Organic acids are essential for humans. Organic acids

Organic acids are decomposition products of substances in the course of metabolic reactions, the molecule of which includes a carboxyl group.

Compounds act as intermediate elements and the main components of metabolic energy conversion based on the production of adenosine triphosphate, the Krebs cycle.

The concentration of organic acids in the human body reflects the level of mitochondrial functioning, fatty acid oxidation and metabolism. In addition, the compounds contribute to the spontaneous restoration of the acid-base balance of the blood. Defects in mitochondrial metabolism cause abnormalities in metabolic reactions, the development of neuromuscular pathologies and changes in concentration. Moreover, they can lead to cell death, which is associated with aging processes and the appearance of amyotrophic lateral sclerosis, Parkinson's and Alzheimer's diseases.

Classification

The highest content of organic acids in products of plant origin, because of this they are often called "fruit". They impart a characteristic taste to fruits: sour, tart, astringent, therefore they are often used in the food industry as preservatives, water-retaining agents, acidity regulators, antioxidants. Consider common organic acids, and under what number of food additives they are recorded: formic (E236); apple (E296); wine (E335 - 337, E354); dairy (E326 - 327); oxalic; benzoic (E210); sorbic (E200); lemon (E331 - 333, E380); acetic (E261 - 262); propionic (E280); fumaric (E297); ascorbic (E301, E304); amber (E363).
The human body "extracts" organic acids not only from food in the process of digesting food, but also produces it on its own. Such compounds are soluble in alcohol, water, perform a disinfecting function, improving well-being and human health.

The role of organic acids

The main function of carboxylic compounds is to maintain the acid-base balance of the human body.
Organic substances increase the pH level of the environment, which improves the absorption of nutrients by the internal organs and the elimination of toxins. The fact is that the immune system, beneficial bacteria in the intestines, chemical reactions, cells work better in an alkaline environment. Acidification of the body, on the contrary, is ideal conditions for the flourishing of diseases, which are based on the following reasons: acid aggression, demineralization, enzymatic weakness. As a result, a person experiences malaise, constant fatigue, increased emotionality, sour saliva, belching, spasms, gastritis, enamel cracks, hypotension, insomnia, neuritis. As a result, tissues try to neutralize excess acid at the expense of internal reserves. A person loses muscle mass, feels a lack of vitality. Organic acids are involved in the following digestive processes by alkalinizing the body:

• activate intestinal peristalsis;
• normalize daily bowel movements;
• slow down the growth of putrefactive bacteria, fermentation in the large intestine;
• stimulate the secretion of gastric juice.

The functions of some organic compounds:

Wine acid. It is used in analytical chemistry, medicine, food industry for the detection of sugars, aldehydes, in the manufacture of soft drinks, juices. Acts as an antioxidant. The greatest amount is found in grapes.

Lactic acid. Has a bactericidal effect, used in the food industry to acidify confectionery and soft drinks. Formed during lactic acid fermentation, accumulates in fermented milk products, pickled, salted, soaked fruits and vegetables.

Oxalic acid. Stimulates the work of muscles, nerves, improves the absorption of calcium. However, remember that if oxalic acid becomes inorganic during processing, the formed salts (oxalates) cause the formation of stones and destroy bone tissue. As a result, a person develops arthritis, arthrosis, impotence. In addition, oxalic acid is used in the chemical industry (for the production of ink, plastics), metallurgy (for cleaning boilers from oxides, rust, scale), in agriculture (as an insecticide), cosmetology (for skin whitening). It is found naturally in beans, nuts, rhubarb, sorrel, spinach, beets, bananas, sweet potatoes, asparagus.

Lemon acid. It activates the Krebs cycle, accelerates metabolism, and exhibits detoxification properties. It is used in medicine to improve energy metabolism, in cosmetology - to regulate the pH of the product, exfoliate "dead" cells of the epidermis, smoothen wrinkles and preserve the product. In the food industry (in bakery, for the production of effervescent drinks, alcoholic beverages, confectionery, jelly, ketchup, mayonnaise, jam, processed cheese, cold tonic tea, canned fish) it is used as an acidity regulator to protect against destructive processes, impart a characteristic sour taste products. Sources of the compound: Chinese lemongrass, unripe oranges, lemons, grapefruits, sweets.

