Abstract
FOOD products rich in ascorbic acid, such as those made from citrus and other fruits, should be processed under conditions in which the vitamin is not destroyed. Ascorbic acid loses its antiscorbutic action when the cyclic structure of the molecule is changed by the opening up of the lactone ring. In alkaline solution this takes place spontaneously with formation of diketogulonic acid, which afterwards breaks down to threonic and oxalic acids from which the vitamin cannot be recovered by simple reduction. This does not readily happen in acid solution, and the vitamin may be oxidized to the dehydro form and quantitatively recovered by the use of the, appropriate reducing agents.
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Thiourea as Protective Agent for Vitamin C. Nature 153, 384–385 (1944). https://doi.org/10.1038/153384a0
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DOI: https://doi.org/10.1038/153384a0
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