Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Fe(III) and Cu(II) Ions on the Autoxidation of L-Ascorbic Acid

  • Kim, Mi-Ok (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2001.06.01
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Abstract

The autoxidation reaction of L-ascorbic acid(AsA), and, particularly, the oxidation rates of AsA in the presence of Fe(III) or Cu(II) ions were determined in water and methanol. UV spectral measurement (at 265 nm) and HPLC were used to determine the remaining amounts of AsA in water and methanol, respectively. It was found that, in the presence of metal ions, the autoxidation rate of AsA was significantly affected by the kinds of solvents used, and also by the kinds of metal ions present. Moreover, the first-order rate constants for the oxidation of non-dissociated AsA compared with dissociated-AsA were investigated. It was confirmed that the oxidation of AsA was more accelerated in the dissociated form of AsA than in the non-dissociated form of AsA in either with Fe(III) or Cu(II). It was also found that the Cu(II) at a concentration of 0.1 $\mu$M had a more significant effect on the first-order rate constants for the autoxidation of AsA than Fe(III) at 5 $\mu$M.

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References

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