Ascorbic Acid Oxidation, Hydrogen Peroxide-Induced Oxidation of Ascorbic Acid in Passion Fruit Juice

1958 ◽  
Vol 6 (8) ◽  
pp. 610-615 ◽  
Author(s):  
Edward Ross ◽  
A. T. Chang
Keyword(s):  
Hydrogen Peroxide ◽  
Ascorbic Acid ◽  
Fruit Juice ◽  
Passion Fruit ◽  
Acid Oxidation

scholarly journals Effect of ultrasonication on microbial quality, colour, and ascorbic acid content of passion-fruit juice during storage

2017 ◽  
Vol 46 (4) ◽  
pp. 470-480 ◽  
Author(s):  
V.M. Gómez-López ◽  
M.E. Buitrago ◽  
M.S. Tapia ◽  
A. Martínez-Yépez
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Microbial Quality

scholarly journals ESTUDO DA VIDA-DE-PRATELEIRA DE BEBIDA ELABORADA PELA MISTURA DE GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E SUCO NATURAL DE MARACUJÁ

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
ROBERTO HERMÍNIO MORETTI ◽  
HELENA MARIA ANDRÉ BOLINI CARDELLO ◽  
ANA LOURDES NEVES GÂNDARA
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Sugar Cane ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Pet Bottles ◽  
Cane Juice ◽  
Sugar Cane Juice

O objetivo desta pesquisa foi estudar a vida-de-prateleira de produto elaborado com garapa, parcialmente clarificadaestabilizada, e suco de maracujá (5%). A mistura foi adicionada de antioxidante, conservante e espessante em concentrações pré-estabelecidas. Após pasteurização, o produto foi resfriado, embalado em garrafas de polietileno tereftalato (PET) e armazenado sob refrigeração pelo período de um mês. Foram realizadas determinações microbiológicas (Contagem Padrão, Contagem de Bolores e Leveduras, Coliformes Totais e Fecais), físico-químicas (pH, ºBrix, acidez, relação Brix/Acidez, teor de ácido ascórbico, turbidez), e sensoriais. Os resultados da análise sensorial, considerados os mais relevantes para a pesquisa, indicaram que o produto (mistura de garapa parcialmente clarificadaestabilizada com suco de maracujá) pode ser elaborado e comercializado por até quinze dias sob refrigeração, pois as condições do processo permitiram a manutenção da qualidade microbiológica e sensorial. O teor de ácido ascórbico manteve-se em bom nível até o final da estocagem, com perda de apenas 20% em relação ao teor adicionado. SHELF-LIFE STUDY OF A BEVERAGE ELABORATE BY BLEND OF PARTIALLY CLARIFIED-STABILIZED SUGAR-CANE JUICE AND NATURAL PASSION FRUIT JUICE Abstract The objective of this research was to study the shelf-life of a product elaborated with sugar cane juice, partially clarified-stabilized, and passion-fruit juice (5%). The blend was added of antioxidant, preservative and thickener in pre-established concentration. After pasteurization the product was refrigerated in polyethylene teraftalate (PET) bottles and stored for 1 month period under refrigeration. Microbiological determinations (Standard Count, Mould and Yeasts Count, Total and Faecal Coliforms), physico-chemical (ºBrix, pH, acidity, relation Brix/acidity, ascorbic acid content, turbidity) and sensorial were accomplished. The results of sensorial analysis, considered the more relevant for the research, indicated that the product (blend of sugar-cane juice partially clarified/stabilized with passion fruit juice) may be elaborated and commercialized until 15 days under refrigeration, because the conditions of the process allowed the maintenance of microbiological and sensorial quality. Ascorbic acid content maintained a good level until the end of storage, with lost of only 20% in relation to the concentration added.

scholarly journals THE EFFECT OF ASCORBIC ACID OXIDATION ON THE INCORPORATION OF SULFATE BY SLICES OF CALF COSTAL CARTILAGE

1958 ◽  
Vol 42 (2) ◽  
pp. 303-318 ◽  
Author(s):  
S. J. Klebanoff ◽  
D. D. Dziewiatkowski ◽  
G. J. Okinaka
Keyword(s):  
Hydrogen Peroxide ◽  
Ascorbic Acid ◽  
Sodium Azide ◽  
Costal Cartilage ◽  
Dehydroascorbic Acid ◽  
Inhibitory Effect ◽  
Considerable Extent ◽  
Acid Oxidation ◽  
Marked Inhibition ◽  
Production Of Hydrogen

A marked inhibition of the incorporation of S35-sulfate by normal calf costal cartilage was produced by potassium ascorbate in the presence of catalytic amounts of cupric ions. The effect of the various components of the ascorbic acid oxidizing system (potassium ascorbate, cupric ions, cuprous ions, hydrogen peroxide, dehydroascorbic acid) was investigated. The results of experiments in which hydrogen peroxide, catalase, or sodium azide were used singly or in combination suggest that the inhibition produced by the ascorbic acid oxidizing system is due, to a considerable extent, to the production of hydrogen peroxide. Dehydroascorbic acid was also found to inhibit the incorporation of S35-sulfate by cartilage slices. However, the gradual fall in pH which resulted from the addition of dehydroascorbic acid could account to a large extent for the inhibitory effect observed because the incorporation of S35-sulfate by cartilage slices decreases sharply as the pH is lowered. The incorporation of S35-sulfate by cartilage slices is inhibited also by increasing the concentration of phosphate.

