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Effect of gamma radiation on sugars and vitamin C: Radiolytic pathways

Author:
Ramírez-Cahero, Hiram F., Valdivia-López, Ma. Angeles
Source:
Food chemistry 2018 v.245 pp. 1131-1140
ISSN:
0308-8146
Subject:
air, aqueous solutions, ascorbic acid, carboxylic acids, dehydroascorbic acid, free radicals, fructose, furfuryl alcohol, gamma radiation, glucose, high performance liquid chromatography, hydroxymethylfurfural, irradiation, mass spectrometry, sucrose, ultraviolet-visible spectroscopy
Abstract:
The radiolytic decomposition of glucose, fructose, sucrose, ascorbic acid (H2A) and dehydroascorbic acid (DHAA), induced by ionizing radiation, was investigated. Aqueous solutions of these compounds were gamma-irradiated at doses of 0.5, 0.7 and 1 kGy, with a dose rate of 0.04 kGy/min, in the presence of air, followed by HPLC, HPLC-MS, EPR, and UV–VIS spectroscopy analysis of the resulting mixtures. Carboxylic acids, 2-furaldehyde, 5-hydroxymethyl-2-furaldehyde, furfuryl alcohol, 2-furoic acid and 2(5H)-furanone were identified in solutions of sugars and vitamin C, by comparing with standards. EPR studies exhibited a higher amount of free radicals for fructose than the other sugars, and more for DHAA than H2A. Additionally, spectroscopic determinations showed a typical UV–VIS absorption for furans during the storage of irradiated solutions. Formation and decomposition routes for furanoids and aliphatic carboxylic acids, and mechanistic pathways for the radiolytic induced rupture of glucose, fructose, sucrose and vitamin C have been proposed.
Agid:
5870156