Erythorbic acid

Erythorbic acid
IUPAC name

(5R)-5-[(1R)-1,2-dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one
Other names

D-Araboascorbic acid, Erythorbate, Isoascorbic acid, E315
Identifiers
CAS number 89-65-6 Y
PubChem 6981
ChemSpider 16736142 Y
UNII 311332OII1 Y
ChEBI CHEBI:51438 Y
Jmol-3D images Image 1
Properties
Molecular formula C6H8O6
Molar mass 176.13 g/mol
Density 0.704 g/cm3
Melting point

164–172 °C (decomposes)
Acidity (pKa) 2.1
 Y (verify) (what is: Y/N?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Erythorbic acid, formerly known as isoascorbic acid and D-araboascorbic acid, is a stereoisomer of ascorbic acid (vitamin C).[1] It is a vegetable-derived food additive produced from sucrose. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.[2]

Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found.[3] A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.[4]

Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh (such as salad bar ingredients), the use of erythorbic acid as a food preservative has increased. It is also used as a preservative in cured meats and frozen vegetables.[5]

See also

References

  1. ^ Erythorbic acid and its sodium salt Dr R. Walker, Professor of Food Science, Department of Biochemistry, University of Surrey, England.
  2. ^ Current EU approved additives and their E Numbers, Food Standards Agency
  3. ^ Sauberlich, HE; Tamura T, Craig CB, Freeberg LE, Liu T (September 1996). "Effects of erythorbic acid on vitamin C metabolism in young women". American Journal of Clinical Nutrition 64 (3): pp. 336–46. PMID 8780343. 
  4. ^ Fidler, MC; Davidsson L, Zeder C, Hurrell RF (January 2004). "Erythorbic acid is a potent enhancer of nonheme-iron absorption". American Journal of Clinical Nutrition 79 (1): pp. 99–102. PMID 14684404. 
  5. ^ Hui YH. Handbook of Food Science, Technology and Engineering. CRC Press, 2006, ISBN 0849398487, p. 83-32