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STUDY OF OXALATE ION CONTENT IN GUAVA FRUIT

Arun Kumar Sudhakar

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AIM
OF
THE
PROJE
CT
To study
the
presence
of
oxalate
ion
content
in guava
fruit at
di erent
stages of
ripening.
INTRO
DUCTI
ON
Guava is
sweet,
juicy and
light or
dark
green
colored
fruit. It is
cultivate
d in all
parts of
India.
When
ripe it
ac uires
yellow
color and
has a
penetrati
ng strong
scent.
The fruit
is rich in
vita!in "
and
!inerals.
It is a
rich
source of
oxalate
andits
content
in the
fruit
varies
during
di erent
stages of
ripening.
#esides
its
uni ue
$avor
and
fragrance
, guava
has %een
hailed as
one of
the super
fruits due
to the
nu!erous
health
%ene&ts
it o ers.
It indeed
is a
'( *+,(-
*
 of
nutrients.
This
hu!%le
fruit is
extraordi
narily
rich in
vita!in ",
lycopene
and
antioxida
nts that
are
Page
4
of
13

b*/*0c
a (+
/.
Guavas
are also
richin
!anganes
e which
helps the
%ody to
a%sor%
other key
nutrients
fro! the
food that
we eat.
Guavas
contain
folate, a
!ineral
which
helps
pro!ote
fertility.
The
potassiu!
in guavas
helps
nor!ali'e
%lood
pressure
as well.
(ince it
contains
a%out
)*+ of
a5*+
 it helps
keep our
skin
hydrated.
APPLI
CATIO
NS
 s one
guava
has a
high
content
of vita!in
",
(/* 6-a7a
+- 5
c(/5a /
 4
5 8*
8(+*
7 5a8 /
C 5,a/ a/
a7*+a6*
9*
(+a/6*
a/ 1:
5 8*
8(+*
7 5a8 /
A 5,a/ a
*8(/.
It also
contains
vita!in #-
, and /,
&%er,
calciu!,
copper,
folate,
iron,
!anganes
e,
phosphor
ous and
potassiu!
. With all
the
nutrition
that it
provides,
guava
hardly
contains
any fats.
0oreover,
Page
#
of
13

it is one
of the
least
che!icall
y treated
and
sprayed
fruits. (o!
e of the
wider
applicati
ons,
guava is
related to
health.
They
are1
1. IMM
UNITY
!OOSTE
R
2ita!in "
present
in guava
helps
i!prove
i!!unity
and
protects
us
againstco
!!on
infection
s and
pathogen
s.
2. LO;E
RS RIS<
OF
CANCE
R
3ycopene
,
uerceti
n, vita!in
" and
other
polyphen
ols act as
potent
antioxida
nts
which
neutrali'e
free
radicals
generate
d in the
%ody,
'+*7*/5
/6 5,*
6+( 5,
( 5,*
ca/c*+
c* .
3. DIA!E
TES=FR
IENDLY

4ue to
rich
&%re
content
and
(
6 >ca*8
 c
/ *?
, guavas
prevent
the
develop!
ent of
ab*5
* .
 While
the low
glycae!ic
index
inhi%its
a sudden
spike in
Page
$
of
13
sugar
levels,
the
&%re
content
ensures
the sugar
levels are
well
regulated
.
4. HEAR
T
HEALT
HY
Guavas
i!prove
the
sodiu!
and
potassiu!
%alance
of the
%ody,
there%y
regulatin
g %lood
pressure
in
patients
with
hyperten
sion.
Guavas
also help
lower the
levels of
triglyceri
des and
%ad
cholester
ol 53436,
which
contri%u
te to the
develop!
ent of
heart
disease.
#. ANTI
=AGEIN
G
PROPER
TIES
Guavas
are rich
in vita!in
 ,
vita!in "
and
antioxida
nts like
carotene
and
lycopene
which
help
protect
the skin
fro!wrin
kles.
guava a
day,
keeps
&ne
lines
away.
Page
%
of
13

$. GOO
D FOR
OUR
!RAIN
Guavas
contain
vita!in
#7 and
vita!in
#8, also
known as
niacin
and
pyridoxi
ne
respectiv
ely,
which
help in
i!proving
%lood
circulatio
n to the
b+a /
,
sti!ulatin
g
c(6/ 5
7* -
/c5 (/
and
relaxing
the
nerves. T
hus there
are
several
aspects
in which
guava is
helpful
in
!aintaini
ng our
physical
and
!ental
health.
EXPE
RIME
NT
 To study
the
presen
e o!
o"#$#te
%on
ontent
%n
&u#'#
!ru%t #t
d%(erent
st#&es
o!
r%pen%
n&.
Page
&
of
13
REQU
IREM
ENTS
 9**!l
!easuring
$ask,
pestle
and
!ortar,
titration
$ask,
funnel,
%urette,
weight:
%ox,
pipette,
&lter
paper,
dilute
;<(=>,
?@-
*/0n=>
solution
and
guava
fruits at
di erent
stages of
ripening.
THEO
RY
=xalate
ions are
extracted
fro! the
fruit %y
%oiling
pulp with
dil.
;<(=>.
Then
oxalate
ions are
esti!ated
volu!etri
cally %y
titrating
the
solution
with
standard
/0n=>
solution
PROC
EDUR
E
1.
 Weigh
A*.* g of
fresh
guava
and
crush it
to a &ne
pulp
using
pestle:!or
tar.
2.
Transfer
the
crushed
pulp to a
%eaker
and add
a%out
A*
Page
@
of
13
About Author

Arun Kumar Sudhakar

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