The yield of 3-deoxy-4-sulphopentosulose in the sulphite inhibited non-enzymic browning of ascorbic acid

1977 ◽  
Vol 28 (8) ◽  
pp. 669-672 ◽  
Author(s):  
Bronislaw L. Wedzicha ◽  
Alan P. Imeson
Keyword(s):  
Ascorbic Acid ◽  
Enzymic Browning

Degradation of L-Ascorbic Acid and Mechanism of Non-enzymic Browning Reaction

1967 ◽  
Vol 31 (1) ◽  
pp. 101-105
Author(s):  
Tadao Kurata ◽  
Hideo Wakabayashi ◽  
Yosito Sakurai
Keyword(s):  
Ascorbic Acid ◽  
Browning Reaction ◽  
Enzymic Browning

scholarly journals Degradation of L-Ascorbic Acid and Mechanism of Non-enzymic Browning Reaction

1967 ◽  
Vol 31 (1) ◽  
pp. 101-105 ◽  
Author(s):  
Tadao KURATA ◽  
Hideo WAKABAYASHI ◽  
Yosito SAKURAI
Keyword(s):  
Ascorbic Acid ◽  
Browning Reaction ◽  
Enzymic Browning

Chemistry of Non-Enzymic Browning. XI. The Reactions of Bisulphite with Reducing Sugars

1960 ◽  
Vol 13 (3) ◽  
pp. 404 ◽  
Author(s):  
DL Ingles
Keyword(s):  
Ascorbic Acid ◽  
Sulphur Dioxide ◽  
Reducing Sugars ◽  
Complex Mixture ◽  
Dehydroascorbic Acid ◽  
Keto Acids ◽  
Enzymic Browning

The reactions of reducing sugars with bisulphite have been studied at 100 �C and lower temperatures. Reducing sugars promoted the autoxidation of bisulphite to sulphur and sulphate, the ketoses being more effective than the aldoses. During the autoxidation the aldoses were oxidized, in part, to the corresponding aldonic acids. The ketose sugars reacted more rapidly and extensively than the aldoses, only 32 per cent. of unchanged fructose being recovered after 8 hr at 100 �C. Oxidation of the ketoses probably occurred via the osone and gave a complex mixture of keto acids. Ascorbic acid was converted to dehydroascorbic acid and an unidentified acid. The reactions offer possible explanations for the formation of sulphate and the loss of bisulphite observed during storage of foods treated with sulphur dioxide. An oxidative mechanism has been suggested for the inhibition of non-enzymic browning by sulphur dioxide.

scholarly journals Antioxidant complex of bioflavonoids and ascorbic acid in apples (Malus pumila Mill.) – a review

2000 ◽  
Vol 18 (No. 4) ◽  
pp. 153-158
Author(s):  
J. Lachman ◽  
M. Orsák ◽  
V. Pivec
Keyword(s):  
Ascorbic Acid ◽  
Malus Pumila ◽  
Polyphenol Content ◽  
Intrinsic Factors ◽  
Polyphenol Oxidases ◽  
Apparent Decrease ◽  
Deterioration Process ◽  
Malus Pumila Mill ◽  
Enzymic Browning ◽  
Apple Fruits

In this review article it is given an information about the composition of flavonoid complex of apples (Malus pumila Mill.). It is discussed the influence of extrinsic and intrinsic factors on polyphenolic antioxidant content (varietal differences, influence of locality, year, maturity, pre-harvest treatment, storage, technological ways of processing) and the relation between the polyphenol content and the resistance of apple varieties. During storage there is an apparent decrease of both ascorbic acid and polyphenols. Contents of anthocyanins and chalcones are in positive correlation with resistance of apple trees to low and variable temperatures. During maturation of apple fruits synthesis and accumulation of polyphenols, esp. anthocyanins, and ascorbic acid was determined. Meanwhile polyphenols are substrates of polyphenol oxidases in the process of enzymic browning, ascorbic acid is a natural inhibitor of this browning deterioration. Process of enzymic browning of apple fruits and juices could be inhibited with ascorbic and citric acid addition to apple products. Polyphenol content could be influenced by pre-harvest and technological procedures.

Comparative Study of Ascorbic Acid Levels in Gastric Secretion, Blood, Urine and Saliva

1951 ◽  
Vol 18 (2) ◽  
pp. 224-229 ◽  
Author(s):  
Joseph T. Freeman ◽  
Roberta Hafkesbring
Keyword(s):  
Ascorbic Acid ◽  
Gastric Secretion ◽  
Comparative Study

Sorbitol enhances the physicochemical stability of B12 vitamers

2020 ◽  
Vol 90 (5-6) ◽  
pp. 439-447 ◽  
Author(s):  
Andrew Hadinata Lie ◽  
Maria V Chandra-Hioe ◽  
Jayashree Arcot
Keyword(s):  
Ascorbic Acid ◽  
Uv Light ◽  
Heat Exposure ◽  
Water Soluble ◽  
Uv Exposure ◽  
Physicochemical Stability ◽  
Before And After ◽  
The Stability

Abstract. The stability of B12 vitamers is affected by interaction with other water-soluble vitamins, UV light, heat, and pH. This study compared the degradation losses in cyanocobalamin, hydroxocobalamin and methylcobalamin due to the physicochemical exposure before and after the addition of sorbitol. The degradation losses of cyanocobalamin in the presence of increasing concentrations of thiamin and niacin ranged between 6%-13% and added sorbitol significantly prevented the loss of cyanocobalamin (p<0.05). Hydroxocobalamin and methylcobalamin exhibited degradation losses ranging from 24%–26% and 48%–76%, respectively; added sorbitol significantly minimised the loss to 10% and 20%, respectively (p < 0.05). Methylcobalamin was the most susceptible to degradation when co-existing with ascorbic acid, followed by hydroxocobalamin and cyanocobalamin. The presence of ascorbic acid caused the greatest degradation loss in methylcobalamin (70%-76%), which was minimised to 16% with added sorbitol (p < 0.05). Heat exposure (100 °C, 60 minutes) caused a greater loss of cyanocobalamin (38%) than UV exposure (4%). However, degradation losses in hydroxocobalamin and methylcobalamin due to UV and heat exposures were comparable (>30%). At pH 3, methylcobalamin was the most unstable showing 79% degradation loss, which was down to 12% after sorbitol was added (p < 0.05). The losses of cyanocobalamin at pH 3 and pH 9 (~15%) were prevented by adding sorbitol. Addition of sorbitol to hydroxocobalamin at pH 3 and pH 9 reduced the loss by only 6%. The results showed that cyanocobalamin was the most stable, followed by hydroxocobalamin and methylcobalamin. Added sorbitol was sufficient to significantly enhance the stability of cobalamins against degradative agents and conditions.

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