TABLE OF CONTENTS

SL.No. TOPIC Page No.

1. AIM

2. INTRODUCTION

3. TYPES OF GUAVA

4. APPLICATIONS

5. FACTS

6. EFFECTS OF OXALATE

7. THEORY

8. REQUIRED APPARATUS

9. PROCEDURE

10. CHEMICAL REACTION

11. OBSERVATION & CALCULATIONS

12. RESULT

13. CONCLUTION

14. PRECAUTIONS

15. BIBLIOGRAPHY
 AIM

To study the presence of oxalate ion content in Guava fruit at different

stages of ripening.
 INTRODUCTION

Guava (Psidium guajava) is a popular tropical fruit known for its delicious
taste, nutritional value, and versatility in various dishes. People all over
the world enjoy guava because
it’s packed with essential
vitamins, dietary fiber, and
antioxidants, making it a great
choice for a healthy diet. But
guava also contains certain
naturally occurring substances,
such as oxalates, that can affect
both our health and how the fruit
is grown.

Oxalates are organic compounds found in many foods, including fruits,

vegetables, and nuts. In plants like guava, oxalates play several important
roles. They are involved in regulating the plant’s growth, helping it
respond to environmental stresses, and maintaining a balance of minerals
within the plant. These functions are vital for the plant’s overall health
and ability to thrive.

However, the presence of oxalates in guava isn’t just significant for the
plant itself; it also has implications for agriculture and human health. In
agriculture, understanding how oxalates work can help farmers improve
how they grow and manage guava plants. For humans, while oxalates are
part of many healthy foods, they can also contribute to certain health
issues if consumed in large amounts, such as the formation of kidney
stones in susceptible individuals.
So, while guava is a nutritious and beneficial fruit, the oxalates it contains
are an important factor to consider. They highlight the complex
relationship between the nutrients we consume and how they impact both
plant growth and our own health.
 TYPES OF GUAVAS

Guavas come in different types, each with its own special features. The
most common type is the Apple Guava, which is round and tastes a bit
like an apple. Pineapple Guava, also known as Feijoa, has a unique
pineapple-like flavor and is often used in desserts. Strawberry Guava is
smaller, tastes like strawberries, and is usually made into jams. Yellow
Guava is sweeter with bright yellow skin, while Red Guava has a reddish-
pink inside and a tangy flavor, making it great for smoothies and fruit
salads. Each type of guava has its own distinct flavor and use.

Here’s an interesting fact about guava: It's often called the “apple of the
tropics” because of its crisp texture and sweet, aromatic flavor, which can
remind you of a mix between an apple and a pear. Plus, guava is loaded
with vitamin C—it's actually one of the best natural sources of this
vitamin, even more than oranges. So, guava not only tastes delicious but
also gives your immune system a big boost.
 1. APPLE GUAVA

This is the most prevalent type, easily identified by its characteristic round
or oval shape. It boasts a range of colors, transitioning from green to a
vibrant yellow as it ripens. Known for its firm texture, this fruit offers a
unique flavor that combines the crispness of an apple with the sweetness
of a pear, which is precisely why it's named the apple guava.
Grown primarily in tropical and subtropical regions, the apple guava
thrives in warm climates and well-drained soils. Major producers include
India, Mexico, Brazil, and Thailand, where the trees are carefully
cultivated to yield high-quality fruit. Its versatility and appealing taste
make it a popular choice, whether enjoyed fresh, in juices, or used in a
variety of culinary dishes.
 2. PINEAPPLE GUAVA

This is a distinctive variety, easily recognized by its oval shape and unique
blue-green skin. As it ripens, the fruit retains its characteristic color while
becoming slightly softer to the touch. Pineapple guava is named for its
tropical flavor, which combines the sweetness of pineapple with the slight
tartness of guava, creating a refreshing and aromatic taste experience.
Grown primarily in subtropical regions, the pineapple guava thrives in
areas with mild winters and well-drained soils. Major producers include
New Zealand, Brazil, and the United States (particularly California),
where the plant is often grown both for its delicious fruit and ornamental
appeal. Its fragrant, juicy flesh is enjoyed fresh, in smoothies, or used in
desserts, making it a versatile and popular choice among fruit lovers.
 3. STRAWBERRY GUAVA

