Stabilization of Ascorbic Acid Aqueous Solution by Protamine

Yamauchi, Shuji; Nimura, Noriyuki; Kinoshita, Toshio

doi:10.1248/yakushi1947.113.5_385

Cited by 5 publications

(3 citation statements)

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“…In addition, ascorbic acid oxidation follows a pH tendency in model solutions with higher stability at lower pH (Rojas & Gerschenson, 1997;Wilson et al, 1995;Yamauchi et al, 1993). The pH dependence of dehydroascorbic acid degradation in phosphate buffer comprising sucrose and EDTA at 23°C follows the same trend.…”

Section: Introductionmentioning

confidence: 77%

“…In spite of numerous studies, its degradation is not completely understood. Impact factors are often only known for model solutions (Aka, Courtois, Louarme, Nicolas, & Billaud, 2013;Kaack & Austed, 1998;Lee & Labuza, 1975;Oey, Verlinde, Hendrickx, & Van Loey, 2006;Rojas & Gerschenson, 1997Wilson, Beezer, & Mitchell, 1995;Yamauchi, Nimura, & Kinoshita, 1993) but their importance, especially in a quantitative way, in real food products is lacking.…”

Section: Introductionmentioning

confidence: 99%

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Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix

Herbig

Renard

2017

Food Chemistry

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The study comprises a systematic and quantitative evaluation of potential intrinsic and extrinsic factors that impact vitamin C degradation in a real food matrix. The supernatant of centrifuged apple purée was fortified in vitamin C, and degradation was followed without stirring. Model discrimination indicated better fit for the zero order model than the first order model which was hence chosen for determination of rate constants. pH influenced strongly vitamin C degradation in citrate-phosphate buffer but not in the apple purée serum. To get an idea of the impact of the food matrix, stability in apple purée serum was compared with that in carrot purée. In the latter, stability was slightly higher. Vitamin C degradation rates were not influenced by its initial concentration. The temperature effect was only marked in the temperature range 40-60°C. In the range 60-80°C, filling height of tubes had the greatest impact.

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Section: Introductionmentioning

confidence: 77%

Section: Introductionmentioning

confidence: 99%

Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix

Herbig

Renard

2017

Food Chemistry

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“…However, little attention has been given to its preservation in foods, especially when it is naturally present. Possible stabilizers for vitamin C include cysteine hydrochloride (Mohamed, Kyi, & Sharif, ), protamine (Yamauchi, Nimura, & Kinoshita, ), and phenolic compounds found in blackcurrant juice (Clegg & Morton, ; Harper, Morton, & Rolfe, ).…”

Section: Introductionmentioning

confidence: 99%

Protective effect of sweet basil extracts against vitamin C degradation in a model solution and in guava juice

Siriwoharn

Surawang

2018

J Food Process Preserv

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Vitamin C is a water‐soluble antioxidant used in the food industry despite its well‐known instability. This study aimed to investigate the effectiveness of sweet basil methanolic and ethanolic extracts in delaying vitamin C degradation in a model solution and in guava juice during storage (25, 35, and 45 °C). Solutions containing methanolic extracts (0.5–2%) had higher vitamin C content than controls at all times and temperatures. The protective effect depended on extract concentration, storage time, and storage temperature (p < .01). Ethanolic extracts were only significantly beneficial at 35 and 45 °C (p < .05). At these temperatures, methanolic extracts were better at preserving vitamin C in the model solution and the guava juice. The vitamin C was 38.6 and 45.3% higher than the control with a 3% methanolic extract in guava juice after 1 week at 35 and 45 °C, respectively. Practical applications Vitamin C has been used extensively in food, supplement, pharmaceutical, and cosmetic industries as a nutrient as well as a potent antioxidant. The major limitation is its instability towards heat, light, and oxidation. This study offered a natural solution to vitamin C preservation in foods. It also provided basis for future development of natural preservative for oxidation sensitive compounds in foods and supplement products.

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Protective effect of seminal plasma proteins on the degradation of ascorbic acid

1995

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The objectives of this study were to determine ascorbic acid stability and its effect on antiproteinase activity of seminal plasma in the presence of an oxidant. Effect of seminal plasma, and additives: glutathione, albumin, hydrogen peroxide and Tris buffer, on ascorbic acid degradation was investigated by UV absorbance. Antiproteinase against trypsin amidase activity was measured spectrophotometrically using N-benzoyl-DL-arginine-p-nitroanilide (BAPNA) as substrate. Ascorbic acid was destroyed much more rapidly with the addition of hydrogen peroxide than in Tris buffer at pH 8.2 alone. Seminal plasma protected ascorbic acid more efficiently than glutathione and albumin alone. The protective effect of seminal plasma on ascorbic acid degradation may closely relate to the function of ascorbic acid in reproductive system of scurvy-prone animals including teleost fish. Within the range of 1-8 mM concentrations, ascorbic acid had a pro-oxidant action on seminal plasma antiproteinase activity in vitro when they were incubated with hydrogen peroxide.

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Stabilization of Ascorbic Acid Aqueous Solution by Protamine

Cited by 5 publications

References 0 publications

Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix

Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix

Protective effect of sweet basil extracts against vitamin C degradation in a model solution and in guava juice

Protective effect of seminal plasma proteins on the degradation of ascorbic acid

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