Food Science
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I am carrying out an investigation on the effects of boiling times on the amount of ascorbic acid in an ascorbic acid solution from a non-cellular source (Vitamin C tablets). I was just wondering if it is possible for dehydro-ascorbic acid to be reduced back to ascorbic acid after long periods of boiling time (e.g. 10 -15 minutes)? I have searched for theory everywhere but cannot find any information to support my trend.
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Igloo replies
In the absence of a reducing agent stronger than ascorbic acid itself, I doubt that the dehydro-ascorbic acid is capable of being reduced back to ascorbic acid. Given that the surroundings are naturally oxidising (the air), the oxidation process that occurred during boiling is effectively irreversible.
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updated: 01 May 2008
