1.6.1.

Review of Related Literature

Citric acid is an acid that gives lemons, oranges and other citrus fruits their sour taste. Lemon juice has 6-7% of the

acid. Carl Wilhelm Scheele, a Swedish chemist, first isolated citric acid from lemon juice in 1784. Very soluble in water,

pure citric acid forms colorless, odorless crystals. Having a melting point of 153° C, citric acid can combine with metals to

form salts called citrates. pH is a number used to indicate the concentration of hydrogen ions in a solution. The number

generally ranges from 0 to 14. A pH below 7 indicates that a solution is acidic, and a pH above 7 indicates that a solution is

basic (alkaline), A neutral solution, such as pure water, is neither acidic nor basic and has a pH of 7 at 25° C. pH stands for

potential of hydrogen. pH is measured using an electronic pH meter or with acid-base indicators. The color of an indicator

depends on the concentration of hydrogen ions. pH paper contains several indicators that change color at different pH’s.

When dipped into a solution, the paper’s color indicates the approximate pH of the solution. Citrus fruits have both citric

acid and ascorbic acid. Ascorbic acid is also known as Vitamin C. Acid content is measured by pH. The pH is measured on

a scale from 0 to 14, with "0" being the most acidic, "7" being neutral and "14" being the most alkaline. The most acidic of

the citrus fruits are: Tangerine: pH 3.90; grapefruit, pH 3.38; lime: pH 2.40; and lemon: pH 2.30. The least acidic of the

citrus fruits are mandarin, pH 11.50; orange, pH 4.35; and kumquat: pH 3.95. The acid levels of fruits decrease as the fruit

ages. Alkaline means that a compound or solution contains an alkali. Alkaline substances usually have a pH level that is

greater than 7 on the pH scale. Alkaline substances usually accept hydrogen ions when dissolved in water. The pH levels of

citrus fruits can cause damage to tooth enamel. Typically, the lower the pH, the more damage is done to the teeth. Oranges

have a higher pH level, at 4.35, and are less damaging to teeth than lemons at 2.75, limes at 2.88, and grapefruits at 3.65. A

diet that is high in citrus can gradually erode the enamel on a person's teeth due to the higher pH levels of citrus fruits. ( “ph

Levels in Different Citrus Fruits”, https://science-investigation.weebly.com/the-research.html )

Millions of Filipinos loved to eat Citrus fruits but really not aware of its effect, Saliva plays a very important role

in digestion by the help of its digestion called Salivary Amylase. One of the main duties of saliva is to neutralize acid in the

mouth after eating. This neutral environment is necessary for a healthy mouth and body. There are several things that make

saliva too acidic. Acidic saliva can be produced if too many acidic foods are consumed. Some acidic foods and juices include

citrus like dalandan, calamansi, orange juice, grapefruit, tomatoes and carbonated beverages. Cutting back on acidic foods

can reduce the acidity in saliva. Furthermore, saliva acts as your natural cleanser. It removes bacteria and food particles
stuck between your teeth. Eating apples, carrots and citrus fruits helps increase saliva production, helping to cleanse our

teeth naturally. Citrus fruits which contain citric acid is known to stimulate saliva production.

This study utilized Quasi experimental design. The researchers extracted Dalandan juice extract from Dalandan. Extracted

juice was placed in an empty clean disposable plastic cup. Each cup contains 5ml of extracted dalandan juice. Respondents

were asked to sign the informed consent before any procedure. Respondent will spit saliva on a disposable plastic cup and

the researchers will dip a small GC saliva strip. After 10 seconds, the researchers will get the GC saliva strip on the plastic

cup and determine the saliva pH level by using GC saliva pH indicator. The result will be tally on Microsoft excel 2010 for

statistical purpose. After step 1, the researchers will give 5 ml dalandan juice placed on a disposable plastic cup and instruct

the respondent to swish and swallow the juice for 1 minute. After swallowing, the respondent should spit saliva on a

disposable plastic cup and the researchers will dip a small GC saliva strip. After 10 seconds, the researchers will get the GC

saliva strip on the plastic cup and determine the saliva pH level by using GC saliva pH indicator. (Abasolo, J.C., Chen, J.,

Silva, C.J., Lvina, R.L. (2018). The Effect of Citrus fruit (dalandan) on Saliva pH level.

http://www.herdin.ph/index.php/partners?view=research&cid=54025

1.6.2 Review of Related Studies

According to Pranav D. Pathak, Sachin A. Mandavgane and Bhaskar D. Kulkarni, India is the leading producer of

fruits. Fruits after consumption leave a peel which is a nuisance to the environment as a solid waste. In this article, commonly

available large volume-fruit peels (FP) (viz. banana, orange, citrus, lemon and jackfruit) were investigated for surface,

physical and chemical characteristics with a view to propose their valorization in detail. Each FP was characterized by

proximate and ultimate analysis, porosity, particle density, bulk density, point of zero charge (pHpzc), surface pH, surface

charges, water absorption capacity, BET surface area, scanning electron microscopy, Fourier transform infrared

spectroscopy and TGA/derivative of thermogravimetric. The BET surface area of FP is very less, between 0.60 and 1.2 m

2 /g. The pHpzc and surface pH values of orange peel (OP), citrus peel (CP), lemon peel (LP) and jackfruit peels (JFP) are

in the range of 3–4. The pHpzc value and surface pH of banana peel (BP) is closer to 7. The order of surface acidity is OP

> LP > CP > JFP > BP. From TG curves it is clear that FPs are stable below 150C. The results will be useful for rational

design, when FP is used as a substrate for bioactive compounds, phenolic antioxidants, organic acids, enzymes, biofertilizer,

production of energy and as adsorbents. Orange (Citrus sinesis, family Rutaceae) contains orange peel (OP) which is an
important byproduct. OP comprises cellulose, hemicellulose, lignin, pectin (galacturonic acid), chlorophyll pigments and

other low-molecular weight compounds (e.g. limonene). Traditionally, OP is treated to obtain volatile and nonvolatile

fractions of essential oils and flavoring compounds. In addition, OP has been reported to have germicidal, antioxidant, and

anticarcinogenic properties, and thus may be effective against breast and colon cancers, skin inflammation, muscle pain,

stomach upset and ringworm7–9 . Citrus (Citrus limetta, family Rutaceae) is the world’s largest produced fruit, accounting

for 23% of the world’s total fruit production. Citrus peel (CP) is a potential source of certain essential oils and yields about

0.5–3 kg oil/ton of fruit. The essential oils extracted are used for various purposes, such as pharmaceuticals, confectioneries,

cosmetics, alcoholic beverages, and also for improving the shelf-life and safety of various foodstuff. Besides, CP is also

rich in pectin3,6,10 . Lemon (Citrus limon, family Rutaceae) peel’s outer layer is called flavedo, the color of which differs

from green to yellow. Flavedo is a rich source of essential oils, that has been used since early times in flavoring and fragrance

industries. The major component of lemon peel is albedo, which is a spongy and cellulosic layer under the flavedo and has

high dietary fibre content.