THE ROLE OF DEHYDROASCORBIC AND DEHYDROREDUCTIC ACIDS IN THE BROWNING REACTION<sup>a</sup>

Dulkin, S. I.; Friedemann, Theodore E.

doi:10.1111/j.1365-2621.1956.tb16951.x

Cited by 20 publications

(12 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These studies have shown that heated, deoxygenated solutions of reductone produced no color over the pH range of 4 to 11. This is concordant with observations regarding other reductones in which the dehydroforms were the ones which browned (3).…”

Section: Resultssupporting

confidence: 92%

BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSES^a,^b

Lento

Underwood

Willits

1960

Journal of Food Science

View full text Add to dashboard Cite

The primary decomposition products of the reducing hexose sugars are generally considered to be glyceraldehyde and its ketoisomer dihydroxyacetone. These two trioses can enolize in alkaline solution to give the 1,2 triose endiol, and it is through this common product that these two compounds are inter-related.Many investigators (1,6,7,11,12,13,16,17) have shown that acetol, methylglyoxal and triose-reductone are produced from glyceraldehyde, dihydroxyacetone and from the hexose sugars. Sattler and Zerban (14) have suggested that glyceraldehyde and dihydroxyacetone are intermediates in the formation of acetol methylglyoxal and triose-reductone. Likewise it has been suggested by Zerban and Sattler (18,19) and by Enders (5) that methylglyoxal, acetol and triose-reductone have a role in the darkening (browning) of hexose and triose sugars. It would appear that the pH of sugar solutions has a pronounced effect on the production of these carbonyls. It has been shown by Meyerhoff and Lohmann .(ll) and Thornton and Speck (16) that in acid solution methylglyoxal is formed from dihydroxyacetone and by Nodzu et al (11) and Prey et al (13) that acetol, and by Bauer and Teed (2) and Weygand (17) that triose-reductone are formed in alkaline solutions. These findings together with work done at this laboratory (8) suggest that browning (caramelization) of hexose and triose sugars proceed through the intermediate formation of methylglyoxal, acetol and triose-reductone depending upon the pH of the solution.This study was undertaken to obtain a better understanding of the intermediates formed in the browning of the trioses, dihydroxyacetone and glyceraldehyde, in solutions of pH 4 to 11. EXPERIMENTAL

show abstract

Section: Resultssupporting

confidence: 92%

BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSES^a,^b

Lento

Underwood

Willits

1960

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Although AA-induced browning in citrus products is well known (Braverman, 1963) discoloration involving the reaction of amino acids with DHAA or DKGA has not been widely investigated. Dulkin and Friedemann (1956) reported that AA oxidation to DHAA was a prerequisite to browning. They also observed that the rate of browning was not affected by tryptophan ad- dition and suggested that browning was not identical to the typical Maillard reaction.…”

Section: Dehydroascorbic Acid Productionmentioning

confidence: 99%

“…Research prior to 1948 has been reviewed by Stadman (1948). Since then, there have been excellent reviews by Hodge (1953), Shaw et al, (1977), and Handwerk and Coleman (1987). While some progress has been made, the chemistry of many of the browning reactions is not well understood.…”

Section: Introductionmentioning

confidence: 99%

Nonenzymatic Browning in Aseptically Packaged Orange Drinks: Effect of Ascorbic Acid, Amino Acids and Oxygen

Kacem

Cornell

Marshall

et al. 1987

Journal of Food Science

View full text Add to dashboard Cite

Nonenzymatic browning of single strength orange juice and synthetic orange drinks containing 10% (v/v) orange juice has been studied under aerobic and anaerobic conditions. The juice and drinks were aseptically packaged into two types of flexible film (retort pouch and polyethylene Whirl-Park) and stored at 20 wk at 24°C. Ascorbic acid retention was affected by the processing itself, the concentration of added amino acids, and by the packaging material. The effect of amino acids on browning was found to be linear with concentration and was more pronounced in the presence of high levels of ascorbic acid.

show abstract

“…It had been found in earlier work (23) that dehydroascorbic acid was also capable of initiating the very rapid oxidation of fat in an aqueous system. Since then it has been shown (9,19) that under certain condi-tions ascorbic acid can be regenerated from dehydroascorbic acid by oxido-reduction reactions.…”

Section: H Effect Of Copper Chelating Agents On Activity Of Ascorbic mentioning

confidence: 99%

EFFECT OF COPPER CHELATING AGENTS ON THE PRO‐OXIDANT ACTIVITY OF ASCORBIC ACID WITH UNSATURATED FATS^a,^b,

Kelley

Watts

1957

Journal of Food Science

View full text Add to dashboard Cite

THE ROLE OF DEHYDROASCORBIC AND DEHYDROREDUCTIC ACIDS IN THE BROWNING REACTION^a

Cited by 20 publications

References 5 publications

BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSES^a,^b

BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSES^a,^b

Nonenzymatic Browning in Aseptically Packaged Orange Drinks: Effect of Ascorbic Acid, Amino Acids and Oxygen

EFFECT OF COPPER CHELATING AGENTS ON THE PRO‐OXIDANT ACTIVITY OF ASCORBIC ACID WITH UNSATURATED FATS^a,^b,

Contact Info

Product

Resources

About

THE ROLE OF DEHYDROASCORBIC AND DEHYDROREDUCTIC ACIDS IN THE BROWNING REACTIONa

Cited by 20 publications

References 5 publications

BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSESa,b

BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSESa,b

Nonenzymatic Browning in Aseptically Packaged Orange Drinks: Effect of Ascorbic Acid, Amino Acids and Oxygen

EFFECT OF COPPER CHELATING AGENTS ON THE PRO‐OXIDANT ACTIVITY OF ASCORBIC ACID WITH UNSATURATED FATSa,b,

Contact Info

Product

Resources

About

THE ROLE OF DEHYDROASCORBIC AND DEHYDROREDUCTIC ACIDS IN THE BROWNING REACTION^a

BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSES^a,^b

BROWNING OF SUGAR SOLUTIONS. V. EFFECT OF PH ON THE BROWNING OF TRIOSES^a,^b

EFFECT OF COPPER CHELATING AGENTS ON THE PRO‐OXIDANT ACTIVITY OF ASCORBIC ACID WITH UNSATURATED FATS^a,^b,