Erythorbic acid: Difference between revisions

| Watchedfields = changed

| verifiedrevid = 443736114

| Name Name = Erythorbic acid

| ImageFile ImageFile = D-Erythorbic acid.pngsvg

| ImageSize ImageSize = 150px

| ImageName ImageName =

| ImageFile1 ImageFile1 = Erythorbic-acid-3D-balls.png

| ImageSize1 ImageSize1 = 200px

| IUPACNameSystematicName = (5R5''R'')-5-[(1R1''R'')-1,2-dihydroxyethylDihydroxyethyl]-3,4-dihydroxyfuran-2(5H5''H'')-one

| OtherNames OtherNames= <small>D</small>-Araboascorbic acid, Erythorbate, Isoascorbic acid, E315.

| Section1 = {{Chembox Identifiers
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}

| PubChem = 6981

| ChEBI_Ref = {{ebicite|correct|EBI}}

| Section2 = {{Chembox Properties

| MolarMassDensity = 1760.13704 g/molcm³

| MeltingPtMeltingPt_notes = 164–172&nbsp;°C (decomposes)

| pKa = 2.1

'''Erythorbic acid''', formerly known as ('''isoascorbic acid''', and '''<small>D</small>-araboascorbic acid,''') is a [[stereoisomer]] of [[ascorbic acid]] ([[vitamin C]]).<ref>[http://www.inchem.org/documents/jecfa/jecmono/v28je03.htm Erythorbic acid and its sodium salt] Dr R. Walker, Professor of Food Science, Department of Biochemistry, University of Surrey, England.</ref> It is synthesized by a vegetablereaction between methyl 2-keto-<small>D</small>-derivedgluconate foodand additive[[sodium producedmethoxide]]. It can also be synthesized from [[sucrose]] or by strains of ''[[Penicillium]]'' that have been selected for this feature.<ref>{{Cite web | url=https://pubchem.ncbi.nlm.nih.gov/compound/Erythorbic_acid#section=Industry-Uses |title = Erythorbic acid}}</ref> It is denoted by [[E number]] E315, and is widely used as an [[antioxidant]] in processed foods.<ref>[http://www.food.gov.uk/safereating/chemsafe/additivesbranch/enumberlist Current EU approved additives and their E Numbers], Food Standards Agency</ref>

Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found.<ref>{{cite journal | title = Effects of erythorbic acid on vitamin C metabolism in young women | last = Sauberlich | first = HE | coauthors author2= Tamura T, |author3=Craig CB, |author4=Freeberg LE, |author5=Liu T | journal = American Journal of Clinical Nutrition | month date= September | year = 1996 | volume = 64 | issue = 3 | pages = pp336–46 | doi = 10.1093/ajcn/64.3.&nbsp;336&ndash;46 | pmid = 8780343| doi-access = free }}</ref> A later study found that erythorbic acid is a potent enhancer of nonheme-iron [[absorption (pharmacokinetics)|absorption]].<ref>{{cite journal | title = Erythorbic acid is a potent enhancer of nonheme-iron absorption | last = Fidler | first = MC | coauthors author2= Davidsson L, |author3=Zeder C, |author4=Hurrell RF | journal = American Journal of Clinical Nutrition | month date= January | year = 2004 | volume = 79 | issue = 1 | pmid = 14684404 | pages = pp99–102 | doi=10.1093/ajcn/79.1.&nbsp;99&ndash;102| doi-access = free }}</ref>

Since the U.S. Food and Drug Administration banned the use of [[sulfites]] as a [[preservative]] in foods intended to be eaten fresh (such as salad bar ingredients), the use of erythorbic acid as a food preservative has increased. It is also used as a preservative in cured meats and frozen vegetables.<ref>Hui YH. Handbook of Food Science, Technology and Engineering. CRC Press, 2006, ISBN 0849398487, p. 83-32 </ref>