Which Acid is present in Tomato?

Oxalic Acid

Tomatoes contain several types of acids, with the most prominent being:

• Citric Acid: This acid contributes significantly to the tangy flavor of tomatoes and plays a vital role in the citric acid cycle within the human body, aiding in energy production. Citric acid is also known for its ability to kill bacteria, making it useful in food preservation.
• Malic Acid: Present in smaller quantities, malic acid adds to the sourness of tomatoes and is involved in various metabolic processes.
• Oxalic Acid: Although present in lesser amounts (approximately 50 mg per 100 g serving), oxalic acid is notable for its presence in tomatoes.

The combined presence of these acids results in tomatoes having a pH range of approximately 4.0 to 4.6, classifying them as acidic foods. This acidity not only influences their taste but also affects their use in cooking and preservation methods.

It's important to note that the acidity level can vary based on factors such as tomato variety, ripeness, and growing conditions. For instance, unripe (green) tomatoes tend to have higher levels of malic acid, contributing to a more tart flavor, while ripe tomatoes have increased levels of citric acid.

While tomatoes contain a variety of acids, citric acid is the most abundant, followed by malic acid and smaller amounts of oxalic acid. This combination of acids is responsible for the characteristic tangy flavor of tomatoes.