scholarly journals Chemical route for synthesis of citric acid from orange and grape juices

2021 ◽  
pp. 25-25
Author(s):  
Prasad Naveen ◽  
Selvaraju Sivamani ◽  
Azucena Cuento ◽  
Senthilkumar Pachiyappan
Keyword(s):  
Citric Acid ◽  
Maximum Yield ◽  
Chemical Route ◽  
Process Industries ◽  
Naoh Solution ◽  
Orange Fruit ◽  
Citrus Juices ◽  
Grape Juices ◽  
Promising Source ◽  
Cacl2 Solution

Citrus fruits contain sufficient citric acid which is a main tricarboxylic acid. The properties of citric acid make it an important additive in various process industries. The aim of this experimental study is to produce citric acid from orange and grape juices. The chemical route for synthesis of citric acid from citrus juices involves three steps: (i) Neutralization to adjust pH (9-11) with 2.8 M NaOH solution, (ii) Addition of CaCl2 solution (40.3-41.1% (w/v)), and (iii) Acidification with H2SO4 solution (1.5-2.3 M) to produce citric acid. In this study, the fruits were peeled, crushed, filtered, neutralized, added CaCl2 solution and acidified to obtain citric acid. The experiments were carried out by varying final pH of solution, concentrations of CaCl2 and H2SO4 solutions maintaining volume constant. A maximum yield of citric acid at 91.1 and 79.8% from orange and grape fruits at optimum final pH of solution, concentrations of CaCl2 and H2SO4 solutions at 10, 40.7% (w/v) and 1.9 M respectively were achieved. Finally, the purified citric acid crystals were characterized using FTIR and XRD. Thus, it could be concluded that orange fruit would be a promising source for the production of citric acid than grape.

scholarly journals Chemical Route for Synthesis of Citric Acid from Citrus Juices

2020 ◽  
Vol 2 (1) ◽  
pp. 98
Keyword(s):  
Citric Acid ◽  
Grape Juice ◽  
Trisodium Citrate ◽  
Calcium Citrate ◽  
H2so4 Solution ◽  
Chemical Route ◽  
Acid Yield ◽  
Naoh Solution ◽  
Citrus Juices ◽  
Cacl2 Solution

Citric acid is the main tricarboxylic acid present in citrus fruits such as lemons, lime, oranges, grapefruit, grapes, etc. These fruits contain sufficient citric acid. The properties of citric acid make it an important additive for application in various industries such as the food, pharmaceuticals, disinfection, and cleaning industries. The aim of this experimental study is to produce citric acid from orange and grape juices. The chemical route for the synthesis of citric acid from citrus juices involves three steps: (i) Neutralization to adjust pH to 9-10 with 2.5 M NaOH solution, (ii) Addition of CaCl2 solution, and (iii) Acidification with H2SO4 solution to produce citric acid. Juice containing citric acid is neutralized with NaOH solution to obtain trisodium citrate. Then, trisodium citrate is added with CaCl2 solution to produce calcium citrate. Finally, calcium citrate is acidified with H2SO4 solution to collect crystals of citric acid. In this study, the fruits were crushed, juice filtered, neutralized, added CaCl2 solution, and acidified to obtain citric acid. The experiments were carried out by varying different volumes of 2.5 M NaOH solution during neutralization, concentrations of CaCl2 solution, and volume of H2SO4 solution. The percentage of citric acid yield collected from grape juice varied from 44.1 to 79.53%. Similarly, the percentage yield of citric acid was calculated to be from 60.1 to 96.3%. It was found that the percentage of citric acid yield increased with increasing pH and decreased with increasing CaCl2 concentration. Thus, it could be concluded that the orange juice yielded more citric acid than grape juice.

scholarly journals Optimization of Ultrasound-Assisted Extraction of Phloretin and Other Phenolic Compounds from Apple Tree Leaves (Malus domestica Borkh.) and Comparison of Different Cultivars from Estonia

