L-ASCORBIC-ACID AND ITS 2-PHOSPHORYLATED DERIVATIVES IN SELECTED FOODS - VITAMIN-C FORTIFICATION AND ANTIOXIDANT PROPERTIES

Two carbonated beverages fortified with 30 mg L-ascorbic acid (AsA) eq uivalents/250 mt in the form of L-ascorbate 2-monophosphate (AsMP) and stored at 25-35 degrees C retained more vitamin C than those with add ed AsA or L-ascorbate 2-polyphosphate (AsPP). Breads enriched with fer rous iron and fortified with 560 AsA eq./100g flour in the form. of As PP and AsA retained 40% and 5% vitamin C, respectively, after 6 days a t 25 degrees C. Bran (40%) flakes fortified with 0.19% AsA eq. as AsMP and AsPP gave much improved retention of vitamin C during storage for 7 mo at 25-40 degrees C and 7-11% moisture levels. The sodium salts o f AsA, AsMP, and AsPP, when injected into whole eye of round beef at 0 .18% AsA eq., inhibited hexanal formation after the meat was roasted a nd stored for 5 days at 5 degrees C. Those sodium salts did not preven t accumulation of peroxides in peanut paste.