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Maillard Degradation Pathways of Vitamin C
Author(s) -
Smuda Mareen,
Glomb Marcus A.
Publication year - 2013
Publication title -
angewandte chemie international edition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.831
H-Index - 550
eISSN - 1521-3773
pISSN - 1433-7851
DOI - 10.1002/anie.201300399
Subject(s) - maillard reaction , chemistry , hemiaminal , decarboxylation , degradation (telecommunications) , oxidative cleavage , organic chemistry , hydrate , fragmentation (computing) , ascorbic acid , biochemistry , food science , catalysis , telecommunications , computer science , operating system
Degradation mechanisms : 75 % of the Maillard degradation pathways of ascorbic acid can be explained by oxidative α fragmentation (31 %), β cleavage (32 %), and decarboxylation from hydrate/hemiaminal intermediates (12 %), which lead to carbonyl and dicarbonyl compounds, carboxylic acids, and amide advanced glycation endproducts. The results are a major step forward in the understanding of changes occurring in systems containing vitamin C.