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

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Abstract

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.

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Acknowledgements

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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Authors and Affiliations

  1. Faculty of Applied Bioscience and Engineering, Department of Food and Microbial Technology, Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001, Leuven, Belgium

    I. Oey, P. Verlinde, M. Hendrickx & A. Van Loey

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  1. I. Oey
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  2. P. Verlinde
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  3. M. Hendrickx
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  4. A. Van Loey
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Correspondence to A. Van Loey.

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Oey, I., Verlinde, P., Hendrickx, M. et al. Temperature and pressure stability of l-ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: A kinetic study. Eur Food Res Technol 223, 71–77 (2006). https://doi.org/10.1007/s00217-005-0123-x

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  • DOI: https://doi.org/10.1007/s00217-005-0123-x

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