It has antiseptic properties, therefore it is used as an antifungal, antimicrobial agent for skin diseases. Benzoic acid salt (sodium) is an expectorant. In addition, the organic compound is used for the preservation of food products, the synthesis of dyes, and the creation of eau de parfum. To extend the shelf life, E210 is a part of chewing gum, jam, jam, jam, sweets, beer, liqueur, ice cream, fruit purees, margarine, dairy products. Natural sources: cranberries, lingonberries, blueberries, yoghurt, yogurt, honey, clove oil.

Sorbic acid. It is a natural preservative, has an antimicrobial effect, therefore it is used in the food industry for the disinfection of products. In addition, it prevents darkening of condensed milk, mold of soft drinks, bakery, confectionery, fruit juices, semi-smoked sausages, granular caviar. Remember, sorbic acid exhibits beneficial properties exclusively in an acidic environment (at a pH below 6.5). The greatest amount of organic compounds is found in rowan fruits.

Acetic acid. Participates in the metabolism, is used for the preparation of marinade, conservation. It is found in salted / pickled vegetables, beer, wine, juices.

Ursolic, oleic acids dilate the venous vessels of the heart, prevent skeletal muscle atrophy, and reduce the amount of glucose in the blood. Tartronic acid slows down the conversion of carbohydrates into triglycerides, preventing atherosclerosis and obesity, uronic acid removes radionuclides, heavy metal salts from the body, and gallic acid has an antiviral, antifungal effect. Organic acids are flavoring components that, in a free state or in the form of salts, are included in food products, determining their taste. These substances improve the absorption and digestion of food. The energy value of organic acids is three kilocalories of energy per gram. Carbonic and sulfonic compounds can be formed during the production of processed products or be a natural part of raw materials. To improve the taste and smell, organic acids are added to dishes during their preparation (in baked goods, jams). In addition, they lower the pH of the environment, inhibit the processes of putrefaction in the gastrointestinal tract, activate intestinal peristalsis, stimulate secretion of juice in the stomach, and have anti-inflammatory, antimicrobial effects.

Daily rate, sources

To maintain the acid-base balance within the normal range (pH 7.36 - 7.42), it is important to consume foods containing organic acids every day.

For most vegetables (cucumbers, bell peppers, cabbage, onions), the amount of compound per 100 grams of edible part is 0.1 - 0.3 grams. The increased content of useful acids in rhubarb (1 gram), ground tomatoes (0.8 grams), sorrel (0.7 grams), fruit juices, kvass, curd whey, kumis, sour wines (up to 0.6 grams). The leaders in terms of the level of organic matter are berries and fruits:

• lemon - 5.7 grams per 100 grams of product;
• cranberries - 3.1 grams;
• red currants - 2.5 grams;
• black currant - 2.3 grams;
• mountain ash garden - 2.2 grams;
• cherries, pomegranates, tangerines, grapefruit, strawberries, black chokeberry - up to 1.9 grams;
• pineapple, peaches, grapes, quince, cherry plum - up to 1.0 grams.

Fermented milk products contain up to 0.5 grams of organic acids. Their quantity depends on the freshness and type of product. With prolonged storage, acidification of such products occurs, as a result, it becomes unusable in. Given that each type of organic acid has a special effect, the body's daily need for many of them varies from 0.3 to 70 grams. With chronic fatigue, decreased secretion of gastric juice, vitamin deficiency, the need increases. With diseases of the liver, kidneys, increased acidity of gastric juice, on the contrary, it decreases. Indications for additional intake of natural organic acids: low endurance of the body, chronic malaise, decreased skeletal muscle tone, headaches, fibromyalgia, muscle spasms.

Output

Organic acids are a group of compounds that alkalizes the body, participates in energy metabolism and is found in plant products (root crops, leafy greens, berries, fruits, vegetables). The lack of these substances in the body leads to serious diseases. The acidity increases, the absorption of vital minerals (calcium, magnesium) decreases. There are painful sensations in the muscles, joints, osteoporosis, diseases of the bladder, cardiovascular system develop, immunity decreases, metabolism is disturbed. With increased acidity (acidosis), lactic acid builds up in the muscle tissue, the risk of diabetes mellitus and the formation of a malignant tumor increases. An excess of fruit compounds leads to problems with joints, digestion, and disrupts kidney function. Remember, organic acids normalize the acid-base balance of the body, preserve the health and beauty of a person, having a beneficial effect on the skin, hair, nails, and internal organs. Therefore, in their natural form, they should be present in your diet every day!

