Nonenzymatic discoloration in dried cabbage. III. Decomposition products of ascorbic acid and glycine.

Ranganna, S. and Setty, L. (1974) Nonenzymatic discoloration in dried cabbage. III. Decomposition products of ascorbic acid and glycine. Journal of Agricultural and Food Chemistry, 22 (6). 1139-1142, 15 ref..

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Abstract

Ascorbic acid (AA) or dehydroascorbic acid (DHA), on heating in an O2 atm., yielded acetaldehyde and CO2 in the alcoholic medium and mostly CO2 in the aqueous medium. A pathway for acetaldehyde formation is proposed. The red condensation product of DHA and glycine (red chromogen B) turned brown on heating in the alcoholic medium, and yielded CO2, formaldehyde, acetaldehyde, and 11 carbonyls, of which 6 were similar to the carbonyls found in the decomposition products of DHA. The brown colour was mainly due to the breakdown products containing N. Gel elution of the brown colouring matter from DHA-glycine ethyl eater condensation product (red chromogen A) yielded 2 fractions having the composition C20H26N2O15 and C12H17NO10. [See FSTA (1974) 6 12J1830 for part II.]

Item Type:	Article
Uncontrolled Keywords:	ASCORBIC-ACID; cabbages, ascorbic acid glycine decomposition products in dried; BROWNING-; cabbages, non-enzymic browning in dried; CABBAGES-; non-enzymic browning in dried cabbages; GLYCINE-; DRIED-FOODS
Subjects:	600 Technology > 08 Food technology > 23 Vegetables
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Feb 2018 06:51
Last Modified:	28 Feb 2018 06:51
URI:	http://ir.cftri.res.in/id/eprint/7130

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