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THERMAL DESTRUCTION OF FOLACIN: EFFECT OF ASCORBIC ACID, OXYGEN AND TEMPERATURE
Author(s) -
CHEN T.S.,
COOPER R.G.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb08483.x
Subject(s) - chemistry , ascorbic acid , arrhenius equation , activation energy , oxygen , thermal stability , kinetics , nitrogen , aqueous solution , arrhenius plot , inorganic chemistry , nuclear chemistry , organic chemistry , food science , physics , quantum mechanics
The effects of temperature and the presence of oxygen and reducing agent on the thermal stability of two naturally occurring labile folates were investigated Microbiological assay of samples heated from 49–100°C for various lengths of time revealed that the loss of 5‐methyltetrahydrofolic acid in aqueous solution followed first order kinetics with a low Arrhenius activation energy of 9.5 kcal/mole. Tetrahydrofolic acid was extremely labile during heating and the stability of both forms of folate was increased in the presence of ascorbate and nitrogen atmosphere.