Ascorbic acid destruction in aqueous mode systems: An additional discussion
The influence of different non-electrolytes (fructose, xylitol, glucose/mannitol mixture) and electrolytes (NACl, KCl) on anaerobic L-ascorbic acid (AA) degradation in an aqueous model system (pH 3.5, aw 0.94) was studied to assess the effect on that reaction of substances commonly used to diminish...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
2001
|
| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 11210caa a22009377a 4500 | ||
|---|---|---|---|
| 001 | PAPER-20523 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205155.0 | ||
| 008 | 190411s2001 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0035658882 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JSFAA | ||
| 100 | 1 | |a Rojas, A.M. | |
| 245 | 1 | 0 | |a Ascorbic acid destruction in aqueous mode systems: An additional discussion |
| 260 | |c 2001 | ||
| 270 | 1 | 0 | |m Gerschenson, L.N.; Departamento de Industrias, Fac. de Ciencias Exact. y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina; email: lia@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Villota, R., Karel, M., Prediction of ascorbic acid retention during drying, I, Moisture and temperature distribution in a model system (1980) J Food Process Preserv, 4, pp. 111-134 | ||
| 504 | |a Levine, M., Morita, K., Ascorbic acid in endocrine systems (1985) Vitamins and Hormones, 42, p. 3. , Academic Press, New York | ||
| 504 | |a Sapper, H., Pleyer-Weber, A., Lohmaun, W., 1H-NMR and ESR investigations on the structures of dehydroascorbic acid and the semidehydroascorbate radical (1982) Z Naturforsch C: Biosci, 37, pp. 129-131 | ||
| 504 | |a Iyanagi, T., Yamazaki, J., Anon, K.F., One-electron oxidation-reduction properties of ascorbic acid (1985) Biochim Biophys Acta, 806, pp. 255-261 | ||
| 504 | |a Bielsky, B.H.J., Allen, A.O., Schwarz, H.A., Mechanism of disproportionation of ascorbate radicals (1981) J Am Chem Soc, 103, pp. 3516-3518 | ||
| 504 | |a Sawyer, D.T., Chiericato G., Jr., Tsuchiya, T., Oxidation of ascorbic acid and dehydroascorbic acid by superoxide ion in aprotic media (1982) J Am Chem Soc, 104, pp. 6273-6278 | ||
| 504 | |a Jacques, P.F., Chylack L.T., Jr., Epidemiological evidence of a role for the antioxidants, vitamins and carotenoids in cataract prevention (1991) Am J Clin Nutr, 53, pp. 352s-355s | ||
| 504 | |a Block, G., Patterson, B., Subar, A., Fruit, vegetables and cancer prevention: A review of the epidemiological evidence (1992) Nutr Cancer, 18, pp. 3-4 | ||
| 504 | |a Rouseff, R.L., Nagy, S., Health and nutritional benefits of citrus fruit components (1994) Food Technol, 48 (11), pp. 125-132 | ||
| 504 | |a Halliwell, B., Gutteridge, J.M.C., (1989) Free Radicals in Biology and Medicine, 2nd edn., , Clarendon, Oxford | ||
| 504 | |a Mirvish, S.S., Wallcave, L., Eagen, M., Shubik, P., Ascorbate-nitrite reaction: Possible means of blocking the formation of carcinogenic N-nitroso compounds (1972) Science, 177, pp. 65-68 | ||
| 504 | |a Kyrtopoulos, S.A., Ascorbic acid and the formation of N-nitroso compounds: Possible role of ascorbic acid in cancer prevention (1987) Am J Clin Nutr, 45, pp. 1344-1350 | ||
| 504 | |a Liao, M.L., Seib, P.A., Chemistry of L-ascorbic acid related to foods (1988) Food Chem, 30, pp. 289-312 | ||
| 504 | |a Decker, E.A., Xu, Z., Minimizing rancidity in muscle foods (1998) Food Technol, 52 (10), pp. 54-59 | ||
| 504 | |a Lee, H.S., Nagy, S., Quality changes and nonenzymic browning intermediates in grapefruit juice during storage (1988) J Food Sci, 53, pp. 168-172 | ||
| 504 | |a Wong, M., Stanton, D.W., Nonenzymic browning in kiwifruit juice concentrate systems during storage (1989) J Food Sci, 54, pp. 669-673 | ||
