ascorbic acid oxidase

A Dictionary of Food and Nutrition | Date: 2005

ascorbic acid oxidase An enzyme in plant tissues that oxidizes ascorbic acid to dehydro-ascorbic acid; it is only released when the plant wilts or is cut. To preserve the vitamin in cooked vegetables, it is generally recommended that they be plunged into boiling water, to denature and therefore inactivate the enzyme, as soon as possible after cutting.


© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005.

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