Which acids does orange juice contain?

1. Citric Acid: Citric acid is the primary acid found in oranges and is responsible for the tart flavor of orange juice. It is a weak organic acid and helps preserve the juice by inhibiting the growth of bacteria and other microorganisms.

2. Ascorbic Acid (Vitamin C): Ascorbic acid, commonly known as Vitamin C, is present in high amounts in oranges and contributes to the sour taste of orange juice. It acts as an antioxidant and plays a crucial role in various bodily functions, including boosting immunity, promoting collagen synthesis, and protecting against oxidative damage.

3. Malic Acid: Malic acid is another significant acid present in orange juice. It is a naturally occurring organic acid found in many fruits and vegetables. While it contributes to the sourness of orange juice, malic acid also adds depth and complexity to its flavor profile.

4. Oxalic Acid: Oxalic acid is found in trace amounts in orange juice and various other plant-based foods. It can bind with certain minerals, such as calcium, and reduce their absorption. However, the levels of oxalic acid in orange juice are relatively low compared to other sources, so moderate consumption does not pose significant health concerns for most individuals.

It's worth noting that the concentration and relative proportions of these acids can vary depending on the orange variety, growing conditions, and processing methods used for the orange juice.