Organic acids are decomposition products of substances in the course of metabolic reactions, the molecule of which includes a carboxyl group.

Compounds act as intermediate elements and the main components of metabolic energy conversion based on the production of adenosine triphosphate, the Krebs cycle.

The concentration of organic acids in the human body reflects the level of mitochondrial functioning, fatty acid oxidation and carbohydrate metabolism. In addition, the compounds contribute to the spontaneous restoration of the acid-base balance of the blood. Defects in mitochondrial metabolism cause abnormalities in metabolic reactions, the development of neuromuscular pathologies and changes in glucose concentration. Moreover, they can lead to cell death, which is associated with aging processes and the appearance of amyotrophic lateral sclerosis, Parkinson's and Alzheimer's diseases.

Classification

The highest content of organic acids in products of plant origin, because of this they are often called "fruit". They impart a characteristic taste to fruits: sour, tart, astringent, therefore they are often used in the food industry as preservatives, water-retaining agents, acidity regulators, antioxidants. Consider common organic acids, and under what number of food additives they are recorded: formic (E236); apple (E296); wine (E335 - 337, E354); dairy (E326 - 327); oxalic; benzoic (E210); sorbic (E200); lemon (E331 - 333, E380); acetic (E261 - 262); propionic (E280); fumaric (E297); ascorbic (E301, E304); amber (E363).
The human body "extracts" organic acids not only from food in the process of digesting food, but also produces it on its own. Such compounds are soluble in alcohol, water, perform a disinfecting function, improving well-being and human health.

The role of organic acids

The main function of carboxylic compounds is to maintain the acid-base balance of the human body.
Organic substances increase the pH level of the environment, which improves the absorption of nutrients by the internal organs and the elimination of toxins. The fact is that the immune system, beneficial bacteria in the intestines, chemical reactions, cells work better in an alkaline environment. Acidification of the body, on the contrary, is ideal conditions for the flourishing of diseases, which are based on the following reasons: acid aggression, demineralization, enzymatic weakness. As a result, a person experiences malaise, constant fatigue, increased emotionality, sour saliva, belching, spasms, gastritis, enamel cracks, hypotension, insomnia, neuritis. As a result, tissues try to neutralize excess acid at the expense of internal reserves. A person loses muscle mass, feels a lack of vitality. Organic acids are involved in the following digestive processes by alkalinizing the body:

• activate intestinal peristalsis;
• normalize daily bowel movements;
• slow down the growth of putrefactive bacteria, fermentation in the large intestine;
• stimulate the secretion of gastric juice.

The functions of some organic compounds:

Wine acid. It is used in analytical chemistry, medicine, food industry for the detection of sugars, aldehydes, in the manufacture of soft drinks, juices. Acts as an antioxidant. The greatest amount is found in grapes.

Lactic acid. Has a bactericidal effect, used in the food industry to acidify confectionery and soft drinks. Formed during lactic acid fermentation, accumulates in fermented milk products, pickled, salted, soaked fruits and vegetables.

Oxalic acid. Stimulates the work of muscles, nerves, improves the absorption of calcium. However, remember that if oxalic acid becomes inorganic during processing, the formed salts (oxalates) cause the formation of stones and destroy bone tissue. As a result, a person develops arthritis, arthrosis, impotence. In addition, oxalic acid is used in the chemical industry (for the production of ink, plastics), metallurgy (for cleaning boilers from oxides, rust, scale), in agriculture (as an insecticide), cosmetology (for skin whitening). It is found naturally in beans, nuts, rhubarb, sorrel, spinach, beets, bananas, sweet potatoes, asparagus.

Lemon acid. It activates the Krebs cycle, accelerates metabolism, and exhibits detoxification properties. It is used in medicine to improve energy metabolism, in cosmetology - to regulate the pH of the product, exfoliate "dead" cells of the epidermis, smoothen wrinkles and preserve the product. In the food industry (in bakery, for the production of effervescent drinks, alcoholic beverages, confectionery, jelly, ketchup, mayonnaise, jam, processed cheese, cold tonic tea, canned fish) it is used as an acidity regulator to protect against destructive processes, impart a characteristic sour taste products. Sources of the compound: Chinese lemongrass, unripe oranges, lemons, grapefruits, sweets.