This is a unique variety, easily identified by its small, round shape and
vibrant red or sometimes yellow skin. As it ripens, the fruit remains firm
but slightly softens, becoming sweeter and more aromatic. The strawberry
guava is named for its delightful flavor, which combines the sweetness of
strawberries with the tropical essence of guava, creating a delicious and
fragrant taste experience.
Grown primarily in tropical and subtropical regions, the strawberry guava
thrives in warm climates with well-drained soils. Major producers include
Brazil, Hawaii, and parts of the Caribbean, where the plant is often grown
in home gardens and wild groves. Its juicy, seed-filled flesh is enjoyed
fresh, in jams, or as a flavorful addition to desserts, making it a favorite
among those who appreciate unique and exotic fruits.
 4. Yellow Guava
This is a popular variety, easily recognized by its round or oval shape
and bright yellow skin when fully ripe. The yellow guava is known for
its smooth texture and soft flesh, which becomes increasingly fragrant as
it ripens. It offers a sweet and mildly tangy flavor, with hints of tropical
fruitiness that make it a refreshing treat.
Grown primarily in tropical and subtropical regions, yellow guava
thrives in warm climates with well-drained soils. Major producers
include India, Mexico, and Thailand, where the fruit is cultivated both
for domestic consumption and export. Its juicy flesh is enjoyed fresh, in
smoothies, or made into jams and jellies, making it a versatile and
beloved fruit in many cuisines around the world.
 5. Red Guava
This is a striking variety, easily recognized by its round or slightly oval
shape and vibrant red or deep pink flesh. The skin typically ranges from
green to yellow as it ripens, with the inner flesh becoming soft, juicy,
and intensely aromatic. Red guava is celebrated for its sweet, tropical
flavor, which has a rich, almost berry-like quality, making it a favorite
among guava varieties.
Grown primarily in tropical and subtropical regions, red guava thrives in
warm climates with well-drained soils. Major producers include Brazil,
India, and Thailand, where the fruit is cultivated for its unique color and
flavor. Its rich, juicy flesh is enjoyed fresh, in juices, or made into
desserts and preserves, adding a burst of color and taste to various
culinary creations
.
 APPLICATIONS

Renowned for its exceptional nutritional profile, guava packs a powerful

punch of vitamins and minerals. A single guava fruit boasts a vitamin C
content four times that of an average-sized orange and a vitamin A content
ten times that of a lemon. It also supplies vitamins B2, E, and K, along
with fiber, calcium, copper, folate, iron, manganese, phosphorus, and
potassium. Remarkably low in fats, guava stands out as a nutrient-dense
superfruit. Furthermore, its cultivation often involves minimal chemical
treatments and sprays, making it a healthier choice for consumers.
While guava is rich in beneficial nutrients, it also contains oxalate ions.
These naturally occurring compounds can bind to calcium in the body,
potentially forming kidney stones in individuals susceptible to oxalate-
related conditions. However, the oxalate content in guava is generally
considered moderate, and most people can enjoy this fruit without
concerns.
 Guava For Cancer Treatment

Guava is a nutritious fruit packed with antioxidants, especially lycopene.

