Chemistry Investigatory Project.

Study on the acidity of fruits and vegetable

juices.
By- Kyra Saneja
11 B
Admission no. – 596
Acknowledgements

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For the completion of this project, I would like to extend
my sincere gratitude to Rajagiri Public School -Doha,
Qatar and honorable principal Mr. Joshy Abraham for
giving an opportunity to perform experiments and
provide an encouraging environment.

I would like to thank my respectable Chemistry teacher

Mrs. Uma Maheswari for always supporting us and
guiding us in the right direction. This project would be
incomplete without her valuable guidance.

I also extend my gratitude to my school chemistry lab

teacher,
without whom this project would not have been possible.

Lastly, I want to thank my parents for supporting me and

helping me when I needed it most.

INDEX

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1. Acknowledgements 2

2. Preface 4

3. Acids in juices 4

4. Organic acids 5,6

5. How to test the presence of acid in juices 6,7

5.1 sample selection
5.2 juice extraction
5.3 pH measurement
5.4 Titration
6. Conclusion
8,9

7. Bibliography 9

PREFACE

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Vegetable juice and fruit juice is a juice drink made primarily of
blended vegetables or/and fruits which is also available in the form of
powders. Vegetable juice is often mixed with fruits such
as apples or grapes to improve flavour. It is often claimed as a low-sugar
alternative to fruit juice, although some commercial brands of vegetable
juices use fruit juices as sweeteners, and may contain large amounts
of sodium.
Our body needs important nutrients to support its healthy condition. That
is why it is important that our food consumption should include healthy
foods that contain good amount of nutrients sufficient enough to supply
our body with its required daily nutrition. Nutrients like carbohydrates,
proteins, fats, vitamins, minerals, etc. are play vital and specific role to
develop and sustain body.

ACIDS PRESENT IN THE JUICES!

Most juices which are consumed are naturally acidic in nature. They
have a pH level ranging from 2.5-4 which is even less than that of high
caffeine containing drinks like coffee. Here is a table which shows us
the acidity present in each juice.
Juice Temperature pH levels
Grapes Room temp. 2.81
Refrigerator 2.62

Freezer 2.22
Orange Room temp. 3.06
Refrigerator 2.77

Freezer 2.48
Pineapple Room temp. 3.91
Refrigerator 2.89

Freezer 2.51

ORGANIC ACIDS.
Juices made at home or made without any preservatives contain organic
acids which are naturally present in the fruits or vegetables. Here is a
detailed study about organic acids
Organic acids are the second most abundant soluble solids component
in fruit juices, and are typically present at about 1% of the total weight of
a fruit juice. Citric and malic acids are the primary organic acids found in
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fruit juices. Citric acid accounts for about 90% of the total organic acids
in orange juice, while malic acid is the main organic acid in apple juice.
However, the tartness of grape juice is mostly caused by tartaric acid. A
small number of other acids including ascorbic, isocitric, citramalic,
galacturonic, shikimic, lactic, quinic, succinic, and fumaric acids are also
present in fruit juices.
Organic acids provide tartness, and the number of organic acids is
commonly represented as total acidity. Acidity, as a key quality indicator
for fruit juice, is generally determined by a titration method using a
standard sodium hydroxide solution and phenolphthalein indicator. The
result is calculated as citric acid for orange juice, malic acid for apple
juice, or tartaric acid for grape juice. The amount of acid and/or the brix-
acid ratio is standardized for commercial juice, and must be within a
certain range. Too high or too low an acid content or brix-acid ratio
results in unacceptable product. Juice can have a relatively high
concentration of organic acids, or a high titratable acidity. The pH of fruit
juice is generally tied to the safety of fruit juice during storage, since
certain types of microflorae including pathogens may survive in juice of a
lower pH but fail to grow unless the pH of the juice is slightly
higher. Pasteurization conditions, such as heating temperature and time,
are dependent upon the pH and juice solids concentration.

