Effect of Oil on the Stability of Ascorbic Acid in a Cooking Model

Abstract

The stability of ascorbic acid(AA) at 100°C in the presence of soybean oil or rapeseed oil was investigated with a cooking model. The residual AA level with 5% soybean oil was significantly lower than that without the oil up to 30 min heating, while the addition of rapeseed oil did not significantly affect the ascorbic acid stability. The addition of soybean oil resulted in lipid peroxide being accumulated at an early stage, and AA loss was initially correlated with a decrease in a-tocopherol, a sensitive indicator for lipid peroxidation. These results suggest that lipid peroxidation affected the stability of AA in the aqueous phase in the presence of dissolved oxygen.