This phytochemical has been linked to reducing the risk of prostate and
breast cancers.
Guava is also a great source of dietary fiber, which helps protect the colon
and prevent harmful toxins from entering the body.
Fruits like guava, rich in carotene, have shown potential in fighting lung
and oral cancers.
 Guava For Skincare and Beauty

Guava enhances skin texture, tightening the loosening skin, and far better
options than the nourishing lotions available in the market. The higher
concentration of minerals and nutrients present in guava makes the skin
toned, fresh and wrinkled free. Guavas also help to revive the lost
elasticity of the skin. The astringents present in guavas keep the skin away
From blemishes, acne, wrinkles and pimples. Guava, being anti-blemishes
in nature, is also known for anti-ageing properties.
 Constipation Home remedy through
Guava

Guava contains sufficient quantities of dietary fiber and roughage that are
extremely beneficial for constipation piles and haemorrhoids. 700 grams
of guava contains about 36% of the recommended daily intake of fiber.
Guava seeds are powerful laxatives, help in chronic constipation and
cleansing the digestive system.
Dietary fiber helps in digestion and absorption of nutrients from food
substances. Guava contains a higher amount of insoluble fiber that
facilitates the movement of wastes from the colon, clean the intestines and
excretory system and help in the treatment of constipation
 Weight Loss through Guava

Guavas are important weight loss foods. Guavas are rich in dietary fiber,
minerals and vitamins with no cholesterol and low carbohydrates. Guava
leaves are also considered as a weight loss diet. The adequate weight loss
roughage keeps your stomach full,
reduces the desire of more eating thereby
helps to lose weight from tummy and
other regions.
 Guava For Cough and Cold

Guava leaves juices are beneficial and treat coughs and colds. Guava
reduces lung congestion & formation and makes the respiratory infection
free because of its right source of Vitamin C and iron. These nutrients are
also helpful to
inhibit influenza virus infection.
Guava juices are also helpful to
fight dengue fever.
 Guava For Acidity Treatment

Guavas are known for their remarkable ability to promote alkalinity

within the body. This inherent alkalinity makes guavas particularly
effective in the treatment and management of acidity and hyperacidity
conditions. By neutralizing excessive stomach acids, guavas help
maintain a balanced pH level in the digestive system, alleviating
discomfort and preventing acid-related issues.
Moreover, guava juice plays a significant role in detoxifying the body,
especially by targeting and cleansing the stomach. The natural compounds
found in guava juice work synergistically to flush out toxins, enhancing
overall digestive health and promoting a sense of well-being. By regularly
incorporating guava juice into your diet, you can support your body's
natural detoxification processes and enjoy the myriad health benefits that
guavas offer.
 OXALATE ION IN GUAVA USES AND DANGERS

• oxalate levels in guava helps create informed dietary plans, especially for
individuals managing conditions like kidney stones

• High oxalate levels in guava can bind with calcium in the digestive tract,
potentially reducing calcium absorption. Understanding this relationship
helps in crafting diets that maximize calcium uptake.

• oxalate content in guava, can offer insights into how its consumption
might affect bone health, particularly in populations at risk for
osteoporosis.

• High oxalate levels can strain the kidneys, and understanding these levels
in guava can inform detox diets, helping to avoid potential kidney stress.

• Guava is rich in Vitamin C, which is beneficial for the immune system,

but it also has oxalates that might negate some benefits. This helps in
finding a balance between Vitamin C intake and oxalate management.

• For individuals managing chronic diseases like arthritis, where oxalates

might intensify symptoms.
 FACTS ABOUT GUAVA

• Guavas grow on trees, and most of the fruit will mature in the summer.

• The trees will begin producing fruit after two years and can continue
to do so for 40 years.

• Guavas contain vitamin C, phosphorus, iron and calcium.

• Guava is often labelled as "super fruit" because it contains 4 times more

vitamin C than orange, 3 times more proteins and 4 times more fiber than
pineapple, 2 times more lycopene than tomato and slightly more
potassium than banana.

• Guava contains numerous phytochemicals that act beneficially

on the humans' health.

• Guava leaves are sometimes used in hair products because they are
believed to prevent hair loss and encourage hair growth.

• Some countries make tea by boiling young guava leaves in water.

• Guava leaves are used in the treatment of diarrhoea, dysentery

and fever.

• Guavas help in weight loss.

• The largest guava plantation is located in Brazil’s Dom Eliseu
municipality.

• The origin of guavas remains somewhat mysterious, but unofficially,

Central America or Southern Mexico is often credited.

