Abstract

Natural substances are the basis of many types of industriesand represent a growing market. The study of these products and the development of analytical methods should accompany this growth to ensure quality and provenance to consumers. An example to be discussed is the L(+)-Tartaric acid, an organic compound of molecular formula C4H6O6. This organic acid is widely applied in wine, food and pharmaceutical industry. It is obtained naturally through the fermentation of fruits, especially grape and tamarind. Synthetically, there are two ways of obtaining L(+)-tartaric acid on industrial scale. It can be synthesized by the reaction of maleic anhydride with hydrogen peroxide, which is derived from petroleum byproducts. And by biotechnological synthesis, in which cis-epoxysuccinic acid, also derived from petroleum, is converted into L(+)-tartaric acid by hidrolase enzyme. The market for tartaric acid is growing and is considered promising. Currently, there is a lack of legislation and specific rules that allow classification of tartaric acid according to its origin. This legal vacuum precludes quality assurance for the consumer. This lack of safety is a matter of great concerns applications of tartaric acid come directly to final consumer.

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