scholarly journals 367 Scavenging Capacity of Active Oxygen Species in Blackberry

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 455E-455
Author(s):  
Shiow Y. Wang ◽  
Hongjun Jiao
Keyword(s):  
Hydrogen Peroxide ◽  
Ascorbic Acid ◽  
Singlet Oxygen ◽  
Hydroxyl Radicals ◽  
Fruit Juice ◽  
Active Oxygen Species ◽  
Active Oxygen ◽  
Oxygen Species ◽  
Scavenging Capacity ◽  
Β Carotene

The effect of blackberries (Rubus sp.) genotypes on antioxidant activities against superoxide radicals (O2–), hydrogen peroxide (H2O2), hydroxyl radicals (OH), and singlet oxygen (O,), was evaluated. The results were expressed as percent inhibition of active oxygen species production in the presence of fruit juice. The active oxygen radical absorbance capacity (ORAC) value referred to the net protection in the presence of fruit juice, and was expressed as micromoles of α-tocopherol, ascorbate, α-tocopherol, and β-carotene equivalents per 10 g of fresh weight for O2–, H2O2, OH, and O2, respectively. Among the different cultivars, juice of Hull' blackberry had the highest oxygen species, superoxide radicals (O2–), hydrogen peroxide (H2O2), hydroxyl radicals (OH), and singlet oxygen (O2,) scavenging capacity. Different antioxidants have their functional scavenging capacity against active oxygen species. There were interesting and marked differences among the different antioxidants in their abilities to inhibit the different active oxygen species. β-carotene had by far the highest scavenging activity against O2– but had absolutely no effect on H2O2. Ascorbic acid was the best at inhibiting H2O2 free radical activity. For OH, there was a wide range of scavenging capacities with α-tocopherol the highest and ascorbic acid the lowest. Glutathione had higher O2– scavenging capacity compared to the other antioxidants.

scholarly journals Oxidation of L-Ascorbic Acid in the Presence of the Copper-Binding Compound from Methanotrophic Bacteria Methylococcus capsulatus (M)

Biomimetics ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 48
Author(s):  
Lidia V. Avdeeva ◽  
Rudolf I. Gvozdev
Keyword(s):  
Hydrogen Peroxide ◽  
Ascorbic Acid ◽  
Rate Constant ◽  
Copper Complex ◽  
Ascorbate Oxidase ◽  
Acid Oxidation ◽  
Copper Binding ◽  
Methylococcus Capsulatus ◽  
Oxidation Stress ◽  
Noncatalytic Reaction

The oxidation of ascorbic acid by air oxygen and hydrogen peroxide in the presence of the copper-binding compound (cbc) from bacteria Methylococcus capsulatus (M) was studied. The rate constant of ascorbic acid oxidation by air oxygen in the presence of the copper complex with cbc from M. capsulatus (M) was shown to be 1.5 times higher than that of the noncatalytic reaction. The rate constant of ascorbic acid oxidation by hydrogen peroxide in the presence of the copper complex with cbc from M. capsulatus (M) decreased by almost one-third compared to the reaction in the absence of the copper complex with cbc. It was assumed that cbc can be involved in a multilevel system of antioxidant protection and can protect a bacterial cell from oxidation stress. Thus, the cbc is mimetic ascorbate oxidase in the oxidation of ascorbic acid by molecular oxygen.

scholarly journals Physicochemical stability of natural or pre-sweetened frozen passion fruit juice

1999 ◽  
Vol 42 (4) ◽  
Author(s):  
Andrea Mara Righetto ◽  
Adelaide Beleia ◽  
Sandra Helena P. Ferreira
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Storage Time ◽  
Reducing Sugars ◽  
Fruit Juice ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Carotene Content ◽  
Physicochemical Stability ◽  
Β Carotene

Passion fruit juice, pure and sucrose sweetened (1:1, w:v), was frozen and stored for 8 months in freezers. The effect of storage time and sucrose addition on physicochemical properties of the juices was evaluated, in the fresh juice, and then every two months in the stored samples. Concentration of soluble solids, organic acids, total and reducing sugars and ascorbic acid, as well as pH were not affected by storage time. Initially sucrose addition modified the juice color, but not during storage time, while the natural juice became more yellow during storage. β -carotene content decreased as a function of storage time, 51.3 % in the pure juice and 29.7 % in the sweetened juice.

Variation in ascorbic acid oxidation routes in hydrogen peroxide and cupric ion solution as determined by GC/MS

1994 ◽  
Vol 66 (3) ◽  
pp. 345-350 ◽  
Author(s):  
John C. Deutsch ◽  
C. R. Santhosh-Kumar ◽  
Kathryn L. Hassell ◽  
J. Fred. Kolhouse
Keyword(s):  
Hydrogen Peroxide ◽  
Ascorbic Acid ◽  
Acid Oxidation ◽  
Cupric Ion
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