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Ascorbic acid degradation in aqueous solution during UV-Vis irradiation.

Karla Aguilar1, Alfonso Garvín2, Alma Virginia Lara-Sagahón3

  • 1Department of Food Technology, University of Lleida (UdL). Alcalde Rovira Roure Av. 191, 25198 Lleida, Catalonia, Spain; Department of Biotechnology, Iztapalapa Unit, Autonomous Metropolitan University (UAM), San Rafael Atlixco Av. 186, 03640 Iztapalapa, Mexico City, Mexico.

Food Chemistry
|June 30, 2019
PubMed
Summary

Multi-wavelength UV processing using mid-pressure mercury lamps did not accelerate ascorbic acid degradation in aqueous solutions. This UV treatment can help prevent Vitamin C photo-degradation, making it useful for food preservation.

Keywords:
Ascorbic acidMid-pressure lampPhoto-degradationUltraviolet radiationVitamin C

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Area of Science:

  • Food Science
  • Photochemistry
  • Biochemistry

Background:

  • Ascorbic acid (Vitamin C) is susceptible to degradation.
  • UV processing is increasingly used in food preservation.
  • Understanding UV effects on Vitamin C is crucial for food quality.

Purpose of the Study:

  • To investigate the impact of multi-wavelength UV light on ascorbic acid stability.
  • To determine if UV irradiation accelerates Vitamin C degradation at different pH levels.
  • To evaluate the potential of specific UV sources for preserving Vitamin C.

Main Methods:

  • Aqueous solutions of ascorbic acid were subjected to UV irradiation from a mid-pressure mercury lamp (250–740 nm).
  • Experiments were conducted at varying pH (3, 4, 5), temperatures (25°C, 45°C), and irradiation durations (60 min).
  • Radiation balance was measured to quantify absorbed UV power; ascorbic acid content was analyzed post-treatment.

Main Results:

  • Ascorbic acid content decreased in both irradiated and non-irradiated samples due to aerobic oxidation.
  • UV irradiation generally did not accelerate ascorbic acid degradation.
  • Low UV absorption (31%) by ascorbic acid within the lamp's emission spectrum explained the minimal degradation.

Conclusions:

  • Mid-pressure mercury lamps emitting between 250–740 nm are suitable for processing without significant Vitamin C loss.
  • This UV technology offers a method to preserve ascorbic acid content, preventing photo-degradation.
  • The findings support the use of specific UV processing techniques in maintaining Vitamin C levels in food products.