Determination of organic acids in red, white and yellow onion samples high performance likit chromatography (HPLC)

A chromatographic method fort he simultaneous determination of oxalic, maleic, citric and crotonic acids was developed in this study. Fort his aim, LiChrospher-100, RP-18e (5µm) HPLC system was used. All of the parameters were optimized to improve the sensitivity for each analyte. Red, white and yellow onion samples were analyzed for their oxalic, maleic, citric and crotonic acid contents. Concentrations of oxalic acid in red, white and yellow onion samles were found to be 1162,18±119,55 mg/Kg, 1260,33±7,64 mg/Kg, 3736,10±416,44 mg/Kg respectively. Maleic, citric and crotonic acids were not detected in all samples interested.