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Browning of Dehydroascorbic Acid and Chlorogenic Acid as a Function of Water Activity
Author(s) -
MONSALVE G. ADELMO,
POWERS JOSEPH R.,
LEUNG HENRY K.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03950.x
Subject(s) - browning , dehydroascorbic acid , chemistry , chlorogenic acid , food science , decomposition , kinetics , biochemistry , ascorbic acid , organic chemistry , physics , quantum mechanics
Browning and degradation of dehydroascorbic acid (DHA) and chlorogenic acid (CA) at pH 6, was studied at variable water activities (a w ) and temperature in a model food system containing cellulose, DHA and/or CA. Rate of DHA browning followed an apparent zero order reaction and was maximum at intermediate a w . Activation energies for browning ranged from 13‐17 Kcal and were independent of a w . Browning and degradation of CA was negligible at a w below 0.6. CA loss in the DHA‐CA mixture was apparently delayed by decomposition products of DHA and this was pronounced at high a w .