Maillard Degradation Pathways of Vitamin C. Issue 18 (28th March 2013)

• Record Type: Journal Article
• Authors: Smuda, Mareen; Glomb, Marcus A.
• Is Part Of: Angewandte Chemie international edition. Volume 52:Issue 18(2013)
• Page Start: 4887
• Page End: 4891
• Publication Date: 2013-03-28
• Subjects: Chemistry -- Periodicals; 540
• DOI: 10.1002/anie.201300399
• Languages: English
• ISSNs: 1433-7851

Abstract

<abstract abstract-type="graphical" xml:lang="en"> <title> <x xml:space="preserve">Abstract</x> </title> <p> <bold>Degradation mechanisms</bold>: 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.<boxed-text content-type="graphic" position="anchor" orientation="portrait"><graphic position="anchor" mimetype="image" xlink:href="ark:/27927/pgg1xpszgf3" orientation="portrait" xlink:type="simple" xmlns:xlink="http://www.w3.org/1999/xlink" /></boxed-text></p> </abstract>