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Kinetics of Fe(III) Reduction by Ascorbic Acid in Aqueous Solutions
Abstract
The reaction of Fe(III) and ascorbic acid (AA) in food products and digestive tracts affects the efficiency and uptake of these two nutrients. We investigated the kinetics of Fe(III) reduction by AA at pH 5 and 6 in a model system at 25 degrees C. The results indicate that the reduction of Fe(III) by AA is of zero order with respect to AA. The reaction order with respect to Fe(III) cannot be represented by a simple kinetic model at pH 5 or 6. The major stage of the reduction (about 80%, stoichiometrically), however, could be represented by a general equation of -d[Fe(III)]/dt = k[Fe(III)],(1. 811) where k is a rate constant and [Fe(III)] is the total ferric concentration. The rate constant decreased 1 order of magnitude as pH increased from 5 to 6. Aging of Fe(III) solution slows its reduction rate at pH 6 but not at pH 5.
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“Furthermore, physiological reductants such as ascorbate 36 may reduce Fe 3+ to Fe 2+ and hence enable the Fenton reaction.”
From Redox Cycling of Tetrahedral Iron Drives the Fenton Reactivity of Chrysotile Asbestos (2024) · cites this paper as [36]
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Redox Cycling of Tetrahedral Iron Drives the Fenton Reactivity of Chrysotile Asbestos
Walter, M., Schenkeveld, W. D. C., Geroldinger, G., Gille, L., & Kraemer, S. M. (2024) · ACS Earth and Space Chemistry · doi:10.1021/acsearthspacechem.3c00189 · Cited by 7
Metadata
- Authors
- Hsieh, Y.-H. P., & Hsieh, Y. P.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-03-30
- Volume
- 48
- Issue
- 5
- Pages
- 1569-1573
- ISSN
- 0021-8561
- 1520-5118
- Cited by
- 64
- References
- 0
- Language
- en
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- Hsieh, Y.-H. P., & Hsieh, Y. P. (2000). Kinetics of Fe(III) Reduction by Ascorbic Acid in Aqueous Solutions. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf9904362
