European Food Research and Technology

, Volume 223, Issue 1, pp 71–77 | Cite as

Temperature and pressure stability of l-ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: A kinetic study

  • I. Oey
  • P. Verlinde
  • M. Hendrickx
  • A. Van Loey
Original Paper


Processing (i.e. pressure and temperature) stability of l-ascorbic acid (l-AA) and/or [6S]-5-methy-ltetrahydrofolate ([6S]-5-CH3-H4folate) was studied on a kinetic basis using different vitamin and initial oxygen concentrations. Stability of both folate and l-AA was enhanced by increasing the vitamin concentration or by decreasing the oxygen concentration. Based on this study, it was concluded that (i) l-AA increased the folate stability during processing; (ii) the molar ratio between l-AA or folate and the initial oxygen content was an important parameter to determine the proportion of aerobic degradation; and (iii) the minimum concentration of l-AA needed to prevent the oxidation of folate was at least 2 times as high as the molar concentration of the initial oxygen content when l-AA exists as a single antioxidant in the system.


Ascorbic acid [6S]-5-CH3-H4folate Temperature Pressure Oxygen 



We acknowledge the Fund for Scientific Research-Flanders (FWO-Flanders) and IWT-Flanders for financial support, Merck Eprova AG (Switzerland) for providing [6S]-5-CH3-H4folate during the experiments, and Hennesco NV/SA for providing special needles to collect the samples from the mixture chamber.


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Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • I. Oey
    • 1
  • P. Verlinde
    • 1
  • M. Hendrickx
    • 1
  • A. Van Loey
    • 1
  1. 1.Faculty of Applied Bioscience and Engineering, Department of Food and Microbial Technology, Laboratory of Food TechnologyKatholieke Universiteit LeuvenLeuvenBelgium

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