| 504 | |a Nagy, S., Smoot, J.M., Temperature and storage effects on percent retention and percent U.S. recommended dietary of vitamin C in canned single-strength orange juice (1977) J Agric Food Chem, 25, pp. 135-138 | ||
| 504 | |a Smoot, J.M., Nagy, S., Effects of storage temperature and duration on total vitamin C content of canned single-strength grapefruit juice (1980) J Agric Food Chem, 28, pp. 417-421 | ||
| 504 | |a Robertson, G.L., Samaniego, C.M.L., Effect of initial dissolved oxygen levels on the degradation of ascorbic acid and the browning of lemon juice during storage (1986) J Food Sci, 51, pp. 184-187 | ||
| 504 | |a Rojas, A.M., (1995) Destrucción de vitamina C en alimentos procesados y almacenados, , Thesis, Buenos Aires University | ||
| 504 | |a Rojas, A.M., Gerschenson, L.N., Ascorbic acid destruction in sweet aqueous model systems (1997) Lebensm Wiss Technol, 30, pp. 567-572 | ||
| 504 | |a Rojas, A.M., Gerschenson, L.N., Determinación de vitamina C en productos frutihortícolas (1991) An Asoc Quím Argent, 79, pp. 97-106 | ||
| 504 | |a Kitic, D., Favetto, G.J., Chirife, J., Resnik, S.L., Measurement of water activity in the intermediate mixture range with the Novasina Thermoconstanter humidity meter (1986) Lebensm Wiss Technol, 19, pp. 297-301 | ||
| 504 | |a Sokal, R.R., Rohlf, F.J., (1969) Biometry. The Principles and Practice of Statistics in Biological Research, 14, pp. 405-493. , WH Freeman, San Francisco, CA, Chap 14 | ||
| 504 | |a Garrido, D., Sarchi, M.I., (1990) Bioestadística, pp. 98-103. , Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires | ||
| 504 | |a Labuza, T., Kamman, J.K., Reaction kinetics and accelerated tests simulation as a function of temperature (1983) Computer Aided Techniques in Food Technology, pp. 87-90. , Ed by Saguy I, Marcel Dekker, New York | ||
| 504 | |a Ferro Fontán, C., Chirife, J., The evaluation of water activity in aqueous solutions from freezing point depression (1981) J Food Technol, 16, pp. 21-30 | ||
| 504 | |a Cheftel, J.C., Cheftel, H., (1976) Introducción a la Bioquímica y Tecnología de Alimentos, 1. , Editorial Acribia, Zaragoza | ||
| 504 | |a Kurata, T., Sakurai, Y., Degradation of L-ascorbic acid and mechanism of nonenzymic browning reaction. Part I (1967) Agric Biol Chem, 31, pp. 101-105 | ||
| 504 | |a Kurata, T., Sakurai, Y., Degradation of L-ascorbic acid and mechanism of nonenzymic browning reaction. Part II (1967) Agric Biol Chem, 31, pp. 170-176 | ||
| 504 | |a Kurata, T., Sakurai, Y., Degradation of L-ascorbic acid and mechanism of nonenzymic browning reaction. Part III (1967) Agric Biol Chem, 31, pp. 177-184 | ||
| 504 | |a Mathews, J., Jackson, R., The stability of levulose in aqueous solutions of varying pH (1933) J Res NBS, 11, pp. 619-627 | ||
| 504 | |a Van Dam, H.E., Kieboom, A.P.G., Van Bekkum, H., The conversion of fructose and glucose in acidic media: Formation of hydroxymethylfurfural (1986) Starch/Stärke, 38 (3), pp. S95-S101 | ||
| 504 | |a Davies, C.G.A., Wedzicha, B.L., Ascorbic acid browning: The incorporation of C1 from ascorbic acid into melanoidins (1994) Food Chem, 49, pp. 165-167 | ||
| 504 | |a Fodor, G., Arnold, R., Mohacsi, T., Karle, I., Flippen-Anderson, J., A new role for L-AAs: Michael donor to α,β-unsaturated carbonyl compounds (1983) Tetrahendron, 39, pp. 2137-2145 | ||
| 504 | |a Buera, M.P., Chirife, J., Resnik, S., Wetzler, G., Nonenzymatic browning in liquid model systems of high water activity: Kinetics of color changes due to Maillard's reaction between different systems with caramelization browning (1987) J Food Sci, 52, pp. 1063-1067 | ||
| 504 | |a Lee, S., Labuza, T., Destruction of ascorbic acid as a function of water activity (1975) J Food Sci, 40, pp. 370-384 | ||
| 504 | |a Riemer, J., Karel, M., Shelf-like studies of vitamin C during food storage: Prediction of L-ascorbic acid retention in dehydrated tomato juice (1978) J Food Process Preserv, 1, pp. 293-312 | ||
