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Ascorbic Acid Stability in Ground Asparagus Samples and in Oxalic Acid Extracts
Author(s) -
ESTEVE MARÍA J.,
FARRÉ ROSAURA,
FRÍGOLA ANA
Publication year - 1995
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.1365-2621.1995.tb04573.x
Subject(s) - ascorbic acid , chemistry , asparagus , oxalic acid , food science , chromatography , biochemistry , botany , biology
To establish the storage conditions for asparagus preparation before ascorbic acid determination, samples were ground, the mass was divided into three aliquots that were, respectively, stored at 4°C, – 18°C, or extracted with 1% oxalic acid. The extract was further split into aliquots and stored at 25°, 4°, –18° and ‐75°C. Ascorbic acid content was measured at different times of storage by a polarographic method. The rate of degradation increased with storage temperature; the degradation rate was higher in ground samples than in extracts; no significant changes in ascorbic acid content were observed in extracts stored for 7 days at ‐18° or for 90 days at ‐75°C.