Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions

Food Chemistry

Volumn 104, Issue 2, 2007, Pages 721-725

  Serpen, Arda ^a   Gökmen, Vural ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Ascorbic acid; Dehydroascorbic acid; Oxidation; Reduction; Reversible degradation kinetic

Indexed keywords

2,3 DIKETOGLUCONIC ACID; ASCORBIC ACID; CYSTEINE; DEHYDROASCORBIC ACID; FERRIC ION; GLUCONIC ACID; OXIDIZING AGENT; UNCLASSIFIED DRUG;

ARTICLE; CONCENTRATION (PARAMETERS); DEGRADATION KINETICS; HYDROLYSIS; MODEL; OXIDATION; REACTION ANALYSIS; STATISTICAL SIGNIFICANCE;

EID: 34247524517     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.073     Document Type: Article

References (16)

1. Eison-Perchonok M.H., and Downes T.W. Kinetics of ascorbic acid autoxidation as a function of dissolved oxygen concentration and temperature. Journal of Food Science 47 (1982) 765-773
2. Frias J.M., and Oliveira J.C. Kinetic models of ascorbic acid thermal degradation during hot air drying of maltodextrin solutions. Journal of Food Engineering 47 (2001) 255-262
3. Frias J.M., Oliveira J.C., Cunha L.M., and Oliveira F.A. Application of D-optimal design for determination of the influence of water content on the thermal degradation kinetics of ascorbic acid at low water contents. Journal of Food Engineering 38 (1998) 69-85
4. Giannakourou M.C., and Taoukis P.S. Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions. Food Chemistry 83 (2003) 33-41
5. Gökmen V., Kahraman N., Demir N., and Acar J. Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables. Journal of Chromatography A 881 (2000) 309-316
6. Hsieh Y.P., and Harris N.D. Oxidation of ascorbic acid in copper-catalyzed sucrose solutions. Journal of Food Science 52 5 (1987) 1384-1386
7. Hsieh Y.P., and Harris N.D. Effect of sucrose on oxygen uptake of ascorbic acid in a closed aqueous system. Journal of Agriculture Food Chemistry 41 (1993) 259-262
8. Johnson J.R., Braddock R.J., and Chen C.S. Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: experimental rate constants. Journal of Food Science 60 3 (1995) 502-505
9. Jung M.Y., Kim S.K., and Kim S.Y. Ribofavin-sensitized photooxidation of ascorbic acid: kinetics and amino acid effects. Food Chemistry 53 (1995) 397-403
10. Lee S.K., and Kader A.A. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology 20 (2000) 207-220
11. Saguy I., Kopelman I.J., and Mizrah S. Simulation of ascorbic acid stability during heat processing and concentration of grapefruit juice. Journal of Food Process Engineering 2 (1978) 213-225
12. Tannenbaum S. Ascorbic acid. In: Fennema O. (Ed). Principles of food science, Part I, food chemistry. 2nd ed. (1976), Marcel Dekker, New York 477-544
13. Uddin M.S., Hawlader M.N.A., Ding L., and Mujumdar A.S. Degradation of ascorbic acid in dried guava during storage. Journal of Food Engineering 51 (2002) 21-26
14. Vieira M.C., Teixeira A.A., and Silva C.L.M. Mathematical modelling of the thermal degradation kinetics of vitamin C in cupuaça (theobroma grandiflorum) nectar. Journal of Food Engineering 43 (2000) 1-7
15. Vieira M.C., Teixeira A.A., and Silva C.L.M. Kinetic parameters estimation for ascorbic acid degradation in frut nectar using the partial equivalent i{dotless}sothermal exposures (PEIE) method under non-i{dotless}othermal continous heating conditons. Biotechnology Progress 17 (2001) 175-181
16. Wills R.B.H., Wimalasiri P., and Greenfield H. Dehydroascorbic acid levels in fresh fruit and vegetables in relation to total vitamin C activity. Journal of Agricultural and Food Chemistry 32 (1984) 836-838