title: A model study on rate of degradation of L-ascorbic acid during processing using home-produced juice concentrates.
abstract: The rate of degradation of L-ascorbic acid in solution has been investigated under varying conditions, such as temperature, level of dissolved oxygen, pH, amino acids, sugars and processing conditions. Changes in pH between pH 1.5 and 7.0 accelerate L-ascorbic acid degradation. The most important factor that determines its stability is storage temperature, on which the rate of degradation of L-ascorbic acid is directly dependent. Similarly, the deleterious effect of variables such as oxygen and pH are influenced by temperature. Therefore, low temperature storage is imperative in order to regard L-ascorbic acid delay. A definite role of amino acids in L-ascorbic acid degradation has not been identified.
authors.affiliation: Departmento de Química Física, Facultad de Farmacia, Universidad de Salamanca, Spain.
authors.forename: M G
authors.initials: MG
authors.lastname: Roig
authors.forename: Z S
authors.initials: ZS
authors.lastname: Rivera
authors.forename: J F
authors.initials: JF
authors.lastname: Kennedy
mesh_terms: D000596:Amino Acids / Q000494:pharmacology; D001205:Ascorbic Acid / Q000737:chemistry*; D001628:Beverages / Q000032:analysis*; D002957:Citrus; D004355:Drug Stability; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D010084:Oxidation-Reduction; D010100:Oxygen / Q000494:pharmacology; D013696:Temperature
chemical_list: D000596:Amino Acids; D001205:Ascorbic Acid; D010100:Oxygen