Isolation and Identification of 2-(<scp>d</scp>-<i>threo</i>-Trihydroxypropyl)-5-(<scp>d</scp>-<i>glycero</i>-2′,3′-dihydroxypropyl)pyrazine and Its 6-Isomer from the Browning Reaction between Xylose and Ammonium Formate

Tsuchida, Hironobu; Tachibana, Shiro; Kômoto, Masahiko

doi:10.1080/00021369.1976.10862198

Cited by 4 publications

(5 citation statements)

References 4 publications

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“…In the following we will call them deoxyrhamnosazine (DOR) and deoxyfucosazine (DOFu), following a scheme by Komoto. 27 Considering the effect of the increasing water content (Fig. 7) we have found that the reactions all followed a similar trend: for water dilution above a molar ratio of 7, yields dropped drastically for the chosen reaction conditions.…”

Section: Changing the Saccharide Reactantsmentioning

confidence: 70%

“…The products from sugar-ammonia reactions, so-called ammonia-caramel, have been systematically studied since the 60s 24,25 and the mechanism of formation of DOF and FZ has been elucidated in a number of papers by Komoto and co-workers. 26–28 Therefore, separation and characterization of the main products by HPLC-MS and 1 H NMR was straightforward and is shown in the ESI †…”

Section: Resultsmentioning

confidence: 99%

“…In the following we will call them deoxyrhamnosazine (DOR) and deoxyfucosazine (DOFu), following a scheme by Komoto. 27…”

Section: Resultsmentioning

confidence: 99%

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Microwave-irradiated rapid synthesis of antimicrobial pyrazine derivatives in reactive eutectic media

et al. 2022

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Section: Changing the Saccharide Reactantsmentioning

confidence: 70%

Section: Resultsmentioning

confidence: 99%

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Microwave-irradiated rapid synthesis of antimicrobial pyrazine derivatives in reactive eutectic media

et al. 2022

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“…Kreatinin an der Bildung von m u t a g e n e n u n d k a n z e r o g e n e n Verbindun- (37,40,88,89). Kreatinin an der Bildung von m u t a g e n e n u n d k a n z e r o g e n e n Verbindun- (37,40,88,89).…”

Section: Abbau Der 3-desoxyosoneunclassified

Der Abbau von reduzierenden Zuckern und Aminen bei der Maillard-Reaktion

Ledl

1991

Z Ernährungswiss

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Through the Maillard reaction, occurring in food and in the human body, reducing sugars, amino acids and proteins are transformed. Some general and also specific degradation pathways for pentoses, mono- and disaccharides can be defined. The structures of the products are influenced by the type of amine (primary or secondary). During the degradation reactions C-C fissions of the sugars and amino acids (Strecker degradation) can be observed. Some Maillard products are suited as indicator substances to determine the extent of the Maillard reaction.

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“…The harmful contaminants that can be found more often in foods are: minerals and inorganic elements at levels higher than those required by the human body; toxins such as ochratoxin A, fumonisin B1 and B2, and aflatoxins; antibiotics used on farm animals; reaction products among food ingredients, such as aromatic heterocyclic compounds, pyrazines or acrylamides; pesticides; heavy metals such as mercury; formation of semicarbazide; bacteria due to low hygienic conditions in the processing environment or to contamination of starting materials used, such as cronobacteria which pose higher risk to children [4][5][6][7][8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Quality and Safety in Commercial Baby Foods

Calabretti¹,

Calabrese²,

Campisi³

et al. 2017

JFNR

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Nutrient-rich baby foods are required with particularly high standards of quality and safety expressed through product specifications or attributes. These foods are generally subjected to thermal processes that could involve a reduction of essential elements, as well as in the formation of potentially harmful molecules. This paper aimed at detecting the presence, in some baby foods, of compounds derived from Maillard reactions, 5-hydroxymethylfurfural (HMF) and total Maillard Reaction Products (MRPs), as well as at evaluating the hypothetical levels of HMF daily intake by infants and children fed with the tested products. Baby food samples included milk powders, lyophilized meat-based foods, powdered creams based on cereals, homogenized jarred foods based on processed cheese, fish, vegetables, and meat. As far as the healthiness of the tested foods is concerned, significant quantities of total MRPs were found. The lyophilized meat-based foods samples showed the highest levels of total MRPs. At 380 nm, all the samples exceeded the total MRPs concentration of 1000 mg/100g. The analysis revealed the presence of HMF in all the samples under study. However, none of the samples exceeded the threshold concentration of 20 mg/Kg. The highest values were recorded for the category of lyophilized meat-based foods and for a sample of homogenized veal-based food. The results for the hypothetical daily levels of HMF intake by babies showed that, for the age group over 12 months, a value of 3.6 mg was reached. The largest percentage contribution was imputable to the homogenized jarred foods based on proteins and vegetables.

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Isolation and Identification of 2-(d-threo-Trihydroxypropyl)-5-(d-glycero-2′,3′-dihydroxypropyl)pyrazine and Its 6-Isomer from the Browning Reaction between Xylose and Ammonium Formate

Cited by 4 publications

References 4 publications

Microwave-irradiated rapid synthesis of antimicrobial pyrazine derivatives in reactive eutectic media

Microwave-irradiated rapid synthesis of antimicrobial pyrazine derivatives in reactive eutectic media

Der Abbau von reduzierenden Zuckern und Aminen bei der Maillard-Reaktion

Quality and Safety in Commercial Baby Foods

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