Kinetics of Fe(III) reduction by ascorbic acid in aqueous solutions.
The reaction of Fe(III) and ascorbic acid (AA) in food products and digestive tracts affects the efficiency and uptake of these two nutrients. We investigated the kinetics of Fe(III) reduction by AA at pH 5 and 6 in a model system at 25 degrees C. The results indicate that the reduction of Fe(III) by AA is of zero order with respect to AA. The reaction order with respect to Fe(III) cannot be represented by a simple kinetic model at pH 5 or 6. The major stage of the reduction (about 80%, stoichiometrically), however, could be represented by a general equation of -d[Fe(III)]/dt = k[Fe(III)],(1. 811) where k is a rate constant and [Fe(III)] is the total ferric concentration. The rate constant decreased 1 order of magnitude as pH increased from 5 to 6. Aging of Fe(III) solution slows its reduction rate at pH 6 but not at pH 5.
Hsieh
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Department of Nutrition and Food Science, Auburn University, Auburn, Alabama 36849-5605, USA. phsieh@humsci.auburn.edu
Hsieh
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D001205:Ascorbic Acid / Q000737:chemistry*; D005290:Ferric Compounds / Q000737:chemistry*; D007700:Kinetics; D012996:Solutions; D014867:Water / Q000737:chemistry
D005290:Ferric Compounds; D012996:Solutions; D014867:Water; D001205:Ascorbic Acid