High temps retain vitamin C
Thermal treatments of 70°C–90°C helped to retain vitamin C as L-ascorbic acid in crushed broccoli, probably due to the complete inactivation of oxidative enzymes, according to researchers.

At temperatures of 30°C–60°C, L-ascorbic acid was enzymatically oxidized to dehydroascorbic acid, which is further degraded to 2,3-diketogulonoic acid.

The researchers also found that ascorbic acid oxidase, the enzyme responsible for catalyzing the oxidation of L-ascorbic acid, was com…

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