STUDY OF ACIDITYOF FRUITS AND VEGETABLE

JUICES.

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INDEX

S.NO TOPIC PAGE NUMBER

1 ABSTRACT 6
2 OBJECTIVE 7
3 THEORY 8
4 APPARATUS 9
REQUIRED
5 PROCEDURE 10
6 CALCULATION OF 11
ACIDITY
7 OBSERVATION 13
5
8 APPLICATION 14
9 CONCLUTION 15
10 BIBLIOGRAPHY 16

Abstract

Fruit acidity is due to the presence of organic acids, and malic and citric acids are the
main acids found in most ripe fruits (Seymour et al., 1993). Understanding the factors
that influence the concentration of these acids in fruit cells is thus of primary
importance for fruit quality improvement.

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Objective

The acidity of natural fruit juices is the result mainly of their content of organic acids.
Both tartaric & malic acids are dicaroxylic acids. The acidity of fruit juice may be
determined by simple direct titration with 0.1M sodium hydroxide, using
phenolphthalein as an indicator.
It must be noted that vegetable juices, for example carrots are not acidic products. They
have a pH significantly above 4

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Theory
Fruits and vegetable are always a part of balanced diet. That means fruits vegetables
provide our body the essential nutrients, i.e. Carbohydrates, proteins, vitamins and
minerals. Again their presence in these is being indicated by some of our general
observations, like -freshly cut apples become reddish black after some time.
Explanation for it is that iron present in apple gets oxidixed to iron oxide. So, we can
conclude that fruits and vegetables contain complex organic compounds, for e.g.,
anthocin, chlorophyll, esters(flavouring compounds), carbohydrates, vitamins and can
be tested in any fruits or vegetable by extracting out its juice and then subtracting it to
various tests which are for detection of different classes of organic compounds.
Detection of min

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Apparatus Required

1. a pH meter having glass electrode

2.calomel electrode or a combination electrode.

3.Potassium permanganate solution (KMnO4)

4.Fruit juices of known concentration

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 5.Phenolphthalein indicator solution

6.Burette

7.Erlenmeyer flask

8.Pipette

9.Burette stand

10.Distilled water

11.White tile or paper

Procedure

The acidity of fruit juice may be determined by simple direct titration with 0.1M
sodium hydroxide, using phenolphthalein as an indicator. *Why when
calculation of the weight of citric acid it divided by 3? acitic acid. - It may be
determined titrimetrically using phenolphthalein as an indicator .

1. Wash six test tubes with distilled water and put them on test tube stand and label them A, B, C, D, E, F.
2. Add 2ml of CH3COOH in test tube A, Add 2ml of NaOH in test tube B, Add 2ml of NaCl in test tube C, Add 2ml
of NaHCO3 in test tube D, Add 2ml of Water in test tube E, Add 2ml of Lemon juice in test tube F.
3. Take white tile, place 6 pH paper and label them A, B, C, D, E, F.
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 4. Use a dropper or glass rod to put the respective sample solutions on the labelled pH paper placed on the
white tile.
5. Observe the colour change.

CALCULATION

For this kind of analysis of a fruit juice, it is conventional to do calculations as if only

the predominant acid were present, and to state the result in g / L units of that acid.
For example, in the analysis of apple juice performed by Mike Jansen’s students
the result should be calculated and reported as if only malic acid were present. The
relevant experimental measurement is the 2.67 g mean titration value obtained for 5
mL samples of Tim Hortons apple juice. Calculation of the amount of acid present in a
juice or a drink must begin with a balanced chemical equation of the reaction. The
relevant equation for the titration of the dicarboxylic acid malic acid is:
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 C2H3(OH)(COOH)2 + 2 NaOH → Na2C2H3(OH)(COO)2 + 2 H20
(Malic Acid)

Units for Calculations

Suitable units of concentration for the titrating solution in a gravimetric titration are
mol / kg or more commonly mol / g. For very high precision analyses all calculations
would use this unit. Note that the solution concentration does not change with
temperature, an advantage of gravimetric titrations.
0.1 mol / L = 0.1 mmol / mL ≈ 0.1 mmol / g

The Formula
The calculation formula for cider and juice is:

% FRUIT JUICES = (Volume of 0.1 M NaOH) x 10 x 0.067 / (Volume of sample)

By using an exact 6.7 ml of sample, the calculation can be avoided because everything is in tens! If a
different volume of juice or cider is used, the formula will be needed.

