AbstractCitric acid was found to be the polybasic organic acid present in large amounts in guavas. Therefore its determination cannot be used as a test for adulteration of guava jelly. Tartaric acid, as well as levo-malic acid, was also present in small amounts in the three varieties of guavas analyzed. The only polybasic organic acid found in the West Indian cherry was leyo-malic acid. Monobasic acid, ascorbic acid, and dehydroascorbic acid (lactone form) were also present in considerable quantities.
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