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Journal ArticleDOI

The stability of ascorbic acid in various liquid media

01 Apr 1955-Journal of the American Pharmaceutical Association (Elsevier)-Vol. 44, Iss: 4, pp 241-244
TL;DR: Ascorbic acid was relatively stable in glycerin and propylene glycol and in sugar and sorbitol solutions and in syrups containing conjointly vitamins of the B‐complex is not materially affected.
Abstract: The stability of ascorbic acid at several concentrations in various liquid media including aqueous solutions of cellulose gums, pectin, sucrose, dextrose, corn syrup, and in glycerin and propylene glycol was studied The effect of p H in aqueous solutions of ascorbic acid was also studied Viscosity alone as produced by gums did not prevent decomposition of ascorbic acid Sugar and sorbitol solutions exerted a marked stabilizing effect Ascorbic acid was relatively stable in glycerin and propylene glycol and in sugar and sorbitol solutions Data are presented on the rates of decomposition of ascorbic acid in these media after storage at room temperature and at 40°C The stability of ascorbic acid in syrups containing conjointly vitamins of the B‐complex is not materially affected
Citations
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Journal ArticleDOI
TL;DR: The color and chemical stabilities of six anthocyanins, including cyanidin 3-glucoside, highly purified and present in semipurified extracts from grape pomace, purple corn, and black rice, were determined in combination with ascorbic acid in solutions and powders, with unexpected new findings showing no significant stabilizing/destabilizing effect based upon Anthocyanin structure.
Abstract: The color and chemical stabilities of six anthocyanins, including cyanidin 3-glucoside, highly purified and present in semipurified extracts (also containing other anthocyanins) from grape pomace, purple corn, and black rice, were determined in combination with ascorbic acid in solutions at differing pH values (3.0 and 4.0) and temperatures (6–40 °C) and lyophilized powders at different relative humidities (43–98% RH). Color and chemical changes were analyzed using CIELAB measurements and HPLC, respectively. In liquids, stability was inversely related to increasing pH and temperature; for powders, stability was inversely related to RH. The mutual destruction of anthocyanins and ascorbic acid in solution was confirmed, with unexpected new findings showing no significant stabilizing/destabilizing effect based upon anthocyanin structure, including differing flavylium core (three types) and type of acylation (two aliphatic, one cinnamic acid), or final extract purity.

89 citations

Book ChapterDOI
01 Jan 1993
TL;DR: The rate of this reduction in vitamin content is influenced by a number of factors, such as temperature, oxygen, and other components of food such as sulphur dioxide as discussed by the authors, which is one of the few food constituents in which it is possible to demonstrate quantitatively a deterioration in content over a period.
Abstract: Vitamins are one of the few groups of food constituents in which it is possible to demonstrate quantitatively a deterioration in content over a period. The rate of this reduction in vitamin content is influenced by a number of factors: 1. Temperature 2. Moisture 3. Oxygen 4. Light 5. pH 6. Oxidising and reducing agents 7. Presence of metallic ions (e.g. iron, copper) 8. Presence of other vitamins 9. Other components of food such as sulphur dioxide 10. Combinations of the above.

57 citations

Patent
16 Mar 2000
TL;DR: An ascorbic acid-based composition and related method for the treatment of aging or photo-damaged skin is disclosed in this paper, where the authors describe a topical composition consisting of water and ascorbi acid, at least a portion of which has been pretreated by being dissolved under relatively high temperature and concentration conditions.
Abstract: An ascorbic acid-based composition and related method for the treatment of aging or photo-damaged skin is disclosed. The composition includes water and ascorbic acid, at least a portion of which has generally been pretreated by being dissolved under relatively high temperature and concentration conditions. The composition typically includes at least about 5.0 % (w/v) ascorbic acid and may advantageously be formulated to have a pH above 3.5. Generally, the composition also includes non-toxic zinc salt, tyrosine compound, and/or cosmetically acceptable carrier. In addition, the composition may include an anti-inflammatory compound, such as aminosugar and/or sulfur-containing anti-inflammatory compound. The topical composition may be in the form of a serum, a hydrophilic lotion, an ointment, a cream, or a gel.

30 citations

Journal ArticleDOI
TL;DR: In aqueous solutions at pH 4.0 and a t e m p e r a t u r e of 35 ~ the redox potent ia l of (I) is + 0.166 V as discussed by the authors.
Abstract: Compound (I) is a dibasic acid with a pK 1 4.17 and a pK 2 of 11.57 [2-4]. The p r e s e n c e of an endiol C =C group I ~O which de te rmined the high biological act ivi ty and powerful reducing p rope r t i e s of compound OH H' (I), is a c h a r a c t e r i s t i c fea ture of the s t r u c t u r e of (I) [3-5]. In aqueous solutions at pH 4.0 and a t e m p e r a t u r e of 35 ~ the redox potent ia l of (I) is +0.166 V [3].

24 citations