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Oxidative and non‐oxidative degradation pathways of L‐ascorbic acid
Author(s) -
Ebrahimi Saeid,
Dabbagh Hossein A.
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14189
Subject(s) - ascorbic acid , chemistry , oxygen , argon , aqueous solution , oxidative phosphorylation , degradation (telecommunications) , photochemistry , biochemistry , organic chemistry , food science , telecommunications , computer science
Summary L‐Ascorbic acid (AA) is an essential component for organisms and is responsible for various functions in the human body. Its structure is in a way that suffering significant structural changes during storage. Herein, the stability of L‐ascorbic acid aqueous solution at various thermal (25 and 90 °C ± 2) and atmospheric oxygen or argon was monitored by optical rotation changes as a function of time intervals. Under oxygen, specific optical rotation [α] of the solution was decreased from + 22.0 to + 2.0 after 32 days and under argon + 11.5 after 9 months at 25 °C. The loss of [α] increased at 90 °C under both oxygen and argon atmospheres. Subsequently, the obtained reaction mixtures were evaporated to dryness and analysed by FT‐IR, 1 H‐NMR and GC‐MS techniques. Results of these analyses indicate that AA was decomposed to a complex mixture of reaction products.