• In Philippine mythology, guavas were once forbidden until a child’s

prayer transformed the supposedly inedible fruit into something
delicious.

• Guava wood is prized in the world of meat smoking. It imparts a

unique flavor to smoked meats.

• In El Salvador, guava shrub wood is used to craft hair combs.

• India produces over 27,000 tons of pink guavas annually.

 EFFECTS OF OXALATE

Oxalate is an organic acid found in plants, but it can also be synthesized

by your body. It binds minerals and has been linked to kidney stones and
other health problems.
In the body, oxalic acid combines with divalent metal cations such as
calcium (Ca²+) and iron (Fe²+) to form oxalate crystals. These crystals are
excreted in the urine as
small particles, but
sometimes they
accumulate as large
kidney stones that can
block the kidney tubules.
Most people are advised
to avoid foods that contain
oxalates. Techniques to
reduce the oxalate content
of foods have generated considerable interest. Magnesium oxalate
(Mg2+) is 567 times more abundant than calcium oxalate, so calcium
oxalate is likely to precipitate when magnesium levels are low and
calcium and oxalate levels are high. More calcium oxalate. The solubility
of oxalate decreases in the following order:

Mg> Ca> Cd> Zn> (Mn, Ni, Fe, Cu) > (As, Sb, Pb) > Hg
Highly insoluble Iron(II) oxalate plays an important role in gout by
helping to nucleate and grow the highly soluble sodium urate. This
explains why gout usually occurs after the age of 40. It catalyzes the
conversion of vitamin C to oxalic acid, which poses a risk to people who
consume large amounts of cadmium
from food, work, or smoking. When
used, it can cause calcium oxalate
precipitation in the intestine, reducing
oxalate absorption by up to 97%. has
been produced. In beekeeping, oxalic
acid powder is used as an insecticide
against Varroa mites. There is also
some preliminary evidence that
probiotics may positively affect
oxalate excretion rates, certain fungi
also produce oxalic acid. There is also some preliminary evidence
suggesting that Probiotics may positively influence oxalic acid excretion
rates.
 THEORY

Oxalate ions are extracted from fruit by boiling the fruit with dilute 𝐻2
H2 SO4 . The solution is titrated with the KMnO4 solution and oxalate
ions are estimated volumetrically. A reagent called a titrant (standard
solution) of known concentration and volume is used to react with an
analyte or titrant solution of unknown concentration. Addition of the
titrant using a calibrated burette or syringe pipette allows the amount to
be taken up to the end point to be determined. Ideally, this volume is the
same as the equivalence point.

[5e- + 8H+ + MnO4 −—> Mn2+ + 4H2O] × 2

[C2O42- —> +2CO2 + 2e- ] × 5

16H++ 2 MnO4 − + 5C2O42- —>2Mn2++ 10CO₂+ 8H₂O

The volume of titrant is added when the number of moles of titrant

equals the number of moles of analyte or (for example,) the number of
moles of a polybasic acid. In classical strong acid-base titration, the end
of the titration is when the pH of the reactants is approximately 7 and
usually when the solution takes on a permanent color (such as the pink
color of phenolphthalein).
REQUIRED APPARATUS
100mL CONICAL FLASK
Pestle and Mortar
Beaker
Burette
Funnel
Weighing machine
Filter paper
Dilute Sulphuric Acid
(N/10) KMnO4 solution
Guava fruits at different stages of
ripening
 PROCEDURE

• Begin by accurately weighing 50 grams of fresh, ripe guava. Carefully

crush the guava using a pestle and mortar until it is reduced to a fine
pulp. This step ensures that the cell walls are broken down, allowing
for efficient extraction of oxalate ions.
• Transfer the finely crushed guava pulp into a clean beaker. To this, add
approximately 50 mL of dilute sulfuric acid (H₂SO₄). The addition of
sulfuric acid helps in breaking down the organic material and releasing
the oxalate ions into the solution, which is essential for accurate
titration.
• Place the beaker on a heating device and gently boil the mixture for
about 10 minutes. Boiling helps to ensure complete extraction of
oxalate ions from the guava pulp. After boiling, allow the mixture to
cool to room temperature. Once cooled, filter the contents through a
funnel into a 100 mL measuring flask to remove any solid residues.
This filtration step is crucial for obtaining a clear solution for titration.
• After filtration, make sure to adjust the volume of the solution in the
flask to exactly 100 mL by adding distilled water. This ensures that the
concentration of oxalate ions in the solution is consistent and precise
for the subsequent titration process.

