Effects of storage temperature and duration on total vitamin C content of canned single-strength grapefruit juice

Smoot, John M.; Nagy, Steven

doi:10.1021/jf60228a050

Cited by 57 publications

(30 citation statements)

References 11 publications

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“…Activation energies were 19-25 kcal/mol, increasing with solids concentration. These values were consistent with those reported for browning in grapefruit juice (Saguy et al, 1978b;Smoot and Nagy, 1980;Cohen et al, 1994).…”

Section: Nonenzymatic Browning Pigment Formationsupporting

confidence: 92%

Kinetics of Ascorbic Acid Loss and Nonenzymatic Browning in Orange Juice Serum: Experimental Rate Constants

Johnson¹,

Braddock

Chen

1995

Journal of Food Science

114

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The kinetics of ascorbic acid loss and nonenzymatic browning in clarified orange juice (serum) were investigated in an anaerobic environment from 70.3 to 97.6"C and from 11.7 to 80.6"Brix. Data were fitted to firstorder kinetic models. Rate constants of ascorbic acid degradation in serum were not different from rate constants in whole juice. Activation energies were -30 kcal/mol and largely independent of solids concentration. Rate constants of browning pigment formation were 30-50% greater in serum. Activation energies were 19-25 kcal/mol and increased slightly with solids concentration.

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Section: Nonenzymatic Browning Pigment Formationsupporting

confidence: 92%

Kinetics of Ascorbic Acid Loss and Nonenzymatic Browning in Orange Juice Serum: Experimental Rate Constants

Johnson¹,

Braddock

Chen

1995

Journal of Food Science

114

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“…L-Ascorbic acid (AsA) is often added to various foods, beverages, and soft drinks as an antioxidant and antibrowning agent (1,2). However, it is also true that AsA accelerates the peroxidation or deterioration of lipids (3)(4)(5).…”

Section: Discussionmentioning

confidence: 99%

Effects of active oxygen scavengers on the peroxidation of linoleic acid catalyzed by dehydro-L-ascorbic acid or its degradation products.

Takagi

Oda

Miyamoto

et al. 1988

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…Comparative studies of the anaerobic degradation of ascorbic acid in canned single-strength orange and grapefruit juices have demonstrated other effects of food composition (Smoot and Nagy 1980;. In each juice product the degradation of ascorbic acid could best be described using a zero-order kinetic model.…”

Section: Ascorbic Acidmentioning

confidence: 99%

Chemical Changes of Vitamins during Food Processing

Gregory¹

1985

Chemical Changes in Food During Processing

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Effects of storage temperature and duration on total vitamin C content of canned single-strength grapefruit juice

Cited by 57 publications

References 11 publications

Kinetics of Ascorbic Acid Loss and Nonenzymatic Browning in Orange Juice Serum: Experimental Rate Constants

Kinetics of Ascorbic Acid Loss and Nonenzymatic Browning in Orange Juice Serum: Experimental Rate Constants

Effects of active oxygen scavengers on the peroxidation of linoleic acid catalyzed by dehydro-L-ascorbic acid or its degradation products.

Chemical Changes of Vitamins during Food Processing

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