Abstract
ABSTRACTThe effect of aspartame on the early stage of ascorbic acid oxidation in solutions was studied by measuring ascorbic acid retention in an open system at 30°C and the oxygen uptake in a closed system at 33°C. Comparisons were also made between aspartame (0.06% and 0.12%) and sucrose (10% and 20%) in Cu‐catalyzed and noncatalyzed solutions at 30°C. Copper activity in aspartame solution was measured by using a cupric ion selective electrode. Aspartame increased the rate of ascorbic acid oxidation in all tested solutions. In the presence of copper the oxidation rate of ascorbic acid was significantly higher in aspartame solutions than in sucrose solutions despite the fact that aspartame showed Cu‐complex capacity in solution.
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