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Oxidation of Ascorbic Acid in Copper‐Catalyzed Sucrose Solutions
Author(s) -
HSIEH Y. P.,
HARRIS N. D.
Publication year - 1987
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.1365-2621.1987.tb14088.x
Subject(s) - sucrose , ascorbic acid , chemistry , catalysis , copper , salt (chemistry) , inorganic chemistry , nuclear chemistry , organic chemistry , food science
The effect of sucrose on the oxidation of ascorbic acid (A) in Cucatalyzed (1, 2.5, and 5 ppm) and noncatalyzed solutions was studied at 30°C in samples shaken at various speeds. In unbuffered solutions, all sucrose levels tested (10–40%) were protective of A without shaking; however, all sucrose levels tested were destructive of A at the highest speed of shaking. This observation was much more pronounced in Cu‐catalyzed reactions. Sucrose enhanced the catalytic action of Cu on the oxidation of A. In 0.1M acetate‐buffered sucrose solutions this destructive effect of sucrose was slightly diminished due to the Cu‐complexing effect of the buffer salt.