Premium
An evaluation of methyl 2‐oxocyclopentanecarboxylate as an iron(III) trap: food perspectives
Author(s) -
Blanco Carlos,
Rojas Antonio,
Caballero Isabel,
Alvarez Inmaculada,
Armentia Alicia
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01036.x
Subject(s) - chemistry , chelation , bioavailability , tautomer , aqueous solution , reaction rate constant , nutrient , inorganic chemistry , kinetics , environmental chemistry , medicinal chemistry , organic chemistry , biology , physics , quantum mechanics , bioinformatics
Summary The 1,3‐ketoesters have great potential in the food industry, as they are suitable for trapping flavours because of their chelating effects. The results obtained for tautomerization rate constants, as a function of temperature, have allowed us to establish a fourth order enthalpic analytical equation of temperature, suggesting an overall entropic control of tautomerization. Iron, which is present as a trace element in foods and drinks, is of critical importance for the normal early growth and development of infants. The nutritional status of iron may affect the metabolism of other nutrients. In fact, iron chelates have significant beneficial effects in increasing iron bioavailability in human diets. As a result the abilities of methyl 2‐oxocyclopentanecarboxylate to chelate iron(III) in aqueous solutions was investigated. Thermodynamic and kinetic parameters associated with the double‐pathway mechanism of monochelate complexation have been determined and the advantages of kinetically and thermodynamically controlled processes are discussed.