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Erythorbic acid

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This is an old revision of this page, as edited by Leprof 7272 (talk | contribs) at 21:46, 14 June 2014 (Added NP to lede, cleaned up refs to names. Note, it's never really approp. to say chemical "used to be know as", iven persistence, import of old chem literature. As well, isoascorbic was still being used in synthesis refs in early 2000s. Le Prof). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Erythorbic acid
Names
IUPAC name
(5R)-5-[(1R)-1,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one
Other names
D-Araboascorbic acid, Erythorbate, Isoascorbic acid, E315
Identifiers
3D model (JSmol)
ChEBI
ChemSpider
ECHA InfoCard 100.001.753 Edit this at Wikidata
E number E315 (antioxidants, ...)
UNII
  • InChI=1S/C6H8O6/c7-1-2(8)5-3(9)4(10)6(11)12-5/h2,5,7-10H,1H2/t2-,5-/m1/s1 checkY
    Key: CIWBSHSKHKDKBQ-DUZGATOHSA-N checkY
  • InChI=1/C6H8O6/c7-1-2(8)5-3(9)4(10)6(11)12-5/h2,5,7-10H,1H2/t2-,5-/m1/s1
    Key: CIWBSHSKHKDKBQ-DUZGATOHBV
  • OC=1[C@H](OC(=O)C=1O)[C@H](O)CO
Properties
C6H8O6
Molar mass 176.124 g·mol−1
Density 0.704 g/cm3
Melting point 164–172 °C (decomposes)
Acidity (pKa) 2.1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
checkY verify (what is checkY☒N ?)

Erythorbic acid (isoascorbic acid, D-araboascorbic acid)is a stereoisomer of ascorbic acid (vitamin C).[1] It is a natural product, a vegetable-derived food additive produced from sucrose. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.[2]

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.[3] A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.[4]

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.[5]

See also

References

  1. ^ Erythorbic acid and its sodium salt Dr R. Walker, Professor of Food Science, Department of Biochemistry, University of Surrey, England.
  2. ^ Current EU approved additives and their E Numbers, Food Standards Agency
  3. ^ Sauberlich, HE; Tamura T; Craig CB; Freeberg LE; Liu T (September 1996). "Effects of erythorbic acid on vitamin C metabolism in young women". American Journal of Clinical Nutrition. 64 (3): pp. 336–46. PMID 8780343. {{cite journal}}: |pages= has extra text (help)
  4. ^ Fidler, MC; Davidsson L; Zeder C; Hurrell RF (January 2004). "Erythorbic acid is a potent enhancer of nonheme-iron absorption". American Journal of Clinical Nutrition. 79 (1): 99–102. PMID 14684404.
  5. ^ Hui YH (2006). Handbook of Food Science, Technology and Engineering. CRC Press. pp. 83–32. ISBN 0-8493-9848-7.
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