Table of Contents
What is the pH of Lemon?
The pH of lemon juice is around 2, making it acidic. It is due to the presence of citric acid in lemon juice. However, the pH can vary slightly depending on factors such as the ripeness of the fruit and the method of extraction.
The pH of different types of Lemon
The pH of different types of lemon can vary slightly depending on factors such as ripeness and growing conditions but typically falls within a range of 2.0 to 2.6. Some examples of the pH of different types of lemon are mentioned below.
|Types of Lemon
|2.2 to 2.4
|2.2 to 2.4
|2.3 to 2.6
|2.2 to 2.4
The pH of different byproducts of Lemon
The pH of different byproducts of lemon can vary depending on the specific byproduct and its preparation method.
|Byproduct of Lemon
|2.0 to 2.6
|6.0 to 7.0
|6.0 to 7.0
|Lemon essential oil
|2.0 to 3.0
What is the effect of pH on the flavour of Lemon?
Lemon’s pH has a significant effect on its flavour. At a lower pH, lemons taste sour and tart. This is because acidity enhances the perception of sourness in our taste buds. In contrast, at higher pH, lemon tastes less sour and can even taste slightly sweet. This is because the sweetness of lemon becomes more pronounced as the pH level increases, and the sourness decreases.
What is the effect of pH on the texture of Lemon?
The texture of lemon can be affected by changes in pH. When the pH of lemon juice changes, it can affect the firmness of the fruit and alter its texture. As the pH of lemon increases, the fruit becomes softer and more tender. On the other hand, if the pH of the lemon juice decreases, the fruit becomes firmer and more textured.
What is the effect of pH on the nutritional value of Lemon?
The pH of lemon can have positive effects on its nutritional value by increasing the bioavailability of vitamin C and aiding the absorption of certain nutrients. However, excessive acidity can lead to the breakdown of other nutrients and cause health issues. Moderation is key for reaping the benefits of lemon in a balanced diet.
Why is the pH of a cooked Lemon lower than a fresh Lemon?
The pH of cooked lemon is lower than fresh lemon due to a chemical reaction that breaks down citric acid molecules and forms new, less acidic compounds. This reaction occurs during heating, causing the sour taste of lemon to decrease.
Factors affecting the pH of Lemon
The pH of lemon is influenced by several factors, including its inherent composition, processing, and storage conditions.
- Inherent composition: Lemon contains many organic acids, like citric acid, ascorbic acid, and malic acid. Citric acid is the primary acid in lemon, and it contributes to its tart taste. These acids give the lemon a low pH, which is typically around 2.0 to 2.6.
- Processing: The pH of lemon can be affected by various processing methods, such as juicing and freezing. Juicing lemon can cause a slight increase in pH due to the removal of pulp and other solids that have a lower pH. Freezing lemon can cause a decrease in pH due to the formation of ice crystals, which can concentrate the acids in the remaining liquid.
- Storage conditions: Lemon’s pH changes during storage due to microbial activity. As lemons age, they may become contaminated with bacteria, which can produce organic acids and lower the pH. Additionally, exposure to air and light can oxidise the ascorbic acid, which can lower the pH.
How can we Decrease the pH level of Lemon?
We can decrease the pH level of lemon by adding an alkaline substance like baking soda to it.