Rao, M. V. L. and Sastry, L. V. L. and Srinivasan, M. and Subrahmanyan, V. (1959) Inhibition of oxidation of ascorbic acid by EDTA. Journal of Science of Food and Agriculture, 10. pp. 436-441.
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Abstract
Addition of small amounts of EDTA to acidified sofutions of ascorbic acid. completely
protects the vitamin against copper-catalysed aerobic oxidation for over 6 days at room
temperature. In the absence of acid. excess EDTA acts as a pro-oxidant for the vitamin.
Under optimal conditions solutions of ascorbic acid containing EDTA could be heated on the
water-bath to complete evaporation without allY loss of the vitamin.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | preservation, ascorbic acid, EDTA |
| Subjects: | 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Food Packaging Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Oct 2013 06:44 |
| Last Modified: | 21 Oct 2013 06:44 |
| URI: | http://ir.cftri.res.in/id/eprint/4458 |
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