• Carefully measure out 20 mL of the prepared guava extract solution

using a pipette and transfer it into another clean beaker. To this
solution, add an additional 20 mL of dilute sulfuric acid. The purpose
of adding more sulfuric acid is to maintain an acidic environment,
which is necessary for the oxidation of oxalate ions by potassium
permanganate during titration
• Heat the mixture gently to approximately 60°C. This heating step
accelerates the reaction between the oxalate ions and the potassium
permanganate solution. Once the mixture is at the desired temperature,
titrate it with a standard (N/10) potassium permanganate (KMnO₄)
solution, which is carefully taken in a burette. During the titration, add
the KMnO₄ solution drop by drop while continuously swirling the
mixture until a faint pink color persists. This pink color indicates the
endpoint of the titration, signifying the complete reaction of oxalate
ions.
• To observe the effect of guava fruit's ripeness on oxalate content, repeat
the entire procedure with 50 grams of guava that has been aged for 1
day, 2 days, and 3 days. Comparing the results obtained from fresh
guava with those of aged guava will provide insights into how the
oxalate content changes over time, which can be an interesting aspect
of your project.
 CHEMICAL REACTION

MOLECULAR EQUATION:
1. 2KMnO4 + 3H2 SO4 ⟶ K 2 SO4 + 2MnSO4 + 2H2 O + 4[O]
2. HOOC-COOH · 2H₂O + [O] → 2CO₂ + 2H₂O

*Multiplying equation (2) by 5 to balance

3. 5(HOOC − COOH · 2H₂O + [O] → 2CO₂ + 2H₂O)

*Adding equation (1) and (3)

5(HOOC − COOH · 2H2 O + [O] → 2CO2 + 2H2 O)

+ 2KMnO4 + 3H2 SO4 ⟶ K 2 SO4 + 2MnSO4 + 2H2 O + 4[O]

3KMnO4 + 3H₂SO4 + 5HOOC-COOH.2H₂O —> K₂SO4 + 2MnSO4 +

18H₂O + 10CO₂

IONIC EQUATION:
1. MnO4 − +16H + + 5e− —> Mn2++ 4H₂O

*Multiply equation (1) into 2

2. 2(MnO4 − +16H+ + 5e− —> Mn2++ 4H₂O)

3. C2 O4 —> 2CO₂ + 2e−

*Multiply equation (3) into 5

4. 5(C2 O4 —> 2CO₂ + 2e− )

 *Adding equation (2) and (4)

2(MnO4 -+16H + + 5e− —> Mn2++ 4H₂O)

+ 5(C2 O4 —> 2CO₂ + 2e− )

2MnO4 − + 16H+ + 5C₂O4 2− — > 2Mn2+ + + 8H₂O + 10CO₂

 OBSERVATION

• Weight of the Guava Fruit:

Each time, the guava fruit used in the experiment weighed exactly 50
grams. This weight was measured carefully to ensure that the amount
of guava used was the same in every trial. Keeping the weight
consistent helps in comparing the results easily.
• Volume of Guava Extract Used for Titration:
In each titration, 20 mL of guava extract was used. This volume was
measured accurately using a pipette. By using the same amount of
extract in every trial, the experiment stays consistent, making it easier
to analyze the data
• Normality of KMnO4 Solution:
The potassium permanganate (KMnO4 ) solution used in the titration
had a normality of 0.1 N (1/10). This means the solution was prepared
to be of a specific concentration, making it reliable for the experiment
to accurately measure the amount of oxalate in the guava extract.
• Endpoint of Titration:
The endpoint of the titration was observed when the color of the
solution turned light pink. This change indicates that the reaction is
complete and all the oxalate ions in the guava extract have reacted
with the KMnO4 . The appearance of the pink color helps determine
the volume of KMnO4 used in the process.
 OBSERVATION TABLE

