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Production of Ascorbate Free Radicals in Infant Formulas and Other Media
Author(s) -
CHAMPAGNE E.T.,
HINOJOSA O.,
CLEMETSON C.A.B.
Publication year - 1990
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.1365-2621.1990.tb01616.x
Subject(s) - ascorbic acid , chemistry , food science , radical , hydrolysis , infant formula , antioxidant , aqueous solution , chromatography , organic chemistry
The effects of pH on ascorbate free radical production in ascorbic acid‐supplemented cow's milk, soy‐ and milk‐based infant formulas and in aqueous ascorbic acid solutions were examined. Formula and milk components decreased ascorbate free radical concentrations. Ascorbate free radical levels in pepsin‐hydrolyzed soy and milk formulas were no different from those of unhydrolyzed formulas. At the phytate: iron molar ratio in the formulas, phytate decreased ascorbate free radical levels in pH 2.0 and 7.0 ascorbic acid solutions containing iron by about 35% and 50%, respectively. This antioxidant effect of phytate was not observed in soy‐based and phytate‐spiked milk‐based formulas.