Maillard Degradation Pathways of Vitamin C

Angewandte Chemie International EditionVolume 52, Issue 18 p. 4887-4891 Communication Maillard Degradation Pathways of Vitamin C Mareen Smuda, Mareen Smuda Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale (Germany)Search for more papers by this authorProf. Dr. Marcus A. Glomb, Corresponding Author Prof. Dr. Marcus A. Glomb marcus.glomb@chemie.uni-halle.de Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale (Germany)Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale (Germany)Search for more papers by this author Mareen Smuda, Mareen Smuda Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale (Germany)Search for more papers by this authorProf. Dr. Marcus A. Glomb, Corresponding Author Prof. Dr. Marcus A. Glomb marcus.glomb@chemie.uni-halle.de Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale (Germany)Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle/Saale (Germany)Search for more papers by this author First published: 28 March 2013 https://doi.org/10.1002/anie.201300399Citations: 57Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Degradation mechanisms: 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. Citing Literature Supporting Information As a service to our authors and readers, this journal provides supporting information supplied by the authors. Such materials are peer reviewed and may be re-organized for online delivery, but are not copy-edited or typeset. Technical support issues arising from supporting information (other than missing files) should be addressed to the authors. Filename Description anie_201300399_sm_miscellaneous_information.pdf74.9 KB miscellaneous_information Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Volume52, Issue18April 26, 2013Pages 4887-4891 RelatedInformation