Abstract
A naturally occurring acid found in many fruit juices, citric acid was quantified using
external standards and high-performance liquid chromatography (HPLC). Eight orange
juice samples were analyzed ranging in concentrations from 36.0 to 427 mg/oz of citric
acid. The California navel orange had the highest citric acid concentration, followed by the
100% orange juices, the orange flavored juices, and with the lowest concentration, Nestle’s
Juicy Juice, the 100% mixed fruit juice.