Benzoic acid. It has antiseptic properties, therefore it is used as an antifungal, antimicrobial agent for skin diseases. Benzoic acid salt (sodium) is an expectorant. In addition, the organic compound is used for the preservation of food products, the synthesis of dyes, and the creation of eau de parfum. To extend the shelf life, E210 is a part of chewing gum, preserves, jam, jam, sweets, beer, liqueur, ice cream, fruit purees, margarine, dairy products. Natural sources: cranberries, lingonberries, blueberries, yoghurt, yogurt, honey, clove oil.

Sorbic acid. It is a natural preservative, has an antimicrobial effect, therefore it is used in the food industry for the disinfection of products. In addition, it prevents darkening of condensed milk, mold of soft drinks, bakery, confectionery, fruit juices, semi-smoked sausages, granular caviar. Remember, sorbic acid exhibits beneficial properties exclusively in an acidic environment (at a pH below 6.5). The greatest amount of organic compounds is found in rowan fruits.

Acetic acid. Participates in the metabolism, is used for the preparation of marinade, conservation. It is found in salted / pickled vegetables, beer, wine, juices.

Ursolic, oleic acids dilate the venous vessels of the heart, prevent skeletal muscle atrophy, and reduce the amount of glucose in the blood. Tartronic acid slows down the conversion of carbohydrates into triglycerides, preventing atherosclerosis and obesity, uronic acid removes radionuclides, heavy metal salts from the body, and gallic acid has an antiviral, antifungal effect. Organic acids are flavoring components that, in a free state or in the form of salts, are included in food products, determining their taste. These substances improve the absorption and digestion of food. The energy value of organic acids is three kilocalories of energy per gram. Carbonic and sulfonic compounds can be formed during the production of processed products or be a natural part of raw materials. To improve the taste and smell, organic acids are added to dishes during their preparation (in baked goods, jams). In addition, they lower the pH of the environment, inhibit the processes of putrefaction in the gastrointestinal tract, activate intestinal peristalsis, stimulate secretion of juice in the stomach, and have anti-inflammatory, antimicrobial effects.

Daily rate, sources

To maintain the acid-base balance within the normal range (pH 7.36 - 7.42), it is important to consume foods containing organic acids every day.

For most vegetables (cucumbers, bell peppers, cabbage, onions), the amount of compound per 100 grams of edible part is 0.1 - 0.3 grams. The increased content of useful acids in rhubarb (1 gram), ground tomatoes (0.8 grams), sorrel (0.7 grams), fruit juices, kvass, curd whey, kumis, sour wines (up to 0.6 grams). The leaders in terms of the level of organic matter are berries and fruits:

• lemon - 5.7 grams per 100 grams of product;
• cranberries - 3.1 grams;
• red currants - 2.5 grams;
• black currant - 2.3 grams;
• mountain ash garden - 2.2 grams;
• cherries, pomegranates, tangerines, grapefruit, strawberries, black chokeberry - up to 1.9 grams;
• pineapple, peaches, grapes, quince, cherry plum - up to 1.0 grams.

Milk, fermented milk products contain up to 0.5 grams of organic acids. Their quantity depends on the freshness and type of product. With prolonged storage, acidification of such products occurs, as a result, it becomes unsuitable for use in dietary nutrition. Given that each type of organic acid has a special effect, the body's daily need for many of them varies from 0.3 to 70 grams. With chronic fatigue, decreased secretion of gastric juice, vitamin deficiency, the need increases. In diseases of the liver, kidneys, increased acidity of gastric juice, on the contrary, it decreases. Indications for additional intake of natural organic acids: low endurance of the body, chronic malaise, decreased skeletal muscle tone, headaches, fibromyalgia, muscle spasms.

