Disappearance of the Ascorbic Acid in Raw Cabbage after Mincing or Chopping

Abstract

PYKE¹ has lately stated that when raw savoy cabbage was shredded by means of household shredders part of the ascorbic acid disappeared during the ensuing 5–10 minutes and thereafter no further loss occurred during three hours standing ; the extent of the initial loss of ascorbic acid varied with the type of shredder used. His explanation is that the initial loss of ascorbic acid is essentially due to the mechanical rupture of the cells, and will therefore vary with differing types of shredder or grinder.