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Impact of Sodium Ascorbate and Sodium Erythorbate Used in Meat Processing on the Vitamin B12 Contents of Cured Ham (1989)

DOUGLASS, J. S. ; MORROW, F. D. ; ONO, K. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 54 (1989), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Effects of sodium ascorbate (Na ascorbate) and sodium erythorbate (Na erythorbate) on vitamin B]2 content of cured, cooked ham were investigated. Paired hams were injected with cure solution containing no curing accelerators or with cure solution containing Na ascorbate or Na erythorbate (3.28, 6.56, 9.84 g/L). There were no differences between vitamin B12 contents of hams containing added curing accelerators and paired controls, indicating that B12 was not destroyed by either Na ascorbate or Na erythorbate. Analysis of ascorbate, dehy-droascorbate, isoascorbate and dehydroisoascorbate showed ascorbate to be the only substance present in Na ascorbate-treated hams and isoascorbic acid to be the only substance present in Na erythorbate-treated hams.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05138.x

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Vitamin C enhancement of brood rearing by caged honeybees fed a chemically defined diet (1985)

Herbert, E. W. ; Vanderslice, J. T. ; Higgs, D. J.

New York, NY [u.a.] : Wiley-Blackwell

Archives of Insect Biochemistry and Physiology 2 (1985), S. 29-37

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ISSN: 0739-4462

Keywords: ascorbic acid ; dehydroascorbic acid ; vitamin C ; honeybees ; Chemistry ; Food Science, Agricultural, Medicinal and Pharmaceutical Chemistry

Source: Wiley InterScience Backfile Collection 1832-2000

Topics: Biology

Notes: Pollen collected by bees was sampled during a 3-h period once a week from April to October 1983 and analyzed for vitamin C (L-ascorbic acid and dehydroascorbic acid). The levels were highly variable and ranged from a low of 136 μg/g pollen (April) to a high of 1943 μg/g pollen (May). Overall, caged honeybees fed diets containing 1,000 and 2,000 μg/g L-ascorbic acid reared significantly more bees to the sealed stage than bees fed diets with 500 μg/g ascorbic acid or control bees. The levels of vitamin C in prepupae reared by bees ranged from 64.5 to 103.5 μg/g body mass. Vitamin C is either synthesized from simple precursors or from symbiotic microorganisms in the gut since honeybees fed the ascorbic acid-free control had equivalent levels of ascorbic acid to those fed the enriched diets. The total diet consumption by bees during the 10-week study showed that the four diets were equally attractive.

Additional Material: 1 Ill.