3.8 Article

ESR- Studies on reducing Properties and pH-dependent Complexation of Copper (II)- Ions through Maillard- Reaction Products

期刊

DEUTSCHE LEBENSMITTEL-RUNDSCHAU
卷 112, 期 3, 页码 107-113

出版社

B BEHES VERLAG GMBH & CO KG

关键词

-

向作者/读者索取更多资源

Reducing compounds are able to degrade oxidizers and to transfer electrons as well as protons to free radicals. Therefore, the reducing potential is attributed a significant role for the estimation of antioxidant properties. However, complexing of redox-active metal ions is equally important, because the reduction of these could induce redox-cycling and generate reactive oxygen species, thus creating an oxidative environment. Mostly vitamins and polyphenols are known as endogenous antioxidants in food samples, but in processed food degradation products of carbohydrates formed during Maillard reaction are from importance for the oxidative stability as well. For that reason, electron paramagnetic resonance (EPR) studies of the cyclic reductone ethers 3-hydroxy-2-methyl-4H-pyran-4-one (maltol) and 3,5-dihydroxy-6-methyl-2,3-dihydro-4H-pyran-4-one (DHHM) were conducted. With this method it was possible to measure the reducing abilities and the pH dependent complex formation with copper(II) ions of both substances.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

3.8
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据