| 504 | |a Samoilov, O.Ya., (1965) Structure of Aqueous Electrolyte Solutions and the Hydration of Ions, 2nd edn., , Consultants Bureau Enterprises, New York | ||
| 504 | |a Suggett, A., (1975) Water: a Comprehensive Treatise, 4. , Plenum, New York | ||
| 504 | |a Taylor, J.B., Rowlinson, J.S., The thermodynamic properties of aqueous solution of glucose (1955) Trans Faraday Soc, 51, pp. 1183-1192 | ||
| 504 | |a Mathlouthi, M., Seuvre, A.M., Solution properties and the sweet taste of small carbohydrates (1988) J Chem Soc, Faraday Trans 1, 84, pp. 2641-2650 | ||
| 504 | |a Starzak, M., Peacock, S., Mathlouthi, M., Hydration number and water activity models for the sucrose-water system: A critical review (2000) CRC Crit Rev Food Sci Nutr, 40, pp. 327-367 | ||
| 504 | |a Grigera, J.R., Conformation of polyols in water (1988) J Chem Soc, Faraday Trans 1, 84, pp. 2603-2608 | ||
| 504 | |a Franks, F., Dadok, J., Ying, S., Kay, R.L., Grigera, J.R., High-field nuclear magnetic resonance and molecular dynamics investigation of alditol conformations in aqueous and non-aqueous solvents (1991) J Chem Soc, Faraday Trans, 87, pp. 579-585 | ||
| 504 | |a Leitão, M.L.P., Simões Radinha, J., Viscosity and molar volume of dilute aqueous solution of mono- and polyhydroxy-alcohols (1981) Rev Port Quím, 23, pp. 120-124 | ||
| 504 | |a Harel, S., Oxidation of ascorbic acid and metal ions as affected by NaCl (1994) J Agric Food Chem, 42, pp. 2402-2406 | ||
| 520 | 3 | |a The influence of different non-electrolytes (fructose, xylitol, glucose/mannitol mixture) and electrolytes (NACl, KCl) on anaerobic L-ascorbic acid (AA) degradation in an aqueous model system (pH 3.5, aw 0.94) was studied to assess the effect on that reaction of substances commonly used to diminish the water activity of fruit or vegetable juices, as well as its relation with non-enzymatic browning (NEB) development, at processing (70, 80, 90°C) and storage (24, 33, 45°C) temperatures. AA degraded as a function of time with a behaviour that could be described by first-order kinetics at all temperatures studied, and activation energies could be calculated using the Arrhenius law. The presence of humectants enhanced AA destruction, with D-fructose promoting the fastest L-ascorbic acid destruction and browning development at processing temperatures. The influence of humectants on NEB seemed to determine differences between their influence on AA degradation. Water activity decrease by humectant addition produced higher AA stability in solution at storage temperatures. The differential effect of each humectant used to decrease the water activity seemed to be related to its influence on solvent structure. © 2001 Society of Chemical Industry. |l eng | |
| 593 | |a Departamento de Industrias, Fac. de Ciencias Exact. y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a ASCORBIC ACID DESTRUCTION |
| 690 | 1 | 0 | |a BROWNING |
| 690 | 1 | 0 | |a DEHYDROASCORBIC ACID |
| 690 | 1 | 0 | |a VITAMIN C STABILITY |
| 690 | 1 | 0 | |a FOOD PROCESSING |
| 690 | 1 | 0 | |a ARRHENIUS |
| 700 | 1 | |a Gerschenson, L.N. | |
| 773 | 0 | |d 2001 |g v. 81 |h pp. 1433-1439 |k n. 15 |p J. Sci. Food Agric. |x 00225142 |w (AR-BaUEN)CENRE-421 |t Journal of the Science of Food and Agriculture | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-0035658882&doi=10.1002%2fjsfa.961&partnerID=40&md5=031d8eaaae34464614182f00beaec2f0 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1002/jsfa.961 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00225142_v81_n15_p1433_Rojas |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00225142_v81_n15_p1433_Rojas |y Registro en la Biblioteca Digital |
| 961 | |a paper_00225142_v81_n15_p1433_Rojas |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 999 | |c 81476 | ||