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Citric acid is an organic compound with the formula H O C(CO 2 H)(CH 2 CO 2 H) 2. [10] It is a colorless weak organic acid. [10] It occurs naturally in citrus fruits.In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms.
Ursolic acid is present in many plants, such as Mirabilis jalapa, [2] as well as in many fruits and herbs used in daily life (e.g. apples, basil and holy basil, bilberries, cranberries, elder flower, peppermint, rosemary, lavender, oregano, thyme, hawthorn, and prunes). Apple peels contain large quantities of ursolic acid and related compounds. [3]
Malic acid is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quince, [9] and is present in lower concentrations in other fruits, such as citrus. It contributes to the sourness of unripe apples. Sour apples contain high proportions
Betulinic acid Ber tree, white birch, winged beans, tropical carnivorous plants Triphyophyllum peltatum, Ancistrocladus heyneanus, Diospyros leucomelas a member of the persimmon family, Tetracera boiviniana, the jambul (Syzygium formosanum), chaga (Inonotus obliquus), and many other Syzygium species.
Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes but also in tamarinds, bananas, avocados, and citrus. [1] Its salt , potassium bitartrate , commonly known as cream of tartar, develops naturally in the process of fermentation .
Experts agree that a diet rich in fruits and veggies is the way to go. Fruits can provide essential nutrients, fiber and a host of other health benefits. If you enjoy fruits frequently, that's great.
These seven unusual fruits — available during the winter in most parts of the country — pack big nutritional punches and make delicious additions to other food offerings.
The fragrance of citrus fruits is conferred by flavonoids and limonoids in the rind. The flavonoids include various flavanones and flavones. [29] The carpels are juicy; they contain a high quantity of citric acid, which with other organic acids including ascorbic acid (vitamin C) give them their characteristic sharp taste. [30]