ascorbic acid oxidase
Oxford Food & Nutrition Dictionary:
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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.
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Oxford Food & Nutrition Dictionary
A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.
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