Main content area

Kinetic modelling of ascorbic and dehydroascorbic acids concentrations in a model solution at different temperatures and oxygen contents

Gómez Ruiz, Braulio, Roux, Stéphanie, Courtois, Francis, Bonazzi, Catherine
Food research international 2018 v.106 pp. 901-908
apples, ascorbic acid, dehydroascorbic acid, dissolved oxygen, fruit puree, gases, kinetics, malates, models, oxygen, pH, temperature
The degradation kinetics of vitamin C (ascorbic and dehydroascorbic acids, AA and DHA) were determined under controlled conditions of temperature (50–90 °C) and oxygen concentrations in the gas phase (10–30% mol/mol) using a specific reactor. The degradation of vitamin C in malate buffer (20 mM, pH 3.8), mimetic of an apple puree, was assessed by sampling at regular intervals and spectrophotometric quantification of AA and DHA levels at 243 nm. The results showed that AA degradation increased with temperature and oxygen concentration, while DHA exhibited the behaviour of an intermediate species, appearing then disappearing. A kinetic model was successfully developed to simulate the experimental data by two first order consecutive reactions. The first one represented AA degradation as a function of temperature and concentration in dissolved oxygen, and the second reflected DHA degradation as a function of temperature only, both adequately following Arrhenius' law.