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Destructive Effect of Aspartame on Ascorbic Acid in Cu-catalyzed Solutions

✍ Scribed by Y. P. HSIEH; N. D. HARRIS

Book ID
108817117
Publisher
Institute of Food Technologists
Year
1991
Tongue
English
Weight
382 KB
Volume
56
Category
Article
ISSN
0022-1147

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Copper-catalysed oxidation of linoleic a
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## Abstract Ascorbic acid at a concentration of 10^βˆ’3^ M was a more effective pro‐oxidant in the presence of low copper concentrations than at high concentrations, particularly in the initial stages of oxidation or in the lower pH range (5Β·5–4Β·7). This suggested a much more complex role for ascorbi