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KOJIC ACID CONVERSION TO A YELLOW PRODUCT(S) BY THE HEMOGLOBLIN/H 2 O 2 SYSTEM 1
Author(s) -
KAHN VARDA,
LINDNER PINHAS,
ZAKIN VARDA
Publication year - 1995
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1995.tb00523.x
Subject(s) - kojic acid , product (mathematics) , chemistry , food science , computer science , biochemistry , mathematics , enzyme , tyrosinase , geometry
Kojic acid (5‐hydroxy‐2‐(hydroxymethyl)‐4H‐pyran‐4‐one; also named 5‐hydroxy‐2‐(hydroxymethyl)‐γ‐pyrone) in the presence of hydrogen peroxide, but not in its absence, can be oxidized by hemoglobin (Hb) to a yellow product(s). The yellow product(s) formed is characterized by a peak at 370–380 nm and is fluorescent. The relationship between the rate of oxidation of kojic acid and various concentrations of hemoglobin and of H 2 O 2 is described. The changes with time in the spectrum of product(s) obtained when kojic acid is acted upon by the Hb/H 2 O 2 system and the relationship between the various concentrations of hemoglobin, of kojic acid and of H 2 O 2 on the spectrum of the “final yellow product(s)” are shown.