IAETSD JOURNAL FOR ADVANCED RESEARCH IN APPLIED SCIENCES, VOLUME 4, ISSUE 1, JAN-JUNE /2017

ISSN (ONLINE): 2394-8442

TO STUDY THE PRESENCE OF OXALATE ION CONTENT IN

GUAVA FRUIT AND ITS HARMFUL EFFECTS ON HUMAN BODY
Prof. Mansi Ghamande [1] Kedar Wanikar [2],Faiz Khatib [3],
Pralhad Vaishnav [4], Rhytm Sonavane [5], Piyush Kariappa [6]
[1,2,3,4,5,6]
Department of Engineering Sciences and Humanities
Vishwakarma Institute of Technology (An Autonomous Institute affiliated to Savitribai Phule Pune University)
[1]
manasi.ghamande@vit.edu

ABSTRACT.

Guavas - common tropical fruits cultivated and enjoyed in many tropical and subtropical regions.
Oxalate ion - dianion with the formula C2O42-. In the body, oxalic acid combines with divalent
metallications such as calcium (Ca2+) and iron (II) (Fe2+) to form crystals of the corresponding oxalates which are
then excreted in urine as minute crystals. These oxalates can form larger kidney stones that can obstruct the
kidney tubules. An estimated 80% of kidney stones are formed from calcium oxalate.

Keywords: permanganometric method, hyper-oxaluria, hypercalcicuria, vitamin C

INTRODUCTION

1. GUAVA

Psidium guajava (common guava, lemon guava) is a small tree in the Myrtle family (Myrtaceae), native to Mexico, Central America,
and northern South America. Although related species may also be called guavas, they belong to other species or genera, such as the "pineapple
guava" Acca sellowiana.

Guavas are rich in dietary fiber and vitamin C, with moderate levels of folic acid. Having a generally broad, low-calorie profile
of essential nutrients, a single common guava (P. guajava) fruit contains about four times the amount of vitamin C as an orange.

However, nutrient content varies across guava cultivars. Although the strawberry guava (P. littorale var. cattleianum) has only 25% of
the amount found in more common varieties, its total vitamin C content in one serving (90 mg) still provides 100% of the Dietary Reference
Intake.

Oxalate ion is also present in significant amounts in guava fruit.

2. OXALATE ION
Oxalate (IUPAC: ethanedioate) is the dianion with the formula C2O42-. Either name is 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.
Many metal ions form insoluble precipitates with oxalate, a prominent example being calcium oxalate, the primary constituent of the
most common kind of kidney stones.

THEORY

Oxalate ions are extracted from the fruit by boiling pulp with dil. H2SO4. Then the oxalate ions are estimated volumetrically by titrating the
dilution with standard KMnO4 solution.

To Cite This Article: Prof. Mansi Ghamande, Kedar Wanikar,Faiz Khatib, Pralhad Vaishnav, Rhytm Sonavane and Piyush
Kariappa,. TO STUDY THE PRESENCE OF OXALATE ION CONTENT IN GUAVA FRUIT AND ITS HARMFUL
EFFECTS ON HUMAN BODY. Journal for Advanced Research in Applied Sciences ;Pages: 420-421
421. Prof. Mansi Ghamande, Kedar Wanikar,Faiz Khatib, Pralhad Vaishnav, Rhytm Sonavane and Piyush Kariappa,. TO
STUDY THE PRESENCE OF OXALATE ION CONTENT IN GUAVA FRUIT AND ITS HARMFUL EFFECTS ON
HUMAN BODY. Journal for Advanced Research in Applied Sciences; Pages: 420-421

DIAGRAM

OBSERVATIONS

GUAVA TYPE VOL. OF KMNO4 SOLUTION USED (ml)

RAW 14.1
FRESH 20.4

RIPENED 28.7

3. RESULT
The oxalate ion content in guava increases with ripening.

4. FUTURE SCOPE
The knowledge about presence of oxalate ion content in guava fruit and its kidney related disorders can be spread into the society which will
help to reduce kidney related disorders to a large extent in the future.

The message can be spread effectively into the society with the help of various means such as social media, posters and banners and through
social awareness drives.

PROMOTIONAL APPLICATIONS

Health conscious guava juice made from sweet, fresh and low to medium ripened guavas.
Guava flavored chocolates for people affected with kidney disorders to keep them away from consuming guava directly.
Oxalate ion testing agency to prevent people from consuming fruits rich in oxalate and harmful to our body.

LIMITATIONS

It is difficult to prevent people around us from eating much ripened guava and convince them to eat medium ripened or raw guava as
the sweetest form of guava is the most ripened guava.

Not much of the population of our country is aware about these harmful effects of oxalate ion present in guava fruit. Many people
think that guava has got only beneficial properties in it, but are unaware of these harmful effects of ripened guava. So, it will be difficult to
spread the message and convince people about harmful effects of oxalate ion present in guava fruit.

ACKNOWLEDGMENT
This project was very innovative and motivating for us. The successful completion of this project is credited to a couple of people. First of all,
we are grateful to our Director Dr. Rajesh Jalnekar for his constant encouragement. We acknowledge the obligation of our resp. HOD Prof.
C.M.Mahajan, Subject Co-ordinator Prof. V.K.Nagnath and our Project guide Prof. M.V.Ghamande who approved our project and guided us
throughout. It is due to the stinted support and concern of the above people and the institution that we could complete our MINI PROJECT
satisfactorily.

REFERENCES
1. https://en.wikipedia.org/wiki/Oxalate
2. https://www.ncbi.nlm.nih.gov/pubmed/6547492
3. https://en.wikipedia.org/wiki/Guava
4. https://books.google.co.in/books?isbn=1305580346