Dehydroascorbic Acid in Cabbage

Abstract

When cabbage was chopped with a knife there was a 13.5% loss of reduced ascorbic acid (RAA) (Loeffler and Ponting) after standing 120 mins. The values for dehydroascorbic acid (DHAA) indicated that most of this was not lost but changed to the reversibly oxidized form. The total ascorbic acid (TAA) after 120 mins. was 5.8% less than at the start. Shredding with a hand grater caused a total vitamin destruction of 4.7% and an increase in the amt. changed to DHAA. When cabbage was boiled 12 mins. and then held on the steam table 2 hrs., only 25% of the TAA in the freshly cooked cabbage was retained, and 50% of the total amt. present was in the form of DHAA.