A model study on rate of degradation of L-ascorbic acid during processing using home-produced juice concentrates

Auteur(s) :
Kennedy JF., Rivera ZS., Roig MG.
Date :
Fév, 1995
Source(s) :
International journal of food sciences and nutrition. #46:2 p107-115
Adresse :
Departmento de Química Física, Facultad de Farmacia, Universidad de Salamanca, Spain

Sommaire de l'article

The rate of degradation of L-ascorbic acid in solution has been investigated under varying conditions, such as temperature, level of dissolved oxygen, pH, amino acids, sugars and processing conditions. Changes in pH between pH 1.5 and 7.0 accelerate L-ascorbic acid degradation. The most important factor that determines its stability is storage temperature, on which the rate of degradation of L-ascorbic acid is directly dependent. Similarly, the deleterious effect of variables such as oxygen and pH are influenced by temperature. Therefore, low temperature storage is imperative in order to regard L-ascorbic acid delay. A definite role of amino acids in L-ascorbic acid degradation has not been identified.

Source : Pubmed