Factors influencing ultraviolet and electron beam irradiation-induced free radical damage of ascorbic acid

The oxidation of an unsaturated fatty acid and antioxidant vitamin by ultraviolet (UV) and electron beam (e − beam) irradiation was studied. Hydroxyl radical ( OH), generated by Fe-EDTA and hemoglobin, under heat incubation or UV illumination, was compared. L-ascorbic acid (LAA; 10, 100 and 500 mM)...

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Bibliographic Details
Published in:Food chemistry 2001-07, Vol.74 (1), p.75-84
Main Authors: Wong, Peter Y.Y, Kitts, David D
Format: Article
Language:English
Subjects:
Antioxidant activity
Biological and medical sciences
Electron beam irradiation
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
L-ascorbic acid
Oxidation
UV light
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Summary:The oxidation of an unsaturated fatty acid and antioxidant vitamin by ultraviolet (UV) and electron beam (e − beam) irradiation was studied. Hydroxyl radical ( OH), generated by Fe-EDTA and hemoglobin, under heat incubation or UV illumination, was compared. L-ascorbic acid (LAA; 10, 100 and 500 mM) oxidation was measured after irradiation at 0–10 kGy, in the presence and absence of myoglobin. Moreover, both UV and e − beam irradiation at 0–20 kGy were used to oxidize a linoleic acid emulsion, both with and without LAA. The presence of hemoglobin generated less OH, than Fe-EDTA under similar heating conditions. Generation of OH increased with illumination by UV. LAA was oxidized by e − beam irradiation, with an increasing rate of oxidation occurring at lower concentrations of LAA and higher dosages of irradiation. LAA (10 mM) exhibited pro-oxidant activity in the linoleic acid emulsion when exposed to both forms of irradiation, while 500 mM LAA exhibited antioxidant activity.
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(01)00101-7