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L‐Ascorbic Acid and Its 2‐Phosphorylated Derivatives in Selected Foods: Vitamin C Fortification and Antioxidant Properties
Author(s) -
WANG X.Y.,
SEIB P.A.,
RA K.S.
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.tb04578.x
Subject(s) - ascorbic acid , vitamin c , sodium ascorbate , chemistry , food science , fortification , fortified food , vitamin , antioxidant , micronutrient , sodium , bran , polyphosphate , biochemistry , phosphate , raw material , organic chemistry
Two carbonated beverages fortified with 30 mg L‐ascorbic acid (AsA) equivalents/250 mL in the form of L‐ascorbate 2‐monophosphate (AsMP) and stored at 25–35°C retained more vitamin C than those with added AsA or L‐ascorbate 2‐polyphosphate (AsPP). Breads enriched with ferrous iron and fortified with 560 AsA eq./100g flour in the form of AsPP and AsA retained 40% and 5% vitamin C, respectively, after 6 davs at 25°C. Bran (40%) flakes fortified with 0.19% AsA ea. as AsMP and AsPP gave much improved retention of vitamin C during storage for 7 mo at 25–40°C and 7–11% moisture levels. The sodium salts of AsA, AsMP, and AsPP, when injected into whole eye of round beef at 0.18% AsA eq., inhibited hexanal formation after the meat was roasted and stored for 5 days at 5°C. Those sodium salts did not prevent accumulation of peroxides in peanut paste.