The types of acids as well as the number of acids in fruit juices are
rather variable, depending upon variety, season, processing methods,
and storage time. The profiles of organic acids can be used for juice
authentication, juice classification, in addition to predicting the safety and
quality of fruit juices. For example, the ratio of citric acid to isocitric acid
has been used as an indicator for orange juice authenticity to identify
whether citric acid has been added to the juice. The ratio of citric acid to
isocitric acid is around 100 for orange juice. Since isocitric acid is very
costly and is unlikely to be added to adulterated fruit juice, a high ratio of
citric acid to isocitric acid in orange juice indicates addition of citric acid,
a common method for fruit juice fraud.
HOW TO TEST THE ACIDITY IN JUCIES.
Studying the acidity of fruit and vegetable juices is important for various
reasons, including understanding their flavor profiles, nutritional content,
and potential health benefits. The acidity of these juices can influence
their taste, shelf life, and their suitability for various culinary and
beverage applications. Here's how such a study might be conducted:

1. Sample Selection:

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Select a variety of fruits and vegetables to study. Popular choices
include citrus fruits (e.g., oranges, lemons, and limes), berries (e.g.,
strawberries and blueberries), apples, tomatoes, and common
vegetables (e.g., carrots and spinach). Ensure that the samples
represent a broad range of acidity levels.

2. Juice Extraction:

Extract the juice from the selected fruits and vegetables using
appropriate methods, such as cold-pressing, blending, or juicing
machines. Make sure the extraction method is consistent across all
samples.

3. pH Measurement:

Measure the pH of each juice sample using a pH meter or pH indicator

strips. pH is a measure of the acidity or alkalinity of a solution, with lower
values indicating higher acidity and higher values indicating lower
acidity.

4. Titration:

Perform acid-base titrations to determine the titratable acidity (TA) of the

juices. This method measures the total amount of acid present, including
both free and bound acids. Common titrants used include sodium
hydroxide (NaOH).

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 CONCLUSION.
In conclusion, acidity plays a crucial role in the world of juices, impacting
their taste, preservation, nutritional content, and versatility in culinary
and beverage applications. Here are some key takeaways:

Taste and Flavor: The acidity of juices contributes to their taste and
flavor. It imparts a sour or tart sensation, which can be pleasing to
consumers and add a refreshing quality to the juice.

Organic Acids: Different fruits and vegetables contain various organic

acids, such as citric acid, malic acid, and tartaric acid, which give each
juice its distinct acidic profile.

Balance with Sugar: Achieving the right balance between acidity and
sugar content is critical. Too much acidity can result in an overly sour
taste, while too little can make the juice taste flat or excessively sweet.

Preservation: Acidity acts as a natural preservative in juices, inhibiting

the growth of harmful microorganisms and extending the shelf life of the
product.

Nutritional Value: Many juices, especially citrus ones, are rich in vitamin
C (ascorbic acid), which contributes to their nutritional value. The acidity
of the juice can affect the concentration of this essential nutrient.

Beverage Applications: Acidity is a crucial consideration when

formulating various beverages, as it influences the final taste and
balance of cocktails, soft drinks, and fruit punches.

Variability: The acidity of juices can vary based on factors such as fruit
ripeness, growing conditions, and processing methods. Harvest timing
and fruit selection can impact juice acidity.

pH Adjustment: In some cases, juice producers may need to adjust the

acidity of juices by adding acidulants or bases to achieve the desired pH
level and taste profile.

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Consumer Preference: The perceived level of acidity in juices is
subjective, and different consumers have varying preferences. Some
enjoy highly acidic juices, while others prefer milder options.
Understanding and managing acidity is fundamental for juice producers
to meet consumer expectations and quality standards. It allows them to
create products that balance taste, freshness, nutritional value, and shelf
life. Additionally, consumers can make more informed choices about
juices based on their acidity preferences, whether seeking a zesty, tangy
experience or a milder, sweeter option

BIBLIOGRAPHY.
1. Organic acids- sciencedirect.com
2. pH level of juices- national library of medicine
3. organic acids and their pH levels-weekand.com
4. chemistryguru.com

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