Formation of hydroxycarbonyl and dicarbonyl compounds during degradation of monosaccharides

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F07%3A00019257" target="_blank" >RIV/60461373:22330/07:00019257 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Formation of hydroxycarbonyl and dicarbonyl compounds during degradation of monosaccharides

Original language description

The formation of hydroxycarbonyl and dicarbonyl compounds from monosaccharides (glucose, fructose, arabinose, glyceraldehyde, and 1,3-dihydroxyacetone) was studied in three different model systems comprising an aqueous and alkaline solution of potassiumperoxodisulfate (K2S2O8), and a solution of sodium hydroxide, respectively. In total, six hydroxycarbonyl (in the form of O-ethyloximes) and six dicarbonyl compounds (as quinoxaline derivatives) were identified by GC/MS. Acetol, glycolaldehyde, 1,3-dihydroxyacetone, methylglyoxal, and glyoxal were the most abundant low molecular weight carbonyls. Within the model systems studied, the yield of hydroxycarbonyl and dicarbonyl compounds was 0.32-4.90% (n/n) and 0.35-9.81% (n/n), respectively. The yield of dicarbonyls was higher than that of hydroxycarbonyls only in aqueous solution of K2S2O8 and in the other two model systems an inverse ratio of these two carbonyls was found. For the first time, ethylglyoxal was identified as a sugar degrad

Czech name

Vznik hydroxykarbonylových a dikarbonylových sloučenin při degradaci monosacharidů

Czech description

Vznik hydroxykarbonylových a dikarbonylových sloučenin při degradaci monosacharidů; hydroxykarbonylové sloučeniny, dikarbonylové sločeniny, monosacharidy, glukosa, fruktosa, arabinosa, glyceraldehyd, 1,3-dihydroxyaceton

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/OC%20125" target="_blank" >OC 125: Characterisation and properties of important Maillard reaction products</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2007

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Volume of the periodical

25

Issue of the periodical within the volume

3

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

12

Pages from-to

119-130

UT code for WoS article

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EID of the result in the Scopus database

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