Changes ofl-ascorbic andl-dehydroascorbic acids during cooking and frying of potatoes

Domah, Aabmud A. M. B.; Davı́dek, J.; Velı́šek, J.

doi:10.1007/bf01083421

Cited by 9 publications

(1 citation statement)

References 5 publications

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“…The simultaneous oxidation of ascorbic acid to dehydroascorbic acid necessitates a reassessment of this presumption. Nutritionally, the production of dehydroascorbic acid does not mean the full destruction of vitamin C activity, but many studies in food systems show rapid degradation of nutritionally active dehydroascorbic acid once it is produced (Davidek et al, 1974; Domah et al, 1974;Marchesini et al, 1975; Smoot and Nagy, 1980). This study has clearly shown ascorbic acid to be one component of food responsible for iron "leaching" from pots, pans, and processing equipment.…”

Section: Discussionmentioning

confidence: 64%

Corrosion of iron by ascorbic acid and catalysis of ascorbate oxidation by products of the iron corrosion

Rosanoff¹,

Briggs²,

Lumen³

1985

J. Agric. Food Chem.

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Electrolytic iron (99.8% Fe) prepared as small plates was exposed to oxygenated solutions of ascorbic acid. Gravimetric corrosion rates and ascorbate oxidation rates were measured simultaneously in a new apparatus designed for that purpose. The mean corrosion rate was high for iron in 1 mM ascorbic acid at 365 mdd (mg dm-2 day-1) (6-h tests, n = 12) and was highly dependent upon ascorbate concentration, increasing to 3200 mdd in 11 mM ascorbic acid. Corrosion of iron in oxygenated, deionized water was zero for these tests. Ascorbic acid oxidation under these oxygenated conditions agreed well with the first-order rate model. Ascorbate oxidation proceeded slowly in the absence of iron. Mean kx (first-order rate constant) was increased 4-5 times by the presence of an elemental iron plate in the solution and 10 times by the addition of fine electrolytic iron powder (99.9% Fe). In these nonbuffered solutions, the ascorbate oxidation rate was unchanged when iron corrosion from plates was doubled or tripled in the solutions. High concentrations of iron powder in the solutions did not cause higher rates of ascorbate oxidation than small amounts of iron. Nutritional and food processing implications of these results are discussed.

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Section: Discussionmentioning

confidence: 64%

Corrosion of iron by ascorbic acid and catalysis of ascorbate oxidation by products of the iron corrosion

Rosanoff¹,

Briggs²,

Lumen³

1985

J. Agric. Food Chem.

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A

Considine

1982

Foods and Food Production Encyclopedia

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Ascorbic acid and dehydroascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres

Petersen¹,

Berends²

1993

Z Lebensm Unters Forch

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Sweet green pepper (Capsicum annuum L.) cut into pieces was analysed for ascorbic acid (AA) and dehydroascorbic acid (DHAA) content before and after blanching, after 1, 4 and 7 days of chilled storage in modified atmosphere, and after reheating. No difference in retention of AA was noted between storage in 2 and 4% O2 atmospheres, whereas retention during storage in air was significantly lower. Production of DHAA during storage increased with increased O2 content in the atmosphere. After 7 days of storage, DHAA contributed 10-35% of the total AA, and DHAA contributed 12-25% after reheating, depending on the O2 content in the atmosphere. Since the vitamin activity of DHAA is considered to be the same as that of AA, it is concluded that the content of DHAA in processed green pepper is of importance and should be measured together with AA.

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Changes ofl-ascorbic andl-dehydroascorbic acids during cooking and frying of potatoes

Cited by 9 publications

References 5 publications

Corrosion of iron by ascorbic acid and catalysis of ascorbate oxidation by products of the iron corrosion

Corrosion of iron by ascorbic acid and catalysis of ascorbate oxidation by products of the iron corrosion

A

Ascorbic acid and dehydroascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres

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