Organic acids are carbon-based compounds characterised by the presence of a carboxylic acid group (-COOH). They are typically weak acids, meaning they do not completely dissociate in water. Found in a variety of natural sources such as fruits, vegetables, and fermented foods, organic acids play essential roles in biological processes, particularly in the metabolism of carbohydrates and fats.
Examples of organic acids include:
- Citric acid (found in citrus fruits)
- Lactic acid (produced in muscle metabolism and fermentation)
- Acetic acid (the main component of vinegar)
- Malic acid (found in apples and other fruits)