Erythorbic acid occurs as a white or slightly yellow-colored crystals
or powder. It gradually darkens in color upon exposure to light.
Antioxidant (industrial and food), especially in
brewing industry, reducing agent in photography.
Erythorbic Acid is used as a food additive as an antimicrobial and antioxidative agent.
Erythorbic Acid is a food preservative that is a strong reducing agent (oxygen accepting) which functions similarly to antioxidants. In the dry crystalline state it is nonreactive, but in water solutions it reacts readily with atmospheric oxygen and other oxidizing agents, making it valuable as an antioxidant. During preparation, dissolving and mixing should incorporate a minimum amount of air, and storage should be at cool temperatures. It has a solubility of 43 g/100 ml of water at 25°c. One part is equivalent to one part ascorbic acid and equivalent to one part sodium erythorbate. It is used to control oxidative color and flavor deterioration in fruits at 150–200 ppm. It is used in meat curing to speed and control the nitrite curing reaction and prolong the color of cured meat at levels of 0.05%.
ChEBI: D-isoascorbic acid is an ascorbic acid.
Erythorbic acid is synthesized by the reaction between methyl 2-
keto-D-gluconate and sodium methoxide. It can also be synthesized
from sucrose, and produced from Penicillium spp.
Biotechnological Production
Yeasts and other fungi synthesize the C5 sugar acid D-erythroascorbic acid which
shares structural and physicochemical properties with Asc. D-erythroascorbic
acid serves similar protective functions in these microorganisms as Asc does in plants
and animals, including the scavenging of reactive oxygen species. The biosynthesis
of D-erythroascorbic acid starts from D-arabinose obtained by the microorganism
from decaying plant material. D-arabinose, presumably in its
1,4-furanosidic isomeric form, is oxidized by NAD(P)+ specific dehydrogenases
to D-arabinono-1,4-lactone, which is further oxidized to D-erythroascorbic
acid by D-arabinono-1,4-lactone oxidase. Resting cells of Saccharomyces
cerevisiae can synthesize Asc from L-galactose, L-galactono-1,4-lactone, or L-gulono-
1,4-lactone via the pathway naturally used for D-erythroascorbic acid.
Flammability and Explosibility
Non flammable
Pharmaceutical Applications
Erythorbic acid is a stereoisomer of L-ascorbic acid, and is used as
an antioxidant in foods and oral pharmaceutical formulations. It
has approximately 5% of the vitamin C activity of L-ascorbic acid.
Erythorbic acid is widely used in food applications as an
antioxidant. It is also used in oral pharmaceutical applications as
an antioxidant. Erythorbic acid is generally regarded as nontoxic
and nonirritant when used as an excipient. Erythorbic acid is readily
metabolized and does not affect the urinary excretion of ascorbic
acid.
The WHO has set an acceptable daily intake of erythorbic acid
and its sodium salt in foods at up to 5 mg/kg body-weight.
Erythorbic acid should be stored in an airtight container, protected
from light, in a cool, dry place.
Crystallise D(-)-isoascorbic acid from H2O, EtOH or dioxane. is at 245nm with 7,500 (EtOH). [Reichstein et al. Helv max Chim Acta 17 510, 516 1934, Heslop et al. J Chem Soc 225 1944, Beilstein 18 III/IV 3037, 18/5 V 26.]
Erythorbic acid is incompatible with chemically active metals such
as aluminum, copper, magnesium, and zinc. It is also incompatible
with strong bases and strong oxidizing agents.
GRAS listed. Accepted for use as a food additive in Europe.
Included in the FDA Inactive Ingredients Database (oral concentrate
and tablets).