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 189
Author(s):  
Sana Ben-Othman ◽  
Hedi Kaldmäe ◽  
Reelika Rätsep ◽  
Uko Bleive ◽  
Alar Aluvee ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Apple Tree ◽  
Maximum Yield ◽  
Plant Secondary Metabolites ◽  
Polyphenolic Compounds ◽  
Tree Leaves ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Promising Source

Polyphenolic compounds, plant secondary metabolites essential for plant survival, are known for their high antioxidant and anti-inflammatory activity. In addition, several polyphenols, such as phloretin, also have potential antiviral effects, making these compounds potential ingredients of biofunctional foods. A promising source for the extraction of phloretin is a by-product of apple production—apple tree leaves. Focusing on green technologies, the first aim of the present study was to optimize the direct ultrasound-assisted extraction conditions to gain the maximum yield of phloretin from air-dried apple leaves. For the optimization of process parameters, we applied the response surface method with Box–Behnken design. The optimal extraction conditions were extraction time 14.4 min, sonication amplitude 10% and 10 g of sample per 100 mL solvent (70% ethanol, w/w). Using these conditions, we assessed the content of individual and total polyphenolic compounds along with antioxidant activity in the leaves of different autumn and winter apple cultivars grown in Estonia. The analyses were carried out with chromatographic (HPLC-DAD-MS/MS) and spectrophotometric methods. The phloretin concentration ranged from 292 to 726 µg/g and antioxidant activity from 6.06 to 11.42 mg GA eq./g, these being the highest in the local winter cultivars ‘Paide taliõun’ and ‘Tellissaare’, respectively.

Gradient Elution Chromatography of the Acids in Concord and Other Grape Juices and Jellies

1965 ◽  
Vol 48 (3) ◽  
pp. 534-543
Author(s):  
David Jorysch ◽  
Seymour Marcus
Keyword(s):  
Citric Acid ◽  
Exchange Resin ◽  
Anion Exchange Resin ◽  
Free Acid ◽  
Grape Juice ◽  
Gradient Elution ◽  
Fraction Collector ◽  
Grape Juices ◽  
Dowex 1 ◽  
Elution Chromatography

Abstract The gradient elution technique was used to determine the acid profiles of grape juices and jellies prepared from their juices. Acids were separated by placing predetermined volumes of grape juices containing equal milliequivalents of free acid on columns of Dowex 1-X10 anion exchange resin in the formate form and eluting with formic acid in gradually increasing concentration. The eluates were collected in a fraction collector and evaporated to dryness on a waterbath, and the residues were titrated with standard alkali solution. The gradient elution chromatograms of the acids in Concord grape juice samples pressed in the laboratory differed only slightly from similar commercial samples. Grape juices other than Concord have similar acid patterns but show another acid peak. Grape jellies were liquefied and their acids determined by the method; the presence of added citric acid in these jellies is shown to affect the acidity patterns.

scholarly journals Measurement of 13C/12 C Ratios of Sugars, Malic Acid, and Citric Acid as Authenticity Probes of Citrus Juices and Concentrates

1998 ◽  
Vol 81 (3) ◽  
pp. 604-609 ◽  
Author(s):  
Eric Jamin ◽  
Javier Gonzalez ◽  
Ibon Bengoechea ◽  
Ghislaine Kerneur ◽  
Gérald Remaud ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
Citric Acid ◽  
Malic Acid ◽  
Exchange Process ◽  
Isotope Analysis ◽  
Reversed Phase ◽  
Reversed Phase Liquid Chromatography ◽  
Carbon Isotope Ratios ◽  
Citrus Juices ◽  
Phase Liquid

abstract The carbon-13 content of sugars, malic acid, and citric acid has been determined in authentic orange, lemon, and tangerine juices. After a cleanup step, sugars and organic acids were separated from each other by an anion-exchange process, and pure malic and citric acids were isolated by preparative reversed-phase liquid chromatography. This method has been applied to the stable isotope analysis of citrus juice samples of different botanical and geographical origins and of different years. Correlations between the carbon isotope ratios of all metabolites have been found, and typical ranges for the differences in δ13C values between them have been defined for each fruit. These data provide new tools for detecting adulterations that cannot be detected by the conventional carbon-13 method with the whole juice.

