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Effect of Vitamin K 5 on Ascorbic Acid Stability in Orange Juice

N. B. Rushing, Vincent J. Senn

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Abstract

SUMMARY Vitamin K 5 was found to accelerate the loss of ascorbic acid in orange juice stored at refrigerator temperatures in waxed fiberboard cartons. It is suggested that vitamin K 5 functions as an oxygen carrier. Its activity was not inhibited by antioxidants. Of a number of antioxidants suitable for food use, only gentisic acid or its sodium salt did not produce a very objectionable off‐flavor. Vitamin KG was not an effective antimicrobial agent.

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What this paper is about

SUMMARY Vitamin K 5 was found to accelerate the loss of ascorbic acid in orange juice stored at refrigerator temperatures in waxed fiberboard cartons. It is suggested that vitamin K 5 functions as an oxygen carrier. Its activity was not inhibited by antioxidants. Of a number of antioxidants suitable for food use, only gentisic acid or its sodium salt did not produce a very objectionable off‐flavor. Vitamin KG was not an effective antimicrobial agent.

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Available abstract

SUMMARY Vitamin K 5 was found to accelerate the loss of ascorbic acid in orange juice stored at refrigerator temperatures in waxed fiberboard cartons. It is suggested that vitamin K 5 functions as an oxygen carrier. Its activity was not inhibited by antioxidants. Of a number of antioxidants suitable for food use, only gentisic acid or its sodium salt did not produce a very objectionable off‐flavor. Vitamin KG was not an effective antimicrobial agent.

Key concepts: Ascorbic acid, Chemistry, Food science, Gentisic acid, Orange juice, Vitamin C, Antimicrobial, Sodium ascorbate

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