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Rating of Oxalate Ions of Various Fruits in Different Phases

Article · April 2021

DOI: 10.48175/IJARSCT-1039

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 ISSN (Online) 2581-9429
IJARSCT
International Journal of Advanced Research in Science, Communication and Technology (IJARSCT)

Volume 4, Issue 2, April 2021

Impact Factor: 5.731

Rating of Oxalate Ions of Various Fruits in

Different Phases
B.S. Kamble, A. P. Acharya, B. E. Girhe, H. J. Salunkhe
Mudhoji College, Phaltan, Satara, Maharashtra, India
balasahebkamblevsrp@gmail.com

Abstract: The oxalate content of Beet, Sweet Potato, Tomato, Guava, Sapatofruits at different phases of
raw, semi ripening and ripening were found out by permanganometric method. Oxalate rich foods are
usually restricted to some degree, particularly in patients with high urinary oxalate level. During
ripening of Beet, Sweet Potato, Tomato, Guava, Sapatofruits; the oxalate content increases progressively
and the fully ripe fruit has the maximum oxalate content. Oxalate form an insoluble complex with
calcium in the urine, or hyper-oxaluria, is even more important to stone formation than high levels of
calcium or hyper-calcicuria. Excessive intake of food and drink containing oxalate leads to calcium
oxalate stone. Also, excessive intake of vitamin C which metabolized to oxalate may lead to hyper-
calcicuria and an increase in stone formation. Pain medications can be prescribed for symptom relief.
Surgical techniques have also been developed to remove kidney stones. This in turn will provide an
advice to take semi ripened fruits always balancing the taste of the fruit and physiological effect of
affecting the kindney by oxalate content.

Keywords: Oxalate ion, Permanganometric Method, Hyper-oxaluria, Vitamin-C

I. INTRODUCTION
1.1 Occurance in Nature
Oxalate occurs in many plants, where itis synthesized by the incomplete oxidation of carbohydrate. The root or leaves
of Rhubarband buckwheat are high in oxalic acid. Otheredible plants that contain significant concentrations of oxalate
include in decreasing order, star fruit (carambola), black pepper, parsely, poppy seed, amaranth, spinach, chard, beets,
cocoa, chocolate, most nuts, most berries, fishtail palms, New Zealand spinach(Tetragoniatetragonioides) and beans.
Leaves of tea plants (melliasinensis)contain among the greatest measured concentrations of oxalic acid relative to other
plants.

1.2 Oxalate (IUPAC ethandionate)

Oxalate is the dianion with the formula C2O42- also written as (COO)2-. either name is often used for derivation, such
as salts of oxalic acid for example, sodium oxalate 2[(Na)+2C2O42-] or esters. For example, Dimethyl oxalate
((CH3)2C2O4 also forms coordination compounds where it is abbreviated as ox. Many metal ions from insoluble
precipitates with oxalate.

1.3 Prominent Example

Calcium oxalate, the primary constituents of most common kind of kidney stones. Guava, a native of Central America
was introduced to India in the 17th century and lea became naturalised in the state of, Bihar. It is a small profusely
branched tree, bearing solitary white flowers. The fruits are medium sized globoze with whitish greenish skins. The
fruits in a berry with a pulpy edible meso. The guava plant is extremely hardy and can tolerate prolonged dry and
drought periods, but not frost. It requires 60-80 inches of rain full. It is capable of growing in poor alkaline or poorly
drained soils with pH ranging from 4.5 to 7.5. The plant is propagated by stem and stem cutting. It is a more successful
method of cultivation. The plant yields fruits twice a year. The important varieties are Allahabad Safeda, Chiffidas,
Lucknow 49, Hafsi, Harijha, Habshie etc. Sapota in a large and highly ornamental evergreen tree that can reach a night
Copyright to IJARSCT DOI: 10.48175/IJARSCT-1039 765
www.ijarsct.co.in
 ISSN (Online) 2581-9429
IJARSCT
International Journal of Advanced Research in Science, Communication and Technology (IJARSCT)

Volume 4, Issue 2, April 2021

Impact Factor: 5.731

of 15-45 metre. It is mainly propagated by grafting. Which ensures the new plant has the same choolaeteristic as the
parent, especially its fruit, as it doesnot grow true to seed. It is also considerably faster than growing trees by seed,
producing fruit in 3 to 5 years, growns from seed needs seven years of growth. In florida, the fruit is za arrested from
May to July with some cultivars available all years.

II. OBJECTIVES OF THE STUDY

1. To study the oxalate content in Beet, Sweet Potato, Tomato, Guava, Sapato fruits.
2. To compare the oxalate content of different days ripened Beet, Sweet Potato, Tomato, Guava, Sapato fruits.
3. Estimation of oxalate ion and its rating in different fruits.

