Studies on the Decomposition of L-Ascorbic Acid in the Coexistence of D-Araboascorbic Acid. II. : On the Anaerobic Decomposition of L-Ascorbic Acid in the Coexistence of D-Araboascorbic Acid

Anmo, Toshio; Washitake, Mitsunori; Hayashi, Hidefumi; Takahashi, Mitsuko

doi:10.1248/yakushi1947.91.4_444

Cited by 6 publications

(2 citation statements)

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“…This degradation is often termed "anaerobic degradation" despite still occurring during the oxidative degradation of the antioxidants (38). However, based on the kinetic and activation energy data of Anmo et al (39), the first order nonoxidative decay constants (45 °C) for ascorbic acid and erythorbic acid were calculated to be 2.6 Â 10 -4 h -1 and 9.6 Â 10 -4 h -1 , respectively. This corresponds to negligible antioxidant decay (i.e., 1.3% and 3.8% of the initial concentration, respectively), in the time scale of Figure 4a.…”

Section: Resultsmentioning

confidence: 99%

The Influence of Stereochemistry of Antioxidants and Flavanols on Oxidation Processes in a Model Wine System: Ascorbic Acid, Erythorbic Acid, (+)-Catechin and (−)-Epicatechin

Clark¹,

Vestner²,

Barril³

et al. 2010

J. Agric. Food Chem.

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The stereochemical influence of antioxidant and flavanol compounds on oxidation processes in a model wine system was studied. The diastereoisomers, ascorbic acid and erythorbic acid, were used as antioxidants in a model wine system containing either (+)-catechin or (-)-epicatechin as the oxidizable flavanol compound. Samples were stored at 45 degrees C for a period of 14 days and analyzed by UV/visible spectrometry, CIELab, UPLC-PDA, and LC-MS. The results showed that less brown oxidative coloration occurred for samples with erythorbic acid for a given flavanol compound, while (+)-catechin provided less yellow coloration for a given antioxidant. Although erythorbic acid was degraded faster than ascorbic acid, it was associated with less decay in the accompanying flavanol compound. Xanthylium cation pigments were identified as the major contributor to color development. Furthermore, the production of pigment precursors, previously identified as furanone-substituted flavanols, was confirmed in all cases and their corresponding xanthylium cation pigments were lower in the presence of erythorbic acid than ascorbic acid. The results demonstrate that erythorbic acid is more efficient at minimizing oxidative color development than ascorbic acid in the model wine system.

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Section: Resultsmentioning

confidence: 99%

The Influence of Stereochemistry of Antioxidants and Flavanols on Oxidation Processes in a Model Wine System: Ascorbic Acid, Erythorbic Acid, (+)-Catechin and (−)-Epicatechin

Clark¹,

Vestner²,

Barril³

et al. 2010

J. Agric. Food Chem.

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“…The kinetic parameters were evaluated and applied to a mechanistic discussion of the degradation reaction. The anaerobic degradation of aqueous solutions of ascorbic acid in the presence of D-araboascorbic acid was examined kinetically, and a stabilizing effect of D-araboascorbic acid on the decomposition of ascorbic acid was not observed (195). Accelerated stability studies on seven typical liquid multivitamin formulations indicated that thiamine, riboflavin, pyridoxine, niacinamide, and folic acid were fairly stable over normally expected storage periods, but vitamin A and cyanocobalamin in the formulation were highly unstable (196).…”

Section: General Pharmacymentioning

confidence: 99%