The enhancement of orange oil oxidation by sulphur dioxide

Abstract

Reactions at 35 "C of orange oil in contact with air and water were investigated by gas-liquid chromatography (g.1.c.) and by oxygen absorption measurements. Degradation of the orange oil was reduced in the presence of citric acid, but addition of sulphur dioxide caused a drastic increase, the extent and the rate of which were proportional to the initial concentration of the preservative. Several degradation products were identified.

Stability of sorbic acid in orange squash

“…This is expected because bisulfite is known to form addition products with carbonyl compounds. Prooxidant action of sulfite has been reported by Lizada and Yang (1981) in the autoxidation of linoleic and linolenic acids, Beard et al (1972) in the oxidation of orange oil, and Peiser and Yang (1979) in the autoxidation of /3-carotene. It has been suggested that the catalytic action of sulfite is mediated through the formation of S032-and • 803" radicals.…”

Variations of Acidity in the Peel of Acid Citrus. I. Acid Contents in the Flavedo and Albedo of Acid Citrus

“…It is known that there is a synergistic effect between ( Y -tocopherol and ascorbic acid or citric acid as antioxidants (Sinclair, 1984). In studying the effect of SO, on orange oil oxidation, Beard et al (1972) found that the presence of citric acid reduced the rate of oxygen absorption by orange oil. Therefore, a continuing increase of acidity in the flavedo of Kabosu and Yuzu might be an advantage.…”