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

Rohan V. Tikekar; Ramaswamy C. Anantheswaran; Ryan J. Elias; Luke F. Laborde

doi:10.1021/jf201000x

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

Rohan V. Tikekar, Ramaswamy C. Anantheswaran, Ryan J. Elias, Luke F. Laborde

Food Science

Research output: Contribution to journal › Article › peer-review

41 Scopus citations

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 language	English (US)
Pages (from-to)	8244-8248
Number of pages	5
Journal	Journal of agricultural and food chemistry
Volume	59
Issue number	15
DOIs	https://doi.org/10.1021/jf201000x
State	Published - Aug 10 2011

All Science Journal Classification (ASJC) codes

General Chemistry
General Agricultural and Biological Sciences

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10.1021/jf201000x

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

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.",

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year = "2011",

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T1 - Ultraviolet-induced oxidation of ascorbic acid in a model juice system

T2 - Identification of degradation products

AU - Tikekar, Rohan V.

AU - Anantheswaran, Ramaswamy C.

AU - Elias, Ryan J.

AU - Laborde, Luke F.

PY - 2011/8/10

Y1 - 2011/8/10

N2 - 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.

AB - 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.

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

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