Ultraviolet-induced oxidation of ascorbic acid in a model juice system: Identification of degradation products

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Abstract

Degradation products of ultraviolet (UV-C, 254 nm) treated ascorbic acid (AA) are reported. Analysis by high-performance liquid chromatography-mass spectroscopy (HPLC-MS) conducted in a 0.5% malic acid model juice system (pH 3.3) demonstrated increased degradation of AA above untreated controls with concomitant increases in dehydroascorbic acid (DHA) and 2,3-diketogulonic acid (DKGA) levels. Electron spin resonance (ESR) spectroscopy studies, conducted in phosphate buffer (pH 7.0) to increase detection sensitivity, demonstrated that ascorbyl radical (AA ·) formation occurs simultaneously with AA degradation. Consistent with a previous study in which UV treatments were shown to accelerate dark storage degradation, AA · radicals continued to form for up to 200 min after an initial UV treatment. Results from this study suggest that the mechanism for UV-induced degradation is the same as the general mechanism for metal-catalyzed oxidation of AA in juice.

Original languageEnglish (US)
Pages (from-to)8244-8248
Number of pages5
JournalJournal of agricultural and food chemistry
Volume59
Issue number15
DOIs
StatePublished - Aug 10 2011

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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