Calorimetric analysis of three hydroxyacids as markers for quality and safety in food

A new analytical methodology to quantify three hydroxy acids (orotic, ascorbic, L-malic acids), by isothermal solution microcalorimetry, was outlined and applied to different foods. Three specific enzymatic reactions were used to ensure the correctness of the results. The considered acids can be considered as markers in food quality for their biochemical peculiarities. The enzymatic microcalorimetric method is very reliable and linearity is satisfied in the concentration ranges useful for food analyses. The analytical results of the underlined method are very accurate, precise, sensitive and in good agreement with the values obtained with other common methods