L-Malic Acid - CAS 97-67-6
Molecular Formula:
C4H6O5
Molecular Weight:
134.087
COA:
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Description:
L-Malic Acid is commonly used as a food additive.
Appearance:
White Solid
Synonyms:
L-(-)-Malic Acid
Solubility:
Soluble in DMSO (slightly), methanol (slightly), pyridine (slightly).
Storage:
Room Temperature
MSDS:
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Melting Point:
>101ºC (dec.)
InChIKey:
BJEPYKJPYRNKOW-REOHCLBHSA-N
InChI:
InChI=1S/C4H6O5/c5-2(4(8)9)1-3(6)7/h2,5H,1H2,(H,6,7)(H,8,9)/t2-/m0/s1
Canonical SMILES:
C(C(C(=O)O)O)C(=O)O
1.Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287.
Lee SB1, Kim DH1, Park HD2. Appl Microbiol Biotechnol. 2016 Apr 14. [Epub ahead of print]
In this study, Lactobacillus plantarum JH287 was used as a malolactic fermentation starter in Campbell Early wine production. L. plantarum JH287 was first lyophilized, and the malolactic fermentation potential of freeze-dried L. plantarum JH287 was investigated. Different protective media and rehydration conditions were tested to improve the survival rate of freeze-dried L. plantarum JH287. Optimal protective medium contained 10 % sorbitol and 10 % skim milk. The optimal rehydration condition was a 1-h rehydration time conducted in the same protective media, and the combination of these two methods produced a survival rate of 86.37 %. In addition, a 77.71 % survival rate was achieved using freeze-dried samples that were stored at 4 °C for 2 months. Freeze-dried L. plantarum JH287 and Saccharomyces cerevisiae Fermivin were used to inoculate the Campbell Early grape must to decrease its malic acid content. Using this mixed-fermentation method, wine showed a decrease in malic acid content after 9 days of fermentation.
2.Efficient malic acid production from glycerol with Ustilago trichophora TZ1.
Zambanini T1, Sarikaya E1, Kleineberg W1, Buescher JM2, Meurer G2, Wierckx N1, Blank LM1. Biotechnol Biofuels. 2016 Mar 17;9:67. doi: 10.1186/s13068-016-0483-4. eCollection 2016.
BACKGROUND: The large surplus of crude glycerol, as main low-value waste stream in biodiesel production, has led to the investigation of new possibilities for the production of value-added chemicals from this feedstock. New and efficient (bio-) catalysts are needed that are able to convert glycerol to versatile chemical building blocks. This would contribute to further develop away from a mainly petroleum based, to a sustainable, bio-based industry. One promising group of discussed building block chemicals are dicarbonic acids.
3.Chemical composition and antioxidant capacity of different anatomical parts of pear (Pyrus communis L.).
Kolniak-Ostek J1. Food Chem. 2016 Jul 15;203:491-7. doi: 10.1016/j.foodchem.2016.02.103. Epub 2016 Feb 16.
Sugar, organic acid, triterpenoid and phenolic composition as well as antioxidant capacity of different anatomical parts of pear were studied. Fruits and leaves of 'Radana' pear (Pyrus communis L.) were used. The results showed great quantitative differences in the composition of the pear pulp, peel, leaves and seeds. Fructose was the major sugar in pulp, seeds and peel (227.46, 45.36 and 67.49g/kg dry mass [DM], respectively), while sorbitol was predominant in leaves (40.66g/kgDM). Malic acid was the major organic acid, followed by citric and shikimic acids. The highest concentration of triterpenoids (3460.5μg/gDM) was determined in pear peel, and ursolic acid was predominant. Leaves were characterized by the highest amount of phenolics (5326.7mg/100gDM) and the highest DPPH and FRAP values (2027.9 and 3539.6μmol TE/100gDM, respectively). Pear leaves and seeds may be selected as potential sources of phytochemicals.
4.Bog bilberry phenolics, antioxidant capacity and nutrient profile.
Colak N1, Torun H2, Gruz J3, Strnad M4, Hermosín-Gutiérrez I5, Hayirlioglu-Ayaz S6, Ayaz FA7. Food Chem. 2016 Jun 15;201:339-49. doi: 10.1016/j.foodchem.2016.01.062. Epub 2016 Jan 16.
Phenolics and nutrient profiles of bog bilberry (Vaccinium uliginosum L.) collected from high mountain pastures in northeast Anatolia (Turkey) were examined for the first time in this study. The major soluble sugar identified in the berry was fructose, following by glucose, and the main organic acid identified was citric acid, followed by malic acid. Eleven phenolic acids and 17 anthocyanin 3-glycosides were identified and quantified. Caffeic acid in the free and glycoside forms and syringic acid in the ester form were the major phenolic acids, and the major individual anthocyanin present in the berry was malvidin 3-glucoside (24%). The highest total phenolics and anthocyanin contents were obtained from the anthocyanin fraction in conjunction with the highest antioxidant capacity, followed by the polyphenolic and aqueous fractions, FRAP, ORAC and DPPH, in that order. Our findings can be used to compare bog bilberry with other Vaccinium berries and to help clarify the relative potential health benefits of different berries.
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CAS 97-67-6 L-Malic Acid

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