Tomato

A project on Oxalate ion Content in Tomato(Red & Green) and Brinjal
ABSTRACT
This paper describes method for estimation of oxalate ion content in tomato and brinjal. Crushed pulp of a fruit or a vegetable is its most
useful source to estimate any content in it. The oxalate ion content in a fruit or a vegetable can also be determined by performing a specific
procedure on this pulp .The strength of oxalate ion content is determined through the experiment and it is the clear indictor of the amount of
oxalate ion content present in that fruit or vegetable. Oxalic acid has various harmful as well as useful effects on our body .The estimation
of oxalate ion content hence can be further used forestudying direct effects of that specABSTRACT
This paper describes method for estimation of oxalate ion content in tomato and brinjal.
Crushed pulp of a fruit or a vegetable is its most useful source to estimate any content in it. The
oxalate ion content ina fruit or a vegetable can also be determined by performing a specific
procedure on this pulp .The strength of oxalate ion content is determined through the experiment
and it is the clear indictor of the amount of oxalate ion content present in that fruit or vegetable.
Oxalic acid has various harmful as well as useful effects on our body .The estimation of oxalate
ion content hence can be further used forestudying direct effects of that specific fruit or vegetable
on our human body.
AIM OF THE PROJECT
TO STUDY THE PRESENCE OF

OXALATEION CONTENT
INTOMATO (RED & GREEN)
AND BRINJAL
INTRODUCTION
The tomato is the edible, often red, fruit of the plant Solanum
lycopersicum, commonly known as a tomato plant. The plant
belongs to the nightshade family, which is called
Solanaceae.The in Central and SouthAmerica. The Nahuatl
(Aztec language) word tomatl gave rise to“tomate", from which
the English word tomato originates.
BRINJAL
Eggplant (Solanum melongena), or auberge, is a species of nightshade, grown for its
edible fruit.Eggplant is the common name in North America, Australia and New
Zealand, but British Englishuses the French word auberge. It is known in South Asia
and South Africa as brinjal.
Oxalate (IUPAC: atheneite) is the dianion with the formula C2O42-.

Either nameis often used for derivatives, such as salts of oxalic acid, for example sodium
oxalate Na2C2O4, or dimethyl oxalate ((CH3)2C2O4). Oxalate also forms coordination
compounds where it is sometimes abbreviated as ox. The oxalate ion content in tomato
(ripened and fresh) and brinjal will be calculated, determined and compared in the
experiment performed by us.
WHAT IS OXALATE?
 It is a carboxylic acid, primarily found in
plants and animals. It is not an essential
molecule and is excreted formour body,
unchanged. Our body either produces oxalate
on its own or converts other molecules like
vitamin C to oxalate.
 External sources like food also contribute to the accumulation of
oxalate in our body. The oxalate present in the body is excreted in the
 Too much of oxalate in our urine results in a medical condition called
form of urine as waste.
hyperoxaluria, commonly referred to as kidney stones. Diet
is looked upon as a preventive measure in addition to
medication to treat kidneystones.
THEORY
 Oxalate ions are extracted from the fruit by boiling pulp with dilute H2SO4.
Theoxalate ions are estimated volumetrically, by titrating the solution with
KMnO4 solution.
 A reagent, called the titrant, of a known concentration (a standard solution and volume
is used to react with a solution of the analyte or titrant, whose concentration is not
known.
Using a calibrated burette or chemistry pipettingsyringe to add the titrant, it is
possible to determine the exact amount that has been consumed when the
endpointsreached.
 The endpoint is the point at which the titration is complete, as
determined by anindicator. This is ideally the same volume as the
equivalence point.
PROCEDURE
 Weigh 50 g of fresh (green) tomato pulp and

crush it to a finepulp using pestle and mortar.
 Transfer the crushed pulp to a beaker and add about 50 ml
dil. H2SO4 to it. Boil the content for 2 minutes.
 Cool and filter the contents in a 100 ml measuring flask.
 Make the volume up to 100 ml by adding distilled water

 Take 20 ml of solution from the measuring flask into a titration flask add 20 ml
of dil. H2SO4 to it.
 Heat the mixture to about 60o C and titrate it against N/10 KMnO4 solution
taken in a burette. The end point is appearance of permanent light pink colour.
 Repeat the above procedure for ripened (red) tomato as well as brinjal.
.
OBSERVATIONS
Weight of fruit or vegetable taken each time = 50g
Vol. of pulp extract taken in each
titration = 20 mlNormality of KMnO4
solution = 1/10 N
Table given below shows the volume of KMnO4 solution used for brinjal and the
two types of tomatoes.
S.NO VEGETABLE TYPE BURETTE BURETTE VOL OF KMNO4

