 8.00 µg/mL and quantification limits were between 0.28 to 12.50 µg/mL. The precision results showed that the relative standard deviations of repeatability and reproducibility were ≤ 0.84% and ≤ 1.49%, respectively. The recovery of the organic acids varied from 97.21 to 99.57%. Organic acids were determined in 44 samples of Brassica rapa var. rapa L. protected under the PGI “Grelos de Galicia” in the two plant status (turnip greens and turnip tops). The results showed that all of the samples presented a profile composed of at least four organic acids: citric, malic, oxalic, and ascorbic acids. However, these organic acids were present in different concentrations in turnip greens and turnip tops.

Vitamin C Organic acids HPLC turnip greens turnip tops

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