Maillard Degradation Pathways of Vitamin C | Zendy

Smuda Mareen | Zendy; Glomb Marcus A. | Zendy

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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.

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