Output

Organic acids are a group of compounds that alkalizes the body, participates in energy metabolism and is found in plant products (root crops, leafy greens, berries, fruits, vegetables). The lack of these substances in the body leads to serious diseases. The acidity increases, the absorption of vital minerals (calcium, sodium, potassium, magnesium) decreases. There are painful sensations in the muscles, joints, osteoporosis, diseases of the bladder, cardiovascular system develop, immunity decreases, metabolism is disturbed. With increased acidity (acidosis), lactic acid builds up in muscle tissue, increasing the risk of diabetes mellitus and the formation of a malignant tumor. An excess of fruit compounds leads to problems with joints, digestion, and disrupts kidney function. Remember, organic acids normalize the acid-base balance of the body, preserve the health and beauty of a person, having a beneficial effect on the skin, hair, nails, and internal organs. Therefore, in their natural form, they should be present in your diet every day!

Carboxylic acids - these are organic compounds containing in the molecule a carboxyl group -COOH, which is a functional group.

Acids are mono- and polybasic, saturated, unsaturated, aromatic, etc.

The homologous series of monobasic organic acids: formic HCOOH, acetic CH 3 COOH, butyric C 3 H 7 COOH palmitic C 15 H 31 COOH, stearic C 17 H 35 COOH.

The homologous series of dibasic acids: oxalic COOH – COOH, malonic COOH – CH 2 –COOH, succinic COOH– (CH 2) 2 –COOH.

Unsaturated acids contain one or more multiple bonds in the radical: CH 2 \u003d CH – COOH - acrylic; C 17 H 33 COOH - oleic; C 17 H 31 COOH - linoleic, etc.

Aromatic acids begin their homologous series with benzoic acid, and then there is an extension of the side chain or the addition of methyl radicals to the benzene ring.

Physical properties.Lower monocarboxylic acids (C 1 -C 9) are colorless liquids with a specific odor, soluble in water. Higher aliphatic and aromatic acids are solids, insoluble in water.

Chemical properties.All organic acids have acidic properties, which are influenced by many factors, for example, the structure of the radical (size and presence of substituents). Organic acids easily form salts:

2CH 3 COOH + Zn (CH 3 COO) 2 Zn + H 2;

CH 3 COOH + NaOHCH 3 COONa + H 2 O;

2CH 3 COOH + CuO (CH 3 COO) 2 Cu + H 2 O,

esters (esterification reaction):

benzoic acid methyl benzoate

acid anhydrides:

acetic anhydride

Anhydrides are used to produce artificial fibers and medicines.

Getting acid amides:

acetamide

Saturated hydrocarbon radicals of acids can enter into radical substitution reactions with halogens:

2-Chloroethanoic Acid (Chloroacetic Acid)

D ruppa-COOH as an orientant of the second kind has a meta-orienting effect:

m-bromobenzoic acid

m-sulfobenzoic acid

Dibasic organic acids.

Dicarboxylic acids - crystalline substances, soluble in water. Representatives of acids: HOOC – COOH - oxalic acid, HOOC– (CH 2) 2 –COOH - succinic acid, C 6 H 4 (COOH) 2 –terephthalic acid.

Oxalic acid is found in the leaves of sorrel, sour cherry, rhubarb. Succinic acid is an intermediate product of the biological breakdown of proteins, carbohydrates and fats, is found in amber, brown coal, in many plants, especially in unripe fruits, is a useful component for the vital activity of the body.

Chemical propertiesdicarboxylic acids are similar to monocarboxylic acids, but the reactions can take place with the participation of one or two carboxyl groups at the same time:

NOOC – COOH + 2NaOHNaOOC – COONa + 2H 2 O.

sodium oxalate

Esters of diacids are thermally unstable. The decarboxylation reaction occurs when heated:

oxalic acid formic acid

Dibasic aromatic acids -phthalic and terephthalic are widely used in organic synthesis.

Phthalic acid inindustry is obtained from o-xylene or naphthalene by oxidation:

Phthalic acid derivatives are used to obtain plasticizers for polyvinyl chloride and as repellents; are the starting material for the technical synthesis of indigo dyes, phenolphthalein, fluorescein and other substances.

Terephthalic acid is obtained mainly by isomerization of the potassium salt of phthalic acid at 400 ° C. It can also be obtained by oxidation of p-xylene with atmospheric oxygen.

catalyst

Terephthalic acid is used in large quantities for the synthesis of lavsan by condensation with ethylene glycol.

remainder remainder

terephthalic acid ethylene glycol

When phthalic anhydride condenses with phenol, phenolphthalein is formed (indicator and laxative).

phthalic anhydride phenolphthalein

Unsaturated carboxylic acids.Unsaturated acids are characterized by the general properties of carboxylic acids and the properties of unsaturated hydrocarbons - the formation of salts, esters, polymers and addition reactions, etc.

