ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
L-Ascorbyl palmitate (AP) was stable for up to 5 hr at 25°C in an extracting medium consisting of 90% dimethylsulfoxide (DMSO) with 0.12% metaphosphoric acid and 0.05% L-ascorbic acid (AA). When the DMSO-acid medium was used with reverse-phase, high-performance liquid chromatography (HPLC) to determine 0.6–4.8 mg AP/g dry dough or bread, AP was base-line resolved on the chromatograms. Reverse-phase HPLC with electrochemical detection was also used to obtain base-line resolution of AA extracted from bread using 3% aqueous metaphosphoric acid. Fresh bread after cooling 1 hr retained 50.7% of AP and 58.1% of AA added at the dough stage (150 mg of AP or 63.8 mg of AA per 100g flour). During storage of the bread in polyethylene bags at 25°C, AA was lost approximately three times faster than AP. AA could not be detected in the bread after 10 days, whereas 30% AP remained. Bread baked with 0.15% AP in the formula retained 9% of the adult RDA for vitamin C after 3 days of bagged storage, and 6% RDA after 10 days; in a nitrogen atmosphere the bread retained 90% AP after 5 days.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1987.tb14250.x