Degradation studies of organic acids in commercially packed fruit juices: A reverse phase high performance liquid chromatographic approach

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Ruchika Raghav ◽  
Nisha Yadav ◽  
Gunjan Tyagi ◽  
Deepak K. Jangir ◽  
Ranjana Mehrotra ◽  
...  
Keyword(s):  
Citric Acid ◽  
Organic Acids ◽  
High Performance ◽  
High Performance Liquid Chromatographic ◽  
Fruit Juices ◽  
Reverse Phase ◽  
Liquid Chromatographic Method ◽  
Orange Fruit ◽  
Liquid Chromatographic ◽  
Ammonium Dihydrogen Orthophosphate

Abstract Organic acids are important constituents of fruit juices. They render tartness, flavour and specific taste to fruit juices. Shelf life and stability of fruit juices are important factors, which determine their nutritional quality and freshness. In this view, the effect of storage on the concentration of organic acids in commercially packed fruit juices is studied by reverse phase high performance liquid chromatography (RP-HPLC). Ten packed fruit juices from two different brands are stored at 30°C for 24, 48 and 72 hours. A reverse phase high performance liquid chromatographic method is used to determine the concentration of oxalic, tartaric, malic, ascorbic and citric acid in the fruit juices during storage. The chromatographic analysis of organic acids is carried out using mobile phase 0.5% (w/v) ammonium dihydrogen orthophosphate buffer (pH 2.8) on C18 column with UV-Vis detector. The results show that the concentration of organic acids generally decreases in juices under study with the increase in storage time. All the fruit juices belonging to tropicana brand underwent less organic acid degradation in comparison to juices of real brand. Orange fruit juice is found to be least stable among the juices under study, after the span of 72 hours. Amongst all the organic acids under investigation minimum stability is shown by ascorbic acid followed by malic and citric acid.

Determination of Tartaric Acid and the Sum of Malic and Citric Acids in Grape Juices by Potentiometric Titration

1988 ◽  
Vol 71 (5) ◽  
pp. 1028-1032
Author(s):  
Oswaldo E S Godinho ◽  
Nilson E Desouza ◽  
Luiz M Aleixo ◽  
Ari U Ivaska
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Potentiometric Titration ◽  
Malic Acid ◽  
Grape Juice ◽  
Algebraic Method ◽  
The Individual ◽  
Grape Juices ◽  
Linear Algebraic Method

Abstract Application of a linear algebraic method to the potentiometric titration of a mixture of tartaric and malic acids makes it possible to determine the individual concentrations of both acids in the same sample. These 2 acids have also been determined in grape juice free of citric acid after their separation from the juice matrix by precipitation as barium salts, followed by selective solubilization. It is also possible to determine tartaric acid and the sum of malic acid and citric acid in grape juice when the latter is present.

scholarly journals Cellulose Nanocrystal (CNC) Capsules from Oil Palm Empty Fruit Bunches (OPEFB)

2021 ◽  
Vol 12 (2) ◽  
pp. 2013-2021
Keyword(s):  
Sulfuric Acid ◽  
Elastic Modulus ◽  
Oil Palm ◽  
Maximum Yield ◽  
Raw Material ◽  
Cellulose Nanocrystal ◽  
Disintegration Time ◽  
Gelatin Capsules ◽  
Empty Fruit Bunches ◽  
Naoh Solution

The raw material used for this NCC production was oil palm empty bunches (OPEFB), currently waste from oil palm plantations. Delignification of OPEFB was carried out using 2 N NaOH solution at 70oC for 6 hours. NCC maximum yield from OPEFB is 62.1% (dry cellulose basis) obtained at a concentration of 54% sulfuric acid and a temperature of 50oC. The addition of plasticizers (glycerol and PEG) reduced the elastic modulus of NCC capsules from 7951.4 MPa to 4758 MPa (glycerol) and 3225 (PEG). The addition of glycerol and PEG did not affect the disintegration time of NCC capsules. NCC capsules have a release capability similar to the commercially available gelatin capsules. At 14 minutes, discharge reached about 43%, and it becomes constant after 18 minutes.