The simplest representative of unsaturated monobasic carboxylic acids is acrylic acid, which readily polymerizes:

Representatives of unsaturated carboxylic acids are found in fats, such as oleic, linoleic and linolenic.

Formic acid (HCOOH) a colorless liquid with a pungent odor and a pungent taste.

Free formic (methane) acid is found in the body of ants, nettles and in small amounts in the urine and sweat of animals.

Alcoholic acid solutions (1.25%) are used in the treatment of rheumatism. The acid is used in the textile industry.

Formic acid is a good preservative for juicy and moist food.

Get formic acid in industry by the action of carbon monoxide (II) on a hot solution of sodium hydroxide under pressure.

Acetic (ethanoic) acid CH 3 COOH is obtained in various ways:

a) acetic acid fermentation of sugars,

b) dry distillation of wood,

c) from acetylene (according to Kucherov's reaction).

Pure acetic acid is a colorless liquid with a pungent odor. Anhydrous acetic acid can exist in a solid state (mp 16.6 ° C) - it is called glacial acetic acid.

Acetic acid is used in everyday life, food, chemical, leather, textile industries, is used for the synthesis of a number of drugs and artificial fibers.

Salts of this acid are used for mordant dyeing in the textile industry. Some salts (copper and other metals) are used to control agricultural pests. Acetic acid esters are used as solvents for varnishes and paints.

Basic copper acetate (CH 3 COO) 2 Cu-Cu (OH) 2 - Parisian greens - is poisonous and is used to combat plant pests and as a dye.

Butyric (butanoic) acid C 3 H 7 COOH is included in cow oil as a complex triglyceride, in a free state it is contained in rancid oil and in sweat, and has an unpleasant odor.

Palmitic andstearic acid (C 15 H 31 COOH, C 17 H 35 COOH) - solid substances without taste and smell. The mixture is called stearin. Palmitic acid is found in spermacet and beeswax. Their glycerin esters are the main constituents of fats.

Benzoic acid C 6 H 5 COOH is obtained by oxidation of toluene. This solid crystalline substance sublimes easily, almost odorless, is used for the preparation of dyes, has antiseptic properties, therefore it is used in medicine and in the preservation of food, is the starting material for the production of saccharin.

Acrylic acid - unsaturated acid CH 2 \u003d CHCOOH is obtained synthetically. It is a liquid with a pungent odor, it polymerizes easily. Esters of polyacrylic acid are used in the production of plastics, they are transparent. The best plexiglass is considered to be plexiglass - polymethacrylic acid methyl ester:

Oleic acid C 17 H 33 COOH is a part of almost all natural fats (in olive oil up to 80%). Pure oleic acid is an oily liquid, tasteless and odorless.

Organic acids are aliphatic or aromatic compounds characterized by the presence of one or more carboxyl groups in the molecule.

Aliphatic acids:

volatile (formic, acetic, oil, etc.);

non-volatile (glycolic, apple, lemon, oxalic, milk, pyruvic, malonic, amber, wine, fumaric, isovalerian, etc.)

Aromatic acids: benzoic, salicylic, gallic, cinnamic, coffee, coumaric, chlorogenic, etc.)

organic acid carbon oxidation

Name	Structural formula
Apple acid
Wine acid
Lemon acid
Oxalic acid
Isovaleric acid
Benzoic acid
Salicylic acid
Cinnamic acid
Gallic acid
o - coumaric acid
Caffeic acid

Organic acids are found in plants mainly in the form of salts, esters, dimers, etc., as well as in free form, forming buffer systems in the plant cell sap.

Uronic acidsare formed during the oxidation of the alcohol group at the 6th carbon atom of hexoses; take part in the synthesis of polyuronides - high molecular weight compounds built from the residues of uronic acids (glucuronic, galacturonic, mannuronic, etc.), as well as pectin substances, alginic acid, gums, and some mucus.

The quantitative content of organic acids in plants depends on:

daily and seasonal changes;

species and varietal affiliation;

latitude of the area of \u200b\u200bgrowth;

fertilizers, watering;

temperature;

degree of maturity;

storage conditions, etc.

