Abstract
Ascorbic Acid (Vitamin C) has been shown to be absent although dehydroascorbic acid has been found in several varieties of Saskatoon berries currently being cultivated at the Canada Department of Agriculture Research Station at Beaverlodge, Alberta. Synthetic L-ascorbic acid is rapidly degraded after addition to expressed juice of the berries. Evidence of an ascorbic acid oxidizing system has been revealed, and the effects of pigmentation and approaching maturity on the enzyme system have been examined. The effects of various pigments, polyphenols and copper ions on the oxidation have also been studied, and the implications of these results are discussed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
