Which one of the following acids is predominantly found in tomatoes ?

Acetic acid

Tartaric acid

Oxalic acid

Lactic acid

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This question was previously asked in

UPSC NDA-1 – 2021

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Tomatoes contain several organic acids, including citric acid, malic acid, and oxalic acid. While citric acid is often the most abundant overall acid, tomatoes are a particularly significant source of oxalic acid compared to many other common fruits and vegetables. Among the options provided, oxalic acid is the predominant one found in notable quantities in tomatoes.

Oxalic acid is a dicarboxylic acid (COOH-COOH) found in many plants. Acetic acid is the primary component of vinegar. Tartaric acid is found in grapes and tamarind. Lactic acid is produced during fermentation (e.g., in yogurt) and in muscles during strenuous exercise.

The presence of oxalic acid contributes to the tangy taste of tomatoes. While important for understanding nutritional content and potential interactions (like with calcium), it’s worth noting that the relative abundance of acids can vary slightly depending on the tomato variety and ripeness.

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