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Antioxidant capacity of 1-deoxy-D-erythro-hexo-2,3-diulose and D-arabino-hexo-2-ulose. | LitMetric

Antioxidant capacity of 1-deoxy-D-erythro-hexo-2,3-diulose and D-arabino-hexo-2-ulose.

J Agric Food Chem

Department of Food Chemistry and Food Analysis, Berlin Institute of Technology, Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany.

Published: April 2014

AI Article Synopsis

  • - The study examined the antioxidant properties of two specific compounds, 1-deoxyglucosone and d-glucosone, which are important intermediates in the Maillard reaction and have a similar structure to reductones.
  • - Scientists used techniques like the trolox equivalent antioxidant capacity (TEAC) assay and electron paramagnetic resonance (EPR) spectroscopy to measure the antioxidant abilities of these compounds, finding they perform better than their precursors and other products from the Maillard reaction.
  • - The research suggested that the unique and prolonged radical scavenging behavior of these compounds is linked to their chemical structure and transformation, with 1-deoxyglucosone's antioxidant properties declining as it decomposes.

Article Abstract

The antioxidant capacity of two 1,2-dicarbonyl compounds, 1-deoxy-d-erythro-hexo-2,3-diulose (1-deoxyglucosone) and d-arabino-hexo-2-ulose (d-glucosone), was investigated. Both compounds are key intermediates of the Maillard reaction, and both possess a reductone-like structure. The reductive potential of the reductones was measured with the trolox equivalent antioxidant capacity (TEAC) assay and the Folin-Ciocalteu reagent (FCR) assay. Their antioxidant capacity set them apart from their precursors and other typical Maillard reaction products. Using electron paramagnetic resonance (EPR) spectroscopy, the special radical scavenging behavior of 1-deoxyglucosone and d-glucosone was measured. Both exhibited a slow, but constant, scavenging ability over the course of several hours, even days. It was postulated that this characteristic behavior is caused by the isomeric composition and the transformation to the particular antioxidant form. Reaction mixtures of 1-deoxyglucosone showed a correlation between the decrease of antioxidant properties and the decomposition of 1-deoxyglucosone.

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Source
http://dx.doi.org/10.1021/jf404322rDOI Listing

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