III. MATERIAL & METHODS

1. To standardised KMnO4. In order to stadardise the 0.05N KMnO4 solution, prepare 0.05N oxalic acid.
2. PREPARATION OF STD. OXALIC ACID: Weight accurately about 1.20gm of oxalic acid and make up
into 200ml standard flask using distilled water.
3. STDANDADISATIONOF KMnO4
a. Fill up the burette with potassium permanganate solution after washing and rinsing the burette.
b. Pipette out 20 ml of standard oxalic acid solution in to a clean conical flask.
c. Add an equal volume of dilute sulfuric acid and heat the mixture at 60°C.
d. Titrate against potassium permanganate solution.
e. The end point is the appearance of permanent pale pink colour.
f. Repeat the titration to get concordant value and calculate the normality of potassium permanganate
solution.
4. STDANDADISATIONOFFREE OXALATE ION PRESENT IN THE GIVEN FRUIT PULPS
a. Oxalate ions are extracted from the fruit by boiling pulp with dil. H2SO4. Then oxalate ion are estimated
volumetric by titrating the solution with standard Kmno4 solution.
b. Weight 50.0 gm of fresh guava and crush is to a fine pulp using pestle motor.
c. Transfer the crushed pulp to a beaker and add about 50 ml dil. H2SO4 to it.
d. Boil the content for about 10 min. Cool and filter the content up to 100 ml measuring flask make the
volume up to 100 ml by adding distilled water.
e. Pipette out 10ml of this solution into the other 100ml standard measuring flask.
f. Take in to a titration flask and add 20 ml of dil. H2SO4 acid to it. Heat the mixture to about 60°C and
titrate it against 0.05KMnO4 solution taken in a burette.
g. The end point in appearance of permanent pale pink colour. (Repeat the above experiment) with 50.0 gm
of 1-5,5-10,11-15,16-20,21-25days old fruits.

IV. CALCULATION
4.1 Calculation of Strength of Oxalic Acid
Equivalent weight of oxalic acid = 63
/ . ×
Normality of Oxalic Acid = = = 0.06 N
Table 1: Concordant value of Raw and Semi ripened fruits
Days Beet Sweet potato Tomato Guava Sapato
Fruits
Initial Final Initial Final Initial Final Initial Final Initial Final
(ml) (ml) (ml) (ml) (ml) (ml) (ml) (ml) (ml) (ml)
Raw 0.0 0.1 0.0 0.15 0.0 2.0 0.0 27.5 0.0 48.6
Semi ripened 0.0 0.3 0.0 0.45 0.0 2.2 0.0 38.7 0.0 49.8

Copyright to IJARSCT DOI: 10.48175/IJARSCT-1039 766

www.ijarsct.co.in
 ISSN (Online) 2581-9429
IJARSCT
International Journal of Advanced Research in Science, Communication and Technology (IJARSCT)

Volume 4, Issue 2, April 2021

Impact Factor: 5.731

Table 2: Concordant value of Ripened fruits.

Days 1 5 10 15 20 25
Initial Final Initial Final Initial Final Initial Final Initial Final Initial Final
Fruits (ml) (ml) (ml) (ml) (ml) (ml) (ml) (ml) (ml) (ml) (ml) (ml)
Beet 0.0 0.1 0.0 0.5 0.0 1.0 0.0 1.5 0.0 2.0 0.0 2.5
Sweet 0.0 0.15 0.0 0.75 0.0 1.5 0.0 2.25 0.0 3.0 0.0 3.75
potato
Tomato 0.0 2.0 0.0 2.3 0.0 2.9 0.0 3.8 0.0 4.4 0.0 5.0
Guava 0.0 27.5 0.0 36.4 0.0 41.0 0.0 44.5 0.0 47.9 0.0 51.1
Sapato 0.0 48.6 0.0 51.0 0.0 56.1 0.0 59.6 0.0 63.4 0.0 67.1

4.2 Calculation of strength of KMnO4 Volume of oxalic acid

Strength of oxalic acid V1= 20 ml;
Volume of KMnO4N1= 0.061N;
Volume of KMnO4V2= 23
Normality of KMnO4 N2 = ?N2 = 20 x 0.061 / 23= 0.053N

4.3 Calculation of amount of oxalate ions in each fruit

Weight of each fruit taken each time = 50 gm; V
olume of each extract fruits taken for each titration = 20 ml;
Weight of each fruits taken each time = 50 gm;
Normality of the KMnO4 solution used for titration = 0.053 N

For Raw Beet fruit

Volume of KMnO4 Solution V1 = 0.1ml;
Normality of KMnO4 solution N1 = 0.053 N;
Volume of raw Beet fruit extract V2 = 20 ml;
Normality of the oxalate ions in the raw Beet extract N2 = ?N2= 0.1x0.053/20 = 0.000265 N;
Equivalent weight of oxalate ion = 44
Amount of oxalate ions in 1000gm raw Beet extract = Noxalate x 44 x x g/L
= 0.000265 x 44 x 2 = 0.02332 g/L

