THE PARTITION OF ASCORBIC AND DEHYDROASCORBIC ACID IN VITAMIN-C-CONTAINING GUATEMALAN FOODS

被引：7

作者：

DESERRANO, JQ ^{[1
]}

DEGONZALEZ, L ^{[1
]}

SOLOMONS, NW ^{[1
]}

机构：

[1] GUATEMALAN NATL COMM BLIND & DEAF, CTR STUDIES SENSORY IMPAIRMENT AGING & METAB, RES BRANCH, GUATEMALA CITY, GUATEMALA

来源：

FOOD CHEMISTRY | 1993年 / 47卷 / 01期

关键词：

D O I：

10.1016/0308-8146(93)90308-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The total vitamin C content, and its partition between L-ascorbic acid (L-AA) and L-dehydroascorbic acid (L-DHAA) was determined by a previously described robotic analytical procedure in nine Guatemalan fruits and vegetables prepared as customarily consumed. Total vitamin C levels agreed substantially with analyses performed over 25 years ago, but the L-AA/L-DHAA partition varied considerably from oranges and chayote, which had exclusively L-AA, to banana and tomato, which had predominantly L-DHAA. The chemical form of vitamin C may have implications for cataractogenesis, nitrosamine-related carcinogenesis, and iron absorption.

引用

页码：87 / 92

页数：6