Organic acids and their salts are readily soluble in water, alcohol or ether. For isolation from plant raw materials, extraction with ether is carried out with acidification with mineral acids, followed by titrimetric determination.

Application of organic acids:

Pharmacologically active substances (citric acid, ascorbic acid, nicotinic acid);

biologically active substances (phytohormones, auxins, heteroauxins, etc.);

food industry (citric acid, malic acid);

in medicine, textile industry.

FructusOxycocci - cranberry fruits

Marsh cranberry is an evergreen shrub.

The fruit is a juicy, dark red berry of various shapes with a bluish bloom, sour taste.

Blossoms in June-July, fruits ripen from late August to mid-October, remaining on plants until spring.

Cranberries grow in the forest and tundra zones of the European part of Russia, Siberia, the Far East, Kamchatka and Sakhalin.

In Russia, the main harvesting of cranberries is carried out in the Leningrad, Pskov, Novgorod, Tver, Vologda, Nizhny Novgorod, Kirov regions and the Republic of Mari El, in Siberia throughout the forest zone, in the Far East - in the Khabarovsk Territory and the Amur Region.

Chemical composition:

Organic acids 2-5% (quinic and citric acids prevail);

Quinic acid

sugar (glucose, fructose, sucrose);

pectin substances up to 15%, essential oils, vitamin C, B vitamins, carotenoids, flavonoids, tannins, free catechins, anthocyanins, etc.

Procurement, primary processing and storage

Harvested by hand from late August until snowfall, as well as in early spring after snow melts.

Unripe fruits are not allowed, which reduce quality and affect shelf life.

Store in baskets made of twigs or shingles at temperatures below 10 ° C in dry, well-ventilated rooms. Autumn berries can be stored throughout the winter.

Standardization: GOST 19215-73

External signs

Berries can be fresh or frozen without stalks, shiny, juicy; may be moist, but not sap; weak smell, sour taste.

Numerical indicators:

Unripe berries

for autumn collection< 5%

for spring collection< 8%

for autumn collection< 5%

for spring collection< 10%

organic impurities (edible fruits of other plants)< 1%

stalks, twigs, moss leaves

for autumn collection< 0,5%

for spring collection< 1%

impurities of green cranberries, inedible and poisonous fruits of other plants, mineral impurities are not allowed.

Using

Cranberries are used fresh as a remedy and in the food industry. Extracts, decoctions, fruit drinks, jelly, syrups are used as vitamin products.

Cranberries enhance the effect of antibiotics and sulfa drugs; exhibit antibacterial and antimicrobial activity.

FructusRubiidaei - raspberry fruits

Common raspberry is a thorny shrub with biennial aerial shoots. Fruits are crimson-red spherical-conical polydrupes, consisting of 30-60 fruitlets.

Blooms in June-July; fruits ripen in July-August.

Raspberry ordinary has a broken range, the main area of \u200b\u200bwhich is located in the forest and forest-steppe zone of the European part of Russia and Western Siberia. Prefers rich, moist soils.

The main harvesting of fruits is carried out in all areas of the forest zone of the European part of Russia, in the Ukraine, in Belarus, in Siberia throughout the plain and forest-steppe zone, in the mountains of southern Siberia.

Along with common raspberries, fruits of similar species and varieties are harvested.

Chemical composition:

Sugar up to 7.5%

organic acids up to 2% (malic, citric, salicylic, tartaric, sorbic acid)

pectin substances 0.45-0.73%

ascorbic acid, vitamins B2, P, E

carotenoids, anthocyanins, flavonoids, catechins, triterpenic acids, benzaldehyde, tannins, etc.

Sorbic acid

Procurement of raw materials, primary processing, drying

Fruits are harvested only in dry weather, quite ripe, without pedicels and receptacles.

The collected fruits are cleaned from leaves and twigs, as well as from unusable fruits.

The raw material is dried after preliminary drying in dryers with a gradual increase in temperature (30 -50-60 ° C), spreading it in a thin layer on a cloth or paper and gently turning it over.

Standardization: GOST 3525-75

Numerical indicators:

Moisture no more than 15%;

total ash no more than 3.5%;

Storage

Store in a dry, ventilated area. Shelf life is 2 years.

