While the word "acid" may sound unpleasant, fruits contain natural acids that add to the flavor of the foods you enjoy. One highly acidic fruit is the lemon, which contains both citric and malic acids in the greatest amounts. The acids found in these lemons can add more than just flavor -- they also can be potentially beneficial to your health.
Acid Breakdown
Five main organic acids are present in fruits: oxalic, tartaric, malic, lactic, citric and ascorbic acid. While lemons contain some amount of each acid, some acids are present in higher amounts than others. The smallest amounts are oxalic acid, which contains 0.094 g/L, and tartaric acid, which contains 0.073 g/L, according to Notulae Botanicae, a horticulture journal. Lactic acid is the next highest acid, containing 1.545 g/L, but this does not add as much flavor as malic acid, which contains 1.465 g/L. Citric acid is found in significantly highest amounts, containing 73.936 g/L per serving of lemon juice.
Citric Acid
Citric acid is found in the highest amounts in lemons -- containing an estimated 1.44 g/oz. of citric acid, according to a report published in the "Journal of Endourology." Lemon juice has more citric acid than lime, grapefruit and orange juice. Citric acid, like that found in lemons, can be added to give foods and drinks a sour taste. Because citric acid is found in such high amounts in lemons, you may not be able to eat a whole lemon. Instead, you may add a small amount to water or as a flavoring for foods.
Acid Benefits
One of the chief benefits of citric acid in lemons is its ability to prevent urinary crystallization from occurring. Another term for urinary crystallization is a kidney stone, which is a hardened mass of minerals that can occur in your kidneys. The citric acid helps to prevent minerals from binding together in your kidneys and causing pain.
Secondary Acid: Malic Acid
Malic acid is the second highest acid that adds flavor to lemons, according to Bartek, a chemical manufacturer. This acid is associated with adding a tart and sour flavor to fruits and also is commonly found in peaches, pears, cherries and grapes. Malic acid also is commonly added to ciders, candies, chewing gum and wines to give them a sharp taste. When combined with the flavor profile of citric acid, lemons become mouth puckering and tart.
References
- "Journal of Endourology"; Quantitative Assessment of Citric Acid in Lemon Juice; Kristina Penniston, M.D.; March 2008
- Notulae Bontanicae; HPLC Organic Acid Analysis in Different Citrus Juices Under Reversed Phase Conditions; Violeta Nour, et al.; 2010
- Bartek; Improving the Flavor of Fruit Products With Acidulants; Daniel Sortwell and Anne Woo; March 1996
- Bartek: Malic Acid
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