Erythorbic acid (isoascorbic acid, D-araboascorbic acid) is a stereoisomer of ascorbic acid (vitamin C).[1] It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature.[2] It is denoted by E number E315, and is widely used as an antioxidant in processed foods.[3]
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IUPAC name
D-erythro-Hex-2-enono-1,4-lactone
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Systematic IUPAC name
(5R)-5-[(1R)-1,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one | |
Other names
D-Araboascorbic acid, Erythorbate, Isoascorbic acid.
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Identifiers | |
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3D model (JSmol)
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ChEBI |
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ChemSpider |
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ECHA InfoCard | 100.001.753 |
E number | E315 (antioxidants, ...) |
PubChem CID
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UNII |
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CompTox Dashboard (EPA)
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Properties | |
C6H8O6 | |
Molar mass | 176.124 g·mol−1 |
Density | 0.704 g/cm3 |
Melting point | 164 to 172 °C (327 to 342 °F; 437 to 445 K) (decomposes) |
Acidity (pKa) | 2.1 |
Hazards | |
NFPA 704 (fire diamond) | |
Related compounds | |
Other cations
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Calcium erythorbate, sodium erythorbate, potassium erythorbate |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references
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Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found.[4] A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.[5]
Since the U.S. Food and Drug Administration banned the use of sulfites as a preservative in foods intended to be eaten fresh (such as salad bar ingredients), the use of erythorbic acid as a food preservative has increased.
It is also used as a preservative in cured meats and frozen vegetables.[6]
It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.[7][8]