Antioxidants malic acid

Other Acids. Ascorbic acid (3) is used primarily as an antioxidant and to a lesser extent as an added nutrient ia beverages. It oxidizes readily, preventing the oxidation of certain flavoting compounds. Tartaric (4) and adipic acids are used to a lesser extent ia grape flavored beverages. Malic acid can be used as an alternative to citric acid ia some fmit flavored beverages. 

N.A. Linoleic, oleic, palmitic, and stearic acids, flavonoids, malic acid, anthocyanins, tartaric, tannins, monoterpene glycosides.99182 Antioxidant, internally for varicose veins, excessive menstruation, menopausal syndrome, hemorrhage, and hypertension. 

Malic acid Antioxidant, buffering agent, flavoring agent, chelating agent The powder form has a strongly acid taste and is freely soluble in ethanol and water. However, aqueous solutions are mildly corrosive to carbon steels... 

Acidulants. The preferred acidulant for dilutable (and other) soft drinks is citric acid, which is readily available both as a crystalline solid (citric acid anhydrous) and as a 50% w/w solution in bulk. Other acidulants that are used in specific products include malic acid, lactic acid and tartaric acid. Phosphoric acid, until recently permitted only in cola drinks, is now available for use in the United Kingdom but has so far found little, if any, use in dilutable products. Acids other than citric are usually employed only where a slightly different taste profile is needed. Ascorbic acid is usually employed as an antioxidant rather than as a direct acidulant. 

In addition, malic acid has chelating and antioxidant properties. It may be used with butylated hydroxytoluene as a synergist in order to retard oxidation in vegetable oils. In food products it may be used in concentrations up to 420 ppm. 

CFR allowed the use of malic acid in foodstuffs as an acidifier, aroma enhancer, and pH regulator. Malic acid also contributes to the non-browning of fruits and acts synergistically with antioxidant substances. ... 

Malic acid Acidulant, antioxidant, flavor, buffering agent... 

Used in manuf. of dyestuffs and antioxidants. Acid-base indicator (pH 8.5-9.5). Used for the photometric detn. of malic acid and tartaric acid. Plates by subl. Sol. 

The antioxidant activity of individual tea polyphenols in different model assays showed a proportional relationship to the number of hydrogen radical donors of catechins. A synergistic effect was observed between tea catechins and caffeine, ascorbic, citric, malic, and tartaric acids and tocopherols (153). Formation of oxidation products of (+)-catechin dirring the antioxidative process has been observed in oxidation model studies. According to the proposed mechanism, (+)-catechin can scavenge four radicals per molecule (154, 155). Yamamoto et al. (156) have summarized the chemistry and application aspects of green tea, especially in relation to using their catechins. 

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