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Elsevier, Carbohydrate Research, 2(229), p. 307-322

DOI: 10.1016/s0008-6215(00)90577-9

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Influence of malondialdehyde on the Maillard degradation of Amadori compounds

Journal article published in 1992 by Antonio Gómez-Sánchez, Isidro Hermosín ORCID, Inés Maya
This paper is available in a repository.
This paper is available in a repository.

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Abstract

1-Amino-1-deoxy-d-fructose (7), and its N-butyl derivative (8), reacted with malondialdehyde to yield the 1-deoxy-1-(3-oxo-1-propenylamino)-d-fructoses 9 and 10, respectively. Small proportions of 4-methyl-1,4-dihydro-3,5-pyridinedicarbaldehyde (12) and 1-deoxy-1-(3,5-diformyl-4-methyl-1,4-dihydropyridin-1-yl)-d-fructose (14) were also formed in the reaction with 7, and of 1-butyl-4-methyl-1,4-dihydro-3,5-pyridinedicarbaldehyde (13) in the reaction with 8. The reaction of 7 with methylmalondialdehyde afforded 1-deoxy-1-(2-methyl-3-oxo-1-propenylamino)-d-fructose (11). The enaminals 9 and 10 cyclised, in neutral or weakly alkaline aqueous solution, into a mixture of 4-(d-arabino-tetritol-1-yl)-3-pyrrolecarbaldehyde (15 and 17), respectively) and 3-(d-arabino-tetritol-1-yl)-4-pyridone (19 and 21, respectively). Small proportions of 4-(hydroxymethyl)-3-pyrrolecarbaldehyde (16) and 3-(hydroxymethyl)-4-pyridone (20) were also formed in the cyclisation of 9, and of 1-butyl-4-(α,β-d-erythrofuranosyl)-3-pyrrolecarbaldehyde (18α,β) in the cyclisation of 10. All of the heterocyclic compounds were unstable.