**Identification and Synthesis**
– Also known as Araboascorbic acid, Erythorbate, and Isoascorbic acid
– CAS Number: 89-65-6
– ChEBI: 51438
– ChemSpider: 16736142
– ECHA InfoCard: 100.001.753
**Usage**
– Widely used as an antioxidant in processed foods
– Used as a preservative in cured meats and frozen vegetables
– Increased use as a food preservative since the ban on sulfites by the U.S. FDA
– Denoted by E number E315
– First synthesized in 1933 by German chemists Kurt Maurer and Bruno Schiedt
**Clinical Trials and Studies**
– Clinical trials showed no effect on vitamin C uptake or clearance
– Found to enhance nonheme-iron absorption
– Investigated aspects of the nutritional value of erythorbic acid
– One study focused on effects on vitamin C metabolism in young women
– Conducted trials to explore various properties and effects
**References**
– Study by Dr. R. Walker, Professor of Food Science, University of Surrey, England
– Current EU approved additives and their E Numbers by the Food Standards Agency
– Research by Sauberlich, HE; Tamura T; Craig CB; Freeberg LE; Liu T
– Study by Fidler, MC; Davidsson L; Zeder C; Hurrell RF
– Handbook of Food Science, Technology and Engineering by Hui YH
**Chemical Properties**
– Stereoisomer of ascorbic acid (vitamin C)
– Synthesized from methyl 2-keto-gluconate and sodium methoxide
– Can be synthesized from sucrose or certain strains of Penicillium
– Also known as isoascorbic acid and araboascorbic acid
– Standard state data at 25°C (77°F), 100kPa
**Historical Significance**
– First synthesized by Kurt Maurer and Bruno Schiedt in 1933
– Initial research published in Berichte der Deutschen Chemischen Gesellschaft
– Other related compounds include calcium erythorbate, sodium erythorbate, potassium erythorbate
– Used as a substitute for sulfites in fresh foods
– Has a long history of use as a preservative in various food products
Erythorbic acid (isoascorbic acid, D-araboascorbic acid) is a stereoisomer of ascorbic acid (vitamin C). 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. It is denoted by E number E315, and is widely used as an antioxidant in processed foods.
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| Names | |
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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 | |
3D model (JSmol)
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| ChEBI | |
| ChemSpider | |
| ECHA InfoCard | 100.001.753 |
| E number | E315 (antioxidants, ...) |
PubChem CID
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| UNII | |
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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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. A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption.
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.
It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.