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Maillard degradation pathways of vitamin C.

Degradation mechanisms: 75% of the Maillard degradation pathways of ascorbic acid can be explained by oxidative [alpha]fragmentation (31%), [beta]cleavage (32%), and decarboxylation from hydrate/hemiaminal intermediates (12%), which lead to carbonyl and dicarbonyl compounds, carboxylic acids, and am... Full description

Journal Title: Angewandte Chemie (International ed. in English) April 26, 2013, Vol.52(18), pp.4887-4891
Main Author: Smuda, Mareen
Other Authors: Glomb, Marcus A
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: E-ISSN: 1521-3773 ; DOI: 1521-3773 ; DOI: 10.1002/anie.201300399
Link: http://search.proquest.com/docview/1338389202/?pq-origsite=primo
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recordid: proquest1338389202
title: Maillard degradation pathways of vitamin C.
format: Article
creator:
  • Smuda, Mareen
  • Glomb, Marcus A
subjects:
  • Amides–Chemistry
  • Ascorbic Acid–Chemistry
  • Carbon Isotopes–Chemistry
  • Carboxylic Acids–Chemistry
  • Maillard Reaction–Chemistry
  • Oxidation-Reduction–Chemistry
  • Amides
  • Carbon Isotopes
  • Carboxylic Acids
  • Ascorbic Acid
ispartof: Angewandte Chemie (International ed. in English), April 26, 2013, Vol.52(18), pp.4887-4891
description: Degradation mechanisms: 75% of the Maillard degradation pathways of ascorbic acid can be explained by oxidative [alpha]fragmentation (31%), [beta]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 vitaminC.
language: eng
source:
identifier: E-ISSN: 1521-3773 ; DOI: 1521-3773 ; DOI: 10.1002/anie.201300399
fulltext: fulltext
issn:
  • 15213773
  • 1521-3773
url: Link


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descriptionDegradation mechanisms: 75% of the Maillard degradation pathways of ascorbic acid can be explained by oxidative [alpha]fragmentation (31%), [beta]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 vitaminC.
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