For Semi Ripened Beet fruit

Volume of KMnO4 Solution V1 = 0.3 ml;
Normality of KMnO4 solution N1 = 0.053 N;
Volume of Beet fruit extract V2 = 20 ml;
Normality of the oxalate ions in the semi ripened Beet extract N2 = ? ; N2= 0.3 x0.053/20 = 0.000795N ;
Equivalent weight of oxalate ion = 44
Amount of oxalate ions in 1000gm semi ripened Beet extract = Noxalate x 44 x x
= 0.000795 x 44 x 2 = 0.06996 g/L

For Ripined Beet fruit

Volume of KMnO4 Solution V1 = 2.0 ml;
Normality of KMnO4 solution N1 = 0.053 N
Volume of Beet fruit extract V2 = 20 ml;
Normality of the oxalate ions in the ripined Beet extract N2 = ?N2= 2.0 x0.053/20 = 0.0053 N;
Copyright to IJARSCT DOI: 10.48175/IJARSCT-1039 767
www.ijarsct.co.in
 ISSN (Online) 2581-9429
IJARSCT
International Journal of Advanced Research in Science, Communication and Technology (IJARSCT)

Volume 4, Issue 2, April 2021

Impact Factor: 5.731

Equivalent weight of oxalate ion = 44

Amount of oxalate ions in 1000gm ripinedBeet extract = Noxalate x 44 x x
= 0.0003975x 44 x 2= 2.26204 g/L

V. RESULT AND DISCUSSION

The oxalate content of various fruits at different stages of ripening were found out by permanganometric method. The
results are given From table no.3 it was found that the amount of oxalate content varies with ripening of fruits.
1,5,10,15,20,25 days of various fruits, fresh fruits had minimum oxalate content. As days went on during ripening the
oxalate content increased progressive and had the maximum oxalate content in the fully ripe fruit.
Table 3: Weight of every fruit 50 gm and oxalate ion in gm/L in different phases
Days 1 5 10 15 20 25
Fruits
Beet 0.02332 0.11660 0.23320 0.34980 0.46640 0.58300
Sweet potato 0.03498 0.17490 0.34980 0.52470 0.69960 0.87450
Tomato 0.46640 0.53636 0.67628 0.88616 1.02608 1.66600
Guava 6.41300 8.48848 9.56120 10.37740 11.17028 11.91652
Sapato 11.33352 11.89320 13.08252 13.88700 14.78488 15.64772

VI. CONCLUSION
This research paper centered upon rating the amount of oxalate present in the Beet, Sweet Potato, Tomato, Guava,
Sapatofruits during ripening. The oxalate content was on the increase in all the fruits and the days passed on, that is as
the ripening proceeded. It should be noted that the increase in oxalate content was more in Beet, Sweet Potato, Tomato,
Guava, Sapato. The presence of oxalate in injurious to health.
Graph 1.

0.8 Oxalate ion in Beet vs Days

0.6
0.4 Beet

0.2
0
1 5 10 15 20 25
Graph 2.

Oxalate ion in Sweet Potato vs Days

1
0.8
0.6
0.4 Sweet potato
0.2
0
1 5 10 15 20 25

Copyright to IJARSCT DOI: 10.48175/IJARSCT-1039 768

www.ijarsct.co.in
 ISSN (Online) 2581-9429
IJARSCT
International Journal of Advanced Research in Science, Communication and Technology (IJARSCT)

Volume 4, Issue 2, April 2021

Impact Factor: 5.731

Graph 3.
2

Oxalate ion in Tomato vs Days

1.5

1
Tomato

0.5

0
1 5 10 15 20 25
Graph 4.
14
12 Oxalate ion in Gauva vs Days
10
8
6 Gauva
4
2
0
1 5 10 15 20 25
Graph 5.

Oxalate ion in Sapato vs Days

20

15

10 Sapato

0
1 2 3 4 5 6

Physicological Effect
Oxalate rich foods are usually restricted to some degree, particularly in patients with high urinary oxalate level. It
also contains oxalate amount of which varies with ripening of the fruit. During ripening of beet, sweet potato, tomato,
guava, sapatofruit; the oxalate content increases progressively and the fully ripe fruit has the maximum oxalate content.
Oxalate form an insoluble complex with calcium in the urine, or hyper-oxaluria, is even more important to stone
formation than high levels of calcium or hypercalcicuria. Excessive intake of food and drink containing oxalate leads to
calciumoxalate stone. Excessive intake of vitamin C which metabolized to oxalate may lead to hyper calcicuria and an
increase in stone formation. Pain medications can be prescribed for symptom relief. Surgical techniques have also been

Copyright to IJARSCT DOI: 10.48175/IJARSCT-1039 769

www.ijarsct.co.in
 ISSN (Online) 2581-9429
IJARSCT
International Journal of Advanced Research in Science, Communication and Technology (IJARSCT)

Volume 4, Issue 2, April 2021

Impact Factor: 5.731

developed to remove kidney stones. Rather than having to undergo treatment, it is best to avoid kidney stone in the first
place. Avoid calcium rich foods and drink more water. Water helps to flush away that form stones in the kidneys.

ACKNOWLEDGEMENT
Research laboratories of Department of Chemistry, Mudhoji College, Phaltan ,Satara, MS, India.

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