Citrus acids

M.p. 190-192 C. The enolic form of 3-oxo-L-gulofuranolactone. It can be prepared by synthesis from glucose, or extracted from plant sources such as rose hips, blackcurrants or citrus fruits. Easily oxidized. It is essential for the formation of collagen and intercellular material, bone and teeth, and for the healing of wounds. It is used in the treatment of scurvy. Man is one of the few mammals unable to manufacture ascorbic acid in his liver. Used as a photographic developing agent in alkaline solution. 

A 50.00-mL sample of a citrus drink requires 17.62 mb of 0.04166 M NaOH to reach the phenolphthalein end point (Figure 9.19a). Express the sample s acidity in terms of grams of citric acid, CeHgOy, per 100 mL. 

Since this is the grams of citric acid in a 50.00-mL sample, the concentration of citric acid in the citrus drink is 0.09402 g/100 mb. 

The other class of acrylic compatible tackifiers includes those based on ter-penes. Terpenes are monomers obtained by wood extraction or directly from pine tree sap. To make the polyterpene tackifiers, the monomers have to be polymerized under cationic conditions, typically with Lewis acid catalysis. To adjust properties such as solubility parameter and softening point, other materials such as styrene, phenol, limonene (derived from citrus peels), and others may be copolymerized with the terpenes. 

ENZYMATIC ANALYSIS WITH CARBOXYPEPTIDASES. Carboxypeptidases are enzymes that cleave amino acid residues from the C-termini of polypeptides in a successive fashion. Four carboxypeptidases are in general use A, B, C, and Y. Carboxypeptidase A (from bovine pancreas) works well in hydrolyzing the C-terminal peptide bond of all residues except proline, arginine, and lysine. The analogous enzyme from hog pancreas, carboxypeptidase B, is effective only when Arg or Lys are the C-terminal residues. Thus, a mixture of carboxypeptidases A and B liberates any C-terminal amino acid except proline. Carboxypeptidase C from citrus leaves and carboxypeptidase Y from yeast act on any C-terminal residue. Because the nature of the amino acid residue at the end often determines the rate at which it is cleaved and because these enzymes remove residues successively, care must be taken in interpreting results. Carboxypeptidase Y cleavage has been adapted to an automated protocol analogous to that used in Edman sequenators. 

Ascorbic acid, H2C6H606, also known as vitamin C, is present in many citrus fruits. It is a diprotic acid with the following values = 7.9 X 105 K = 1-6 X 10 12. What is the pH of a 0.63 M solution of ascorbic acid Estimate [HC6H606-] and [C4H6062-]. 

The juice of many fruits and particularly those of the citrus family contain appreciable quantities of ascorbic acid (vitamin C). It is not possible to examine... 

Prepare a buffer solution (pH 4.5) by dissolving 6 g acetic (ethanoic) acid and 13,6 g sodium acetate in 1 L of distilled water. Pipette 10 mL of a commercial sample of citrus fruit juice into a 1 L graduated flask and make up to the mark with oxygen-free water,... 

Ascorbic acid is photosensitive and unstable in aqueous solution at room temperature. During storage of foods, vitamin C is inactivated by oxygen. This process is accelerated by heat and the presence of catalysts. Ascorbic acid concentration in human organs is highest in adrenal and pituitary glands, eye lens, liver, spleen, and brain. Potatoes, citrus fruits, blade currants, sea buckthorns, acerola, rose hips, and red paprika peppers are among the most valuable vitamin C sources [1,2]. 

Acids are added to soft drinks for extra bite. The primary acid used in colas is phosphoric acid, while the one used in citrus-flavored drinks is usually citric acid. Carbonated water (water that has the gas carbon dioxide dissolved in it under pressure) is also mildly acidic (it is chemically carbonic acid, H2C03). 

Pectin is a long chain of pectic acid and pectinic acid molecules. Because these acids are sugars, pectin is categorized as a polysaccharide. It is prepared from citrus peels and the remains of apples after they are squeezed for juice. In the plant, pectin is the material that joins the plant cells together. When fungus enzymes break down the pectin in fruit, the fruit gets soft and mushy. 

Citric acid, which is extracted from citrus fruits and pineapples, undergoes three successive deprotonations with pK, values of 3.14, 5.95, and 6.39. Estimate the pH of (a) a 0.15 m aqueous solution of the monosodium salt (b) a 0.075 M aqueous solution of the disodium salt. 

Carboxylic acids with one acid group are known as monobasic acids while those with two acid groups are dibasic acids. All acids with more than one acid group are in the class of polybasic acids. The simplest organic acid, formic acid, is responsible for the irritation of bee and ant stings. Vinegar is a 5% solution of acetic acid in water. The acetic acid is responsible for the characteristic sour taste. Citric acid, found in citrus fruits and used in soft drinks, is a tribasic acid with three carboxylic acid groups. The dibasic acid, adipic acid, is a major component of nylon. 

Our molecular inset shows citric acid, which has three carboxylic acid functional groups. Citric acid is present in all citrus fruits as well as many other tart-tasting foods, including berries, pineapples, pears, and tomatoes. Lemons are acidic because they contain as much as 3% citric acid by mass. 

Choi, M.H., Kim, G.H., and Lee, H.S., Effects of ascorbic acid retention on juice color and pigment stability in blood orange Citrus sinensis) juice during refrigerated storage, Food Res. Int, 35, 753, 2002. 

The source materials were commercial pectins apple A30 and citrus pectin C73 kindly supplied by Unipectine (France) and Copenhagen Pectin Factory (Denmark) respectively. Polygalacturonic acid samples (named SR) were obtained by acid hydrolysis of a fully de-esterified citrus pectin as previously described [24]. Citrus pectins with different degree of esterification (DE) were obtained by controlled acid de-esterification [8]. 

Fig. 2. HPLC ion exchange gradient separation of samples (25 ug of uronic acid) of smaller (G7) citrus pectin oligomers (a), larger (G12) citrus pectin oligomers (b), and the B. fruit extract (c). Detection was by PAD. For each sample the peak co-eluting with the standard galacturonate oc-tamer was designated peak 8, and the remaining peaks were numbered consecutively.

Table II. Carbohydrate compositions (weight percentage) of individual oligomer peaks purified (QAE-Sephadex or HPLC ion-exchange separation, respectively) from mixtures of citrus pectin oligomers or B fruit extracts Compositions shown are for peaks whose biological activity is described in Figure 4. Uronic acid values are based on colorimetric assay. Proportions of neutral sugars were determined by GC and adjusted so that totals equal 100%. In fact, some oligomers (G7 peaks 8, 9 and 10. B extract peak 10) produced small (less than 1 % of the total integrated area), unknown peaks in the GC chromatograms.

Fig. 4. Ethylene production by MG pericarp discs treated with 50 /rg (uronic acid equivalents) of partially purified G7 citrus oligomers (a) or 30 rg of individual B fruit oligomers purified by HPLC. Water was used for the control. Peak numbers correspond to those shown in Fig. 2. Bars indicate SEs for the means of measurements of 8 discs/treatment.

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