READING READING USED
INITIAL FINAL
1 TAMATO(GREEN& FRESH)
0 36.5 36.5
2 TAMATO(RED & RIPENED)
0 40 40
3 BRINJAL 0 11 11
CALCULATIONS
Normality of the KMNO4
solution = N1Normality of
the GREEN Tomato = N2
Volume of the KMNO4
solution = V1 Volume of
the GREEN Tomato = V2
FOR GREEN TOMATO

N1 = 1/10 N N2 = ? V1 = 36.5 V2 = 20 ml
N1 V1 = N2 V2
So, N2 =
N1
V1/V2N
2=
36.5/200
N2 =
0.1825N
Strength of the Green Tomato = Equivalent weight X

Normality
=44 X 0.1825N
= 8.03 grams/liter
CALCULATIONS
Normality of the KMNO4 solution = N1
Normality of the RED Tomato = N2
Volume of the KMNO4
solution = V1Volume of
the RED Tomato = V2
FOR RED TOMATO

N1 = 1/10 N N2 = ? V1 = 40 V2 = 20 ml
N1 V1
= N2
V2 So,
N2 =
N1
V1/V2
N2=40/200=0.2 NN2 = 0.2N
Strength of the Red Tomato = Equivalent weight

X
Normality
= 44X 0.2 N
= 8.8 grams/liter
CALCULATIONS
Normality of the KMNO4

solution =N1Normality of
the BRINJAL= N2 Volume
of the KMNO4 solution =
V1 Volume of the
BRINJAL = V2
FOR BRINJAL
N1 = 1/10 N N2 = ? V1 = 11 V2 = 20 ml
N1 V1 = N2 V2
So, N2 = N1 V1/V2 N2 =
11/200=0.055N2 = 0.055N
Strength of the Brinjal = Equivalent weight X
Normality
= 44X 0.055 N
= 2.42 grams/liter
RESULT
Strength of oxalate in fresh (green tomato) =
8.03 g/liter Strength of oxalate in ripened (red
tomato) = 8.8 g/liter Strength of oxalate in
brinjal = 2.42 g/liter
CONCLUSION
From our observations, we can conclude that the
oxalate ion content is
much more in tomato (ripened or fresh)

than in brinjal. We also saw that oxalate
ion content in ripened (red) tomato is
more than in fresh (green) tomato.
Hence we can also conclude that oxalate
ion content
in tomato increas es
THE STRENGTH OF OXALA TE ION OF
with rip ening.
TAM ATO& BRINJAL
GREEN TAMATO< RED RIPENED TAMOTO >BRINJAL
Advantage
This technique of estimation of oxalate ion content can be utilized to determine the
oxalate ioncontent in any desired fruit or vegetable as per an individual’s need.
.
REFERENCES
https://en.wikipedia.org/wiki/Oxalate
https://www.ncbi.nlm.nih.gov
/pubmed/6547492
https://en.wikipedia.org/wiki/Guava
https://books.google.co.in/books?
isbn=1305580346

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A project on Oxalate ion Content in Tomato(Red & Green) and Brinjal

TO STUDY THE PRESENCE OF

Oxalate (IUPAC: atheneite) is the dianion with the formula C2O42-.

determined by anindicator. This is ideally the same volume as the

 Weigh 50 g of fresh (green) tomato pulp and

 Cool and filter the contents in a 100 ml measuring flask.

 Make the volume up to 100 ml by adding distilled water

Weight of fruit or vegetable taken each time = 50g

Vol. of pulp extract taken in each

titration = 20 mlNormality of KMnO4

S.NO VEGETABLE TYPE BURETTE BURETTE VOL OF KMNO4

the GREEN Tomato = N2

Volume of the KMNO4

the GREEN Tomato = V2

FOR GREEN TOMATO

Strength of the Green Tomato = Equivalent weight X

Normality of the RED Tomato = N2

Volume of the KMNO4

the RED Tomato = V2

FOR RED TOMATO

N2=40/200=0.2 NN2 = 0.2N

Strength of the Red Tomato = Equivalent weight

Normality of the KMNO4

much more in tomato (ripened or fresh)

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