SL.N Guava Burette reading Volume of KMnO4 Concordant value

O solution
Initial final

1 Raw 150 18 132

2 Semi 150 13 137 136.06

ripened

3 Ripened 150 10.8 139.2

 OBSERVATION GRAPH

*THE CONCORDANT VALUE IS 136.06

 CALCULATIONS
1. For Raw Guava
N1 V1 = N2 V2
Where N1 = Normality of KMnO4
V1 = Volume of KMnO4
N2 = Normally of oxalate solution
V2 = Volume of oxalate solution
1
N1 (10) = ( )(32)
10
=> N1 = 1.32
Therefore,
1 𝑥
× Normality of oxalate = ( ) Strength of oxalate in fresh guava
10 100
extract
=> Normality x Eq. mass of oxalate ion
=> 1.32 × 44 g/L of dilute extract
=> 0.581 g/L

2. For Semi Ripened Guava

N1 V1 = N2 V2
Where N1 = Normality of KMnO4
V1 = Volume of KMnO4
N2 = Normally of oxalate solution
V2 = Volume of oxalate solution
 1
N1 (10) = ( )(37)
10
=> N1 = 1.37

Strength of oxalate in one day old guava extract

1.37
=> ( ) x 44 g/L of dilute extract
100

=> 0.603 g/L

3. For Ripened Guava

N1 V1 = N2 V2
Where N1 = Normality of KMnO4
V1 = Volume of KMnO4
N2 = Normally of oxalate solution
V2 = Volume of oxalate solution
1
N1 (10) = ( )(39)
10
=> N1 = 1.39

Strength of oxalate in fresh guava extract

1.39
=> ( ) x 44 g/L of dilute extract
100

=> 0.612 g/L

 RESULT

The Normality
Fresh guava solution = 1.32 N
Semi ripened guava solution = 1.37 N
Ripened guava solution = 1.39 N

The strength of oxalate ions of

Fresh guava solution is = 0.53 g/L
Semi-ripened guava solution = 0.60 g/L
Ripened guava solution = 0.61 g/L
 CONCLUSION

The oxalate content in guava was found to be around 59.67%, which is

very close to the literature value of 60%. Additionally, it was observed
that the oxalic acid content tends to increase as the guava ripens.
 PRECAUTION

• Avoid Parallax Error: Make sure your eye is level with the mark
when taking measurements to avoid any errors. This is important for
accurate readings, especially with burettes and pipettes.
• Prevent Chemical Spills: Handle chemicals carefully to avoid
spills. Spilling can lead to contamination, inaccurate results, and can
be unsafe.
• Use the Right Burette: Don’t use a burette with a rubber tap when
working with potassium permanganate (KMnO4), as it can damage
the rubber. Always use a glass burette to get accurate results.
• Check the Temperature Safely: To check the solution’s
temperature, gently touch the flask with the back of your hand. If it
feels too hot to touch, the required temperature has been reached.
• Add Dilute Sulfuric Acid Properly: Before starting the titration,
add an equal amount of dilute sulfuric acid (dil. H2SO4) to the guava
extract (about a full test tube) to ensure the reaction goes smoothly.
• Read the Upper Meniscus: When taking readings from the burette
with KMnO4, always read from the upper meniscus because KMnO4
is a dark-colored solution.
• Brown Precipitate Issue: If you see a brown precipitate after
adding KMnO4, it means either no sulfuric acid was added or not
enough was used. In this case, throw away the solution and restart
the titration, making sure to add enough sulfuric acid.
 BIBLIOGRAPHY

1. www.scribd.com
2. en.wikipedia.org
3. greenparkschool.co
4. slideshare.net