How does Vitamin C prevent applesauce from turing brown?

Question

Vitamin C can be added to applesauce to inhibit it from becoming brown in color when exposed to the air. Discuss below how this protection occurs based on the reactions of Vitamin C and its possible role as a sacrificial antioxidant.

Answer 1

A very good description of ascorbic acid (vitamin C) and the oxidized form of ascorbic acid known as dehydroascorbic acid can be found on Wikipedia. Ascorbic acid is highly reactive to oxygen and works as a sacrificial body to mop up oxygen before it can react with other chemicals. Ascorbic acid is commonly used as a preservative not only to reduce browning of foods, which is the result of oxidation of iron in the applesauce, but also to extend the shelf life of foods.

http://en.wikipedia.org/wiki/Ascorbic_acid

Answer 2

Vitamin C is a good antioxidant and thus helps applesauce which is rich in iron from getting oxidised and thus turning brown. I cannot go into the reactions. Sorry.