Dehydroascorbic Acid Reductase

Kohman, E. F.; Sanborn, N. H.

doi:10.1021/ie50326a016

Cited by 6 publications

(2 citation statements)

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“…Mrak (12), however, found no chlorogenic acid but 0.30% caffeic acid in dried prunes. The presence of quinic acid (1%) and traces of benzoic acid have also been reported (9).…”

mentioning

confidence: 88%

Browning in Fruits, Nonvolatile Acids of Prunes

Moura¹,

Dostal²

1965

J. Agric. Food Chem.

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graphic analytical method to make the qualitative statement that all the flavones listed have been found in neutral fractions throughout one entire season.As far as the author knows, this is the first systematic attempt at analysis of such a fraction. It is hoped to devise a more practicable method of analysis and to apply it in further studies. Aside from the general qualitative and quantitative information presented in the present paper, this work led to the isolation of tetra-O-methylscutellarein (5). It is believed that this is the first isolation of this BROWNING IN FRUITS substance from natural sources, although it has long been known as a derivative of similar flavones. Tangeretin had not heretofore been known to occur in oranges. The other flavones mentioned have been found in this fruit and information concerning them has been summarized by Horowitz (2).

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“…Mrak (12), however, found no chlorogenic acid but 0.30% caffeic acid in dried prunes. The presence of quinic acid (1%) and traces of benzoic acid have also been reported (9).…”

mentioning

confidence: 88%

Browning in Fruits, Nonvolatile Acids of Prunes

Moura¹,

Dostal²

1965

J. Agric. Food Chem.

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show abstract

“…All this leads to the question as to why growing vegetables and fruits constantly exposed to the oxygen of the air, and constantly using oxygen in the respiratory process, retain their vitamin C. The assumption seems warranted that every vegetable and fruit must contain some sort of reducing mechanism that serves as a protection against the oxidation of ascorbic acid. In a recent note (12) preliminary evidence to justify such an assumption was given. Pfankuch (17) made claims of an enzyme in potatoes which catalyzed the reduction of dehydroascorbic acid if cysteine is present.…”

Section: Systems Which Reduce Dehydroascorbic Acidmentioning

confidence: 99%