Thermal decomposition of ascorbic acid

Vernin, Gaston; Chakib, Soundouss; Rogacheva, S. M.; Obretenov, Tzvetan D.; Párkányi, Cyril

doi:10.1016/s0008-6215(97)00234-6

Cited by 83 publications

(56 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Its identification as a thermal degradation product of thiamin has been described previously (Hartman, Carlin, Scheide, & Ho, 1984). A possible pathway for the formation of 2-methyltetrahydrothiophen-3-one involves aldol condensation between acetaldehyde, derived from cysteine or ASA, and pyruvaldehyde, formed from ASA (Vernin et al, 1998). The aldol condensation product reacts with hydrogen sulphide to produce 2-methyltetrahydrothiophen-3-one.…”

Section: Thiophenonesmentioning

confidence: 87%

“…They are the major volatile products in the reaction of glucose with cysteine (Zhang & Ho, 1991). These alicyclic S-compounds can be formed from the condensation of aldehydes, H 2 S, and mercaptoacetaldehyde (Chen & Ho, 2002), all of which are thermal breakdown products of cysteine and ASA (Mottram & Whitfield, 1995;Vernin, Chakib, Rogacheva, Obretenov, & Párkányi, 1998). It has been suggested that 3,5-dimethyl-1,2,4-trithiolane can be formed by the reaction of two molecules of acetaldehyde with hydrogen sulphide (Takken, van der Linde, de Valois, van Dort, & Boelens, 1976).…”

Section: Alicyclic S-compoundsmentioning

confidence: 99%

“…3,5-Diethyl-1,2,4-trithiolane could also be formed in a similar reaction sequence by the reaction of propanal with hydrogen sulphide. The propanal can be derived from the decomposition of ASA (Vernin et al, 1998).…”

Section: Alicyclic S-compoundsmentioning

confidence: 99%

See 2 more Smart Citations

Aroma compounds generated from thermal reaction of l-ascorbic acid with l-cysteine

Zhang

2010

Food Chemistry

View full text Add to dashboard Cite

Section: Thiophenonesmentioning

confidence: 87%

Section: Alicyclic S-compoundsmentioning

confidence: 99%

See 1 more Smart Citation

Aroma compounds generated from thermal reaction of l-ascorbic acid with l-cysteine

Zhang

2010

Food Chemistry

View full text Add to dashboard Cite

“…Although ascorbic acid is known to produce acetaldehyde and glycolaldehyde when heated at 180 o C (Vernin et al, 1998) and thus, in theory, can produce furan through aldol condensation, however, due to the ease of oxidation and hydrolysis of ascorbic acid in food (Liao and Seib, 1987) and subsequent formation of 2,3-diketogulonic acid (DKG), Perez and Yaylayan (2004), based upon carbohydrate degradation mechanism, proposed the formation of similar four carbon precursors such as an aldotetrose and 2-deoxy-aldotetrose that could be converted into furan (Fig. 6).…”

Section: Figmentioning

confidence: 99%

Precursors, Formation and Determination of Furan in Food

Yaylayan

2006

J. Verbr. Lebensm.

120

View full text Add to dashboard Cite

Key words: Sugars, amino acids, ascorbic acid, 4-hydroxy-2-butenal, lipid oxidation, PUFA, mechanisms of formation and analysis of furan, SMPE-GC/MS, headspace-GC/MS. Abstract:The origins and mechanisms of formation of the recently identifi ed and possible food carcinogen furan are reviewed including analytical methods used for its determination in food products. Literature data indicate a multiple source of furan formation originating from (i) thermal degradation/Maillard reaction of reducing sugars alone or in the presence of amino acids, (ii) thermal degradation of certain amino acids, and thermal oxidation of (iii) ascorbic acid, (iv) poly-unsaturated fatty acids and (v) carotenoids. Two approaches were suggested for the analysis of furan in food samples, one is based on simple headspace-GC/ MS and other is based on solid phase micro-extraction-GC/MS. Both techniques can detect furan in ppb levels and are adequate for monitoring low levels of furan formed in food.

show abstract

“…All the presented mechanism of ascorbic acid degradation are quite complex, there are about 200 different products reported in the literature so far. Upon literature review degradation of ascorbic acid was investigated by different methods: HPLC and spectrophotometry (Jingyan et al 2013), GC-MS (Vernin et al 1998) TG (Lerdkanchanaporn et al 1996). Information about degradation products containing vitamin C are very interesting and useful in terms of safety and effi cacy of food and medical products .…”

Section: Introductionmentioning

confidence: 99%

Non-Isothermal Degradation of Vitamin C by Simultaneous Thermogravimetric and Differential Thermal Analysis

Jelić

Đukić-Drvar

2014

QOL

View full text Add to dashboard Cite

Abstract:The non-isothermal degradation process of Vitamin C (Galenika, Serbia) was investigated by simultaneous thermogravimetric and differential thermal analysis (TG-DTA), in the temperature range from an ambient one up to 650°C. The scope of presented work is toward stability of active pharmaceutical substance -ascorbic acid and calculation of all relevants kinetics parameters: activation energy (Ea), pre-exponential factor (A) and half-time (t 1/2 ) for stability assesment in explored formulation. It was established that the degradation proceeds through fi ve degradation stages (designated as I, II, III, IV and V), which involve: the dehydration, the melting of ascorbic acid, as well as the decomposition of excipients present: microcrystalline cellulose, D-glucose, carboxymethylcellulose, magnesium stearate , lactose and corn starch. During thermal degradation, all excipients increase their thermal stability and some kind of solid-solid and/ or solid-gas interaction occur. The kinetic parameters and reaction mechanism was determined for the II stage, where decomposition of ascorbic acid happened using powerfull kinetic software KINETICS05. Two approaches were used: isoconversional and modell fi tting method. It was concluded that degradation of ascorbic acid is best described with N-th order model with Ea= 139.550kJ/mol, A= 1.9689•10 13 s -1 and n=1.2132.

show abstract

Thermal decomposition of ascorbic acid

Cited by 83 publications

References 15 publications

Aroma compounds generated from thermal reaction of l-ascorbic acid with l-cysteine

Aroma compounds generated from thermal reaction of l-ascorbic acid with l-cysteine

Precursors, Formation and Determination of Furan in Food

Non-Isothermal Degradation of Vitamin C by Simultaneous Thermogravimetric and Differential Thermal Analysis

Contact Info

Product

Resources

About