scholarly journals INVESTIGATION OF THE PROCESS OF CHEMICAL CROSSLINKING OF NA-CMC POLYVALENT METAL IONS

2020 ◽  
pp. 93-100
Author(s):  
Abbaskhan Sabirkhanovich Turaev ◽  
Al'bina Vasil'yevna Filatova
Keyword(s):  
Citric Acid ◽  
Metal Ions ◽  
Main Reaction ◽  
Chemical Crosslinking ◽  
Divalent Metal Ions ◽  
Polyvalent Metal ◽  
Naoh Solution ◽  
Trivalent Metal Ions ◽  
Complex Salts

This article is devoted to the study of the Na-CMC structuring process under various conditions: structuring with polyvalent metal ions, structuring with polyvalent metal ions in the presence of polybasic acids. Structuring in a Na-CMC solution was investigated by adding polyvalent metal ions to it at various ratios Me+p / COO-, pH, which allowed us to characterize the structuring process as a reaction of macromolecules with low molecular weight compounds.It was found that the probability of intermacromolecular crosslinking, responsible for gelation, increases with an increase in the initial concentration of Na-CMC solution and with the additional presence of polybasic acids. When salts of polyvalent metals interact with solutions of polybasic acids in the presence of a 2N NaOH solution, their complex salts are formed.Titration calculations and IR spectra of dried salts confirmed the conclusion made about the formation of salts of structure I, II, III, IV. Crosslinking of Na-CMC has been shown to occur via compounds of the M2+ (3+) - OOS-R-type. It has been established that strong, transparent jellies are formed by trivalent metal ions, divalent metal ions also form brittle, cloudy jellies that stratify during a day.A suggestion has been made that the main reaction during gelation of the Na-CMC solution is the interaction of -COOH groups along the chain of the Na-CMC macromolecule with the Al+3 salt and citric acid of structure III. The role of citric acid is that it is a transverse bridge in the binding of Na-CMC macromolecules. During the process of chemical crosslinking, the system turns from a fluid state into a non-fluid one, and the dynamic viscosity of the system increases from 3.548 Pa·s to 1585 Pa·s.

scholarly journals Influence of addition of KOH on the yield and characteristics of humic acids extracted from lignite using NaOH

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Yaxing Li ◽  
Shenfu Yuan
Keyword(s):  
Functional Groups ◽  
Humic Acids ◽  
Potassium Hydroxide ◽  
Maximum Yield ◽  
Extraction Yield ◽  
X Ray Diffraction ◽  
X Ray ◽  
Carbon And Nitrogen ◽  
Naoh Solution ◽  
Proximate And Ultimate Analysis

AbstractIn this study, humic acids (HAs) were extracted from Chinese lignite by adding KOH to a NaOH solution. The extraction yield of HAs was found to improve because of the synergistic effect imparted by the alkali mixture of sodium hydroxide (NaOH) and potassium hydroxide (KOH). The maximum yield was obtained at 150 min by adding the mixture of 0.750 M NaOH + 0.710 M KOH to Xianfeng lignite at 80 °C. The potassium (K), sodium (Na), nitrogen (N), oxygen (O), and iron (Fe) contents were determined by X-ray diffraction, scanning electron microscopy, and proximate and ultimate analysis. The oxygen-containing functional groups in HAs were identified by Fourier transform infrared spectroscopy. The addition of KOH resulted in higher oxygen/carbon and nitrogen/carbon ratios and oxygen-containing functional groups, as compared with that in NaOH alone. The extractants containing KOH could release HAs with a higher proportion of K, Fe, N contents, which is beneficial for HAs fertilizers prepared from the lignite. The release of the nutrients (K, Fe, N) which are essential for the crops is determined by the KOH dosages.

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