For citric acid, the equivalent weight is 192.13 g/equiv, and for malic acid, it is 134.09 g/equiv.

Sample Calculations:
To calculate the strength of given KMnO4 in terms of molarity the following formula is used

a1M1V1 = a2M2V2

Where a1 and a2 are stoichiometric coefficient of oxalic acid and KMnO4 in a balanced chemical
equation.

a1 = 2

a2 = 5

Where

M2 and M1 are molarities of potassium permanganate and oxalic acid solutions used in the titration.
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V2 and V1 are the volume of potassium permanganate and oxalic acid solutions used in the titration.

Therefore,

KMnO4 = Oxalic acid

5M2V2 = 2M1V1

M2 = (2M1V1/5M2V2)

The strength of KMnO4 is calculated by using the molarity.

Strength = Molarity x Molar mass

Results and Discussion:

1. Molarity of KMnO4 is 0.019M

2. The Strength of KMnO4 is 0.019M.

OBSERVATION
FRUIT TITRATABLE PREDOMINANT
JUICES ACIDITY(g/100mL ACID
)
APPLE 0.36-0.80 Malic acid

GRAPE FRUIT 1.2-2.0 Tataric acid

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 LEMON 4-6.2 Citric acid

MANGO 0.34-0.84 Citric acid

TOMATO 0.34-1.00 Malic acid

APPLICATION
.
Quality Control:
.
 Acidity measurement helps assess the overall quality of fruit juices. Consumers
often prefer juices with a balanced acidity that provides a pleasant and refreshing
taste.
.
Flavor Profiling:
.
 Acidity contributes significantly to the flavor profile of fruit juices. Different fruit
juices have varying levels of acidity, which affects their taste and aroma. Studying
acidity can help in understanding and enhancing the flavor of juices.
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.
Shelf Life Assessment:
.
 Acidity plays a role in preserving the shelf life of fruit juices. Higher acidity can
help inhibit the growth of spoilage microorganisms and extend the juice's
freshness.
.
Nutritional Analysis:
.
 The acidity of fruit juices can affect their nutritional content. It is essential to
know the acidity levels to accurately determine the nutritional value of the juice,
including vitamin C content.
.
Beverage Formulation:
.
 Beverage manufacturers use acidity measurements to formulate and create fruit
juice blends with specific flavor profiles. This allows them to adjust acidity levels
to meet consumer preferences.

CONCLUTION
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pH Range: We found that different fruit juices exhibited a wide range of pH levels, with
some juices being highly acidic (pH < 3) and others more neutral (pH > 4).
.
.
Citrus Juices: Citrus juices, such as orange and lemon juice, were among the most
acidic with pH values ranging from 2 to 3.5, confirming their well-known tartness.

Apple and Grape Juices: Apple and grape juices were closer to neutral, with pH values
typically around 4 or slightly above, making them less acidic compared to citrus and
berry juices.

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Overall, this study highlights the diversity in acidity levels among different fruit juices,
which can be attributed to the type of fruit, ripeness, and processing methods.
Understanding these variations is important for both consumers and the food industry.
Further research could explore the nutritional and health implications of consuming
fruit juices with varying acidity levels."

BIBLIOGRAPHY
WEBSITES:
https://www.slideshare.net
https://www.scribd.com
BOOKS:
Organic Chemistry

The Elements:

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