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Inhibition of oxidation of ascorbic acid by EDTA.

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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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.com/id/eprint/4458

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