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Inhibition of oxidation of ascorbic acid by EDTA
Author(s) -
Rao M. V. L.,
Sastry L. V. L.,
Srinivasan M.,
Subrahmanyan V.
Publication year - 1959
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740100807
Subject(s) - ascorbic acid , chemistry , vitamin c , vitamin , copper , evaporation , inorganic chemistry , biochemistry , nuclear chemistry , food science , organic chemistry , physics , thermodynamics
Addition of small amounts of EDTA to acidified solutions of ascorbic acid, completely protects the vitamin against copper‐catalysed aerobic oxidation for over 6 days at room temperature. In the absence of acid, excess EDTA acts as a pro‐oxidant for the vitamin. Under optimal conditions solutions of ascorbic acid containing EDTA could be heated on the water‐bath to complete evaporation without any loss of the vitamin.