Comparative acid content and anticoagulant properties of selected fruit juices

Date

3-1990

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Nieva T. Librojo

Abstract

Titratable acidity of a commercial vinegar and three locally grown fruits namely: Calamansi, Citrus microcarpa (Runge); kamyas, Averrhoa balimbi (Ling,) and tomatoes, Lycopersicum esculentum (Mill.) at 2, 4, 6 and 8 weeks of fruiting stages were determined. Their effects as blood anticoagulant were studied by measuring clotting time. Gradient elution chromatography using silicic acid column was used for the quantitative analysis of the poly-basic organic acids present in each fruit sample at the stage of maturity that gave the maximum clotting time. Results showed that titratable acidity of kamyas and calamansi increased as the fruits matured up to 6 weeks but declined thereafter. For tomatoes, maximum titratable acidity was shown at 4 weeks and declined in the succeeding weeks. Positive correlation was found between clotting time and titratable acidity in kamyas and tomatoes if they were in the form of pure juices. Calamansi juice in blood showed no clotting, giving infinity values for clotting time. From the dilutions made, maximum clotting times were observed at concentrations of 0.20 calamansi: H2O (v/v) at 8 weeks and 2 weeks stages. Vinegar sample give maximum clotting time when utilized in its commercial form. Results from the gradient elution chromatography showed that citric and malic acids were found found dominant in tomato juice with values of 0.6950 meg/10ml and 0.6008 meg/10 ml, respectively. Citric acid was found highest in calamansi juice with a value of 1.0241 meq/10 ml while oxalic acid was found in kamyas at 0.8988 meq/10 ml juice. These acids are assumed to be responsible for the anticoagulant properties.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1990 C4 G65

Document Type

Thesis

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