Chemistry of L-ascorbic acid related to foods

Liao, Ming-Long; Seib, Paul A.

doi:10.1016/0308-8146(88)90115-x

Cited by 124 publications

(95 citation statements)

References 54 publications

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“…This is in an agreement with the report of earlier workers on blanching of fruits and vegetables that ascorbic acid is water soluble that makes it prone for leaching from cells [38]. It is thermally labile, pH-, metal-ion-, and light-sensitive, and can be degraded by ascorbic acid oxidase [38,39] and in accordance with the degradation kinetics of ascorbic acid in model systems as put forth by Liao [30]. Therefore, ascorbic acid is usually selected as the most frequently measured nutrient to evaluate the nutrients loss during blanching process.…”

Section: Resultssupporting

confidence: 91%

“…The preservation of ascorbic acid after blanching is a good indicator for the preservation of other nutrients [40,41].The vitamin C concentration of the salad vegetable samples with respect to time decreased during processing, but in different degrees, depending on nature of salad vegetables. This is in agreement with the report of earlier workers on citrus and strawberry fruit juices [13,25], and in accordance with the degradation kinetics of ascorbic acid in model systems as put forth by Liao and Seib [30]. Besides, in a recent investigation by NEWHEALTHADVISOR, 2017 the ascorbic acid content in a given mass of Cabbage was found to be greater than that in an equal mass of Lettuce [34].…”

Section: Resultssupporting

confidence: 91%

“…Kinetic modeling also enables us understand the basic reaction mechanisms vital for quality modeling and control. The degradation kinetics of ascorbic acid in model systems conforms to first order kinetics, however, in food systems the kinetics is somehow complex [30]. The complexity of the degradation mechanisms hinders the development of mechanistic models, and pseudo-kinetic model such as zero order, first-order or second-order kinetics are often applied in order to obtain a good fit to the experimental data.…”

Section: Introductionmentioning

confidence: 99%

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Kinetic Modeling of Vitamin C (Ascorbic Acid) Degradation in Blanched Commonly Consumed Salad Vegetables Using Computer Simulation Analysis

Awagu¹,

Ekanem²,

Kolo³

et al. 2017

IOSR JAC

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Vitamin C (ascorbic acid) is one of the most important and popular vitamins, and is contained inmost fruits and vegetables; the problem with vitamin C is its easy degradation during processing. In this study, the degradation kinetics of vitamin C was determined in Lettuce and Cabbage, and the processing treatment considered was blanching at 70 0 C of water differently for 5, 10, 15, 20,25,30,35 and 40

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Kinetic Modeling of Vitamin C (Ascorbic Acid) Degradation in Blanched Commonly Consumed Salad Vegetables Using Computer Simulation Analysis

Awagu¹,

Ekanem²,

Kolo³

et al. 2017

IOSR JAC

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“…The mechanism of furan formation from ascorbic acid was validated based on the labelling pattern of furan and the identification of 13 CO 2 and H 13 COOH (Limacher et al 2007). Ascorbic acid can oxidise quickly to dehydroascorbic acid and hydrolyse in food systems into 2, 3-diketogulonic acid (DKG) (Liao 1987). DKG is converted to aldotetrose and later to furan (Figure 3).…”

Section: Proposed Pathway From Ascorbic Acidmentioning

confidence: 99%

Furan in food - a review

Vránová¹,

Ciesarová²

2009

Czech J. Food Sci.

110

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Furan and its derivatives were identified in a small number of heat-treated foods back in the 60's and 70's. In May 2004, US Food and Drug Administration published a report on the occurrence of parent furan in a number of thermally treated foods. Since furan has been classified as "possibly carcinogenic to human" by IARC, a great concern has been addressed to the analysis of this substance naturally-occurring in food. This paper gives a short overview on the mechanistic pathways of the parent furan formation in food by degradation of amino acids and/or reducing sugars, and oxidation of ascorbic acid and poly-unsaturated acids which can be induced by thermal or irradiation treatments; further, it deals with the metabolism and toxicology of furan as well as with the comparison of the methods of furan determination.

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“…The role of vitamin C may be disrupted due to its high reactivity and its poor stability in solutions. Vitamin C may also easily be oxidized by the presence of oxygen, which is catalyzed by transition metal ions such as iron and copper [15]. Beta-carotene is a highly hydrophobic compound with high melting point, low chemical stability, and low bioavailability [16,17].…”

Section: Introductionmentioning

confidence: 99%

Simultant encapsulation of vitamin C and beta-carotene in sesame (Sesamum indicum l.) liposomes

Hudiyanti

Fawrin

Siahaan

2018

IOP Conf. Ser.: Mater. Sci. Eng.

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Abstract. In this study sesame liposomes were used to encapsulate both vitamin C and betacarotene simultaneously. Liposomes were prepared with addition of cholesterol. The encapsulation efficiency (EE) of sesame liposomes for vitamin C in the present of beta-carotene was 77%. The addition of cholesterol increased the encapsulation efficiency. The highest encapsulation efficiency was 89% obtained in liposomes with 10% and 20% cholesterol. Contrary to that, the highest beta-carotene encapsulation efficiency of 78%, was found in the sesame liposomes prepared without the added cholesterol. Results showed that sesame liposomes can be used to encapsulate beta-carotene and vitamin C simultaneously. When beta-carotene and vitamin C were encapsulated concurrently, cholesterol intensified the efficiency of vitamin C encapsulation on the contrary it diminished the efficiency of beta-carotene encapsulation.

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Chemistry of L-ascorbic acid related to foods

Cited by 124 publications

References 54 publications

Kinetic Modeling of Vitamin C (Ascorbic Acid) Degradation in Blanched Commonly Consumed Salad Vegetables Using Computer Simulation Analysis

Kinetic Modeling of Vitamin C (Ascorbic Acid) Degradation in Blanched Commonly Consumed Salad Vegetables Using Computer Simulation Analysis

Furan in food - a review

Simultant encapsulation of vitamin C and beta-carotene in sesame (Sesamum indicum l.) liposomes

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