Abstract
AbstractHydrogen peroxide‐induced oxidation of ascorbic acid was found to be catalysed by several fruit juices. Products exhibiting peroxidatic activity were passion fruit, orange and pineapple juices, papaya and guava purees, liquid coconut products, and bottled (pasteurised) apple juice. A mathematical relationship between logarithm of juice dilution to initial reaction rate was developed. Passion fruit juice exhibited the highest peroxidatic activity on the basis of calculated intercepts and slopes. Several other fresh juices exhibited peroxidatic activity. Although the fruit juices reduce the activity in Fenton's reaction with ascorbic acid as substrate, the oxidising activity of the juices may not be a Fenton reaction. Coconut skim milk showed the highest inhibitory effect and passion fruit juice was second highest. Mechanisms for the inhibitory effect are considered.
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