Chemical Fate of Ascorbic Acid in Wheat Flour Extract: Impact of Dissolved Molecular Oxygen (O<sub>2</sub>), Metal Ions, Wheat Endogenous Enzymes and Glutathione (GSH)
Alice S. Beghin,
Sambhu Radhakrishnan,
Nand Ooms,
C. Vinod Chandran,
Karel Duerinckx,
Bram Pareyt,
Kristof Brijs,
Jan A. Delcour,
Eric Breynaert
Affiliations
Alice S. Beghin
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
Sambhu Radhakrishnan
Center for Surface Chemistry and Catalysis—Characterization and Application Team (COK-KAT), KU Leuven, B-3001 Heverlee, Belgium
Nand Ooms
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
C. Vinod Chandran
Center for Surface Chemistry and Catalysis—Characterization and Application Team (COK-KAT), KU Leuven, B-3001 Heverlee, Belgium
Karel Duerinckx
Center for Surface Chemistry and Catalysis—Characterization and Application Team (COK-KAT), KU Leuven, B-3001 Heverlee, Belgium
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
Jan A. Delcour
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
Eric Breynaert
Center for Surface Chemistry and Catalysis—Characterization and Application Team (COK-KAT), KU Leuven, B-3001 Heverlee, Belgium
Ascorbic acid (AH2) is a commonly used additive in food products. In wheat breadmaking, it is, for example, added to flour for its dough strengthening and bread volume-enhancing effects. While these bread property-enhancing effects are well known, the final chemical fate of AH2 in breadmaking applications remains nearly undocumented. This study tries to shed light on the chemical fate of AH2 in wheat breadmaking by investigating the chemical and enzymatic conversion of AH2 and its reaction products using 13C NMR spectroscopy in combination with AH2 labelled with 13C on the C3 carbon. Following the chemical conversion of AH2 as function of time, in ultra-pure water, tap water, and wheat flour extracts, in the presence and absence of dissolved O2 and glutathione (GSH), the specific impact of the presence of trace metal ions, dissolved oxygen and endogenous GSH on the oxidation of AH2 could be elucidated.