Using

They are used in the form of infusions and syrups as a diaphoretic, antipyretic and expectorant.

Organic acids are important parts of biological machines. They act in processes that involve the use of the energy of nutrients; with the participation of acids in the systems of enzymes, the stages of gradual restructuring and oxidation of molecules of carbohydrates, fats and amino acids proceed. Some of the carboxylic acids are obtained and consumed in metabolic processes (metabolism) in very impressive quantities. So, during the day in the human body, 400 racetic acid. This amount would be enough to make 8 lregular vinegar. The rise and fall of anyone on such a large scale, of course, means that this substance is necessary for the performance of some responsible functions. The analysis detects a number of other acids in the cells of organisms, and most of them are compounds with a mixed function, i.e., in addition to the COOH group, these acids contain other groups, for example, CO, OH, etc.

The variety of inorganic acids is not so great: only phosphoric, carbonic and hydrochloric acids (and partly silicic acids) are found in most organisms both in the form of salts and in a free state (for example, gastric juice).

Carboxylic acids are important primarily because, acting in conjunction with special enzymes, they form a closed system of reactions (Krebs cycle), which oxidizes pyruvic acid. Pyruvic acid itself is a product of the rearrangement of the molecules of food substances, such as carbohydrates.

When studying the Krebs cycle, the following acids will be encountered: pyruvic, acetic, citric, cis-aconite, isolimone, oxalic amber, α-ketoglutaric, amber, fumaric, apple, oxaloacetic.

Enzymatic reactions have been observed in the cells of various microorganisms (molds), showing how easily these acids are converted into each other. So, oxaloacetic acid is formed from carbon monoxide (IV) and pyruvic acid:

CH 3 -CO-COOH + CO 2 → HOOC-CH 2 -CO-COOH

From acetic acid by removing hydrogen, succinic and fumaric acids can be obtained.

Acetic acid also produces glycolic acid CH 2 OHCOOH, glyoxylic acid CHO-COOH and oxalic acid COOH-COOH. Fumaric acid can be converted into malic acid, oxaloacetic acid, etc.

Thanks to this chemical flexibility - the ability, under the influence of enzymes, to transform into each other, adding or giving up low molecular weight (СО 2, Н 2 О, Н), organic acids (especially di- and tricarboxylic acids) have become biologically valuable compounds - permanent parts of biological machines.

There is another group of organic acids that cannot be dispensed with in creating biological structures - these are fatty acids. Fatty acid molecules arerelatively long chains, at one end of which there is a polar group - carboxyl COOH. In nature, fatty acids with an unbranched chain and an even number of carbon atoms are most often found; Fatty acids containing cycles have been found in plants (in particular, haulmugric acid has a cyclopentene ring in its molecule).

Saturated fatty acids include: butyric, nylon, caprylic, palmitic, stearic, etc. Unsaturated - crotonic, oleic, linoleic, linolenic.

Unsaturated acids appear to be essential for the normal functioning of the body, although their specific functions are not entirely clear. Typically, fatty acids are present in foods as glycerol esters (fats and oils) called triglycerides. In these esters, three hydroxyls of glycerol form ester bonds with three acid residues R 1, R 2, R3.

Some fats are associated with cell proteins; most of the fat forms deposits, which are the body's fuel supply. Fats (triglycerides) are also found in the blood, where they get from the intestinal mucosa through the lymphatic tract. In the blood, fats with a small admixture of protein and some lipids form small particles (chylomicrons), the size of which is about 50 mk.When fat is oxidized, a lot of heat is released (twice as much as when the same amount of carbohydrates is oxidized), so that fat is an energy substance.

Oxidation of fats occurs mainly in the kidneys, liver and, but can also proceed in the tissues of other organs.

In the process of oxidation, catalyzed by a number of enzymes, “fragments” containing only two carbon atoms are sequentially cleaved from a long fatty acid molecule. In order for this reaction to begin, to repeat the required number of times and to convert the fatty acid into water, carbon monoxide (IV), acetoacetic acid, the participation of a special coenzyme A (CoA) and adenosine triphosphoric acid (ATP) was necessary. In the future, we will return to this issue.

Fats are insoluble in water, but can be obtained in the form of thin emulsions. Fat emulsification is facilitated by bile salts (glycocholic and taurocholic).

Organic acids article