Browning of Dehydroascorbic Acid and Chlorogenic Acid as a Function of Water Activity

Authors

  • ADELMO MONSALVE G.,

    1. Authors Monsalve and Powers are with the Dept. of Food Science & Human Nutrition, Washington State Univ., Pullman, WA 99164-6330. Author Leung is with Kraft, Inc., 801 Waukegan Rd., Glenview, IL 60026.
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  • JOSEPH R. POWERS,

    1. Authors Monsalve and Powers are with the Dept. of Food Science & Human Nutrition, Washington State Univ., Pullman, WA 99164-6330. Author Leung is with Kraft, Inc., 801 Waukegan Rd., Glenview, IL 60026.
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  • HENRY K. LEUNG

    1. Authors Monsalve and Powers are with the Dept. of Food Science & Human Nutrition, Washington State Univ., Pullman, WA 99164-6330. Author Leung is with Kraft, Inc., 801 Waukegan Rd., Glenview, IL 60026.
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  • The senior author gratefully acknowledges the Gran Mariscal de Ayacucho and CIEPE Foundation of Venezuela for financial support throughout his graduate studies. This manuscript is part of the M.Sc thesis of the senior author.

ABSTRACT

Browning and degradation of dehydroascorbic acid (DHA) and chlorogenic acid (CA) at pH 6, was studied at variable water activities (aw) and temperature in a model food system containing cellulose, DHA and/or CA. Rate of DHA browning followed an apparent zero order reaction and was maximum at intermediate aw. Activation energies for browning ranged from 13-17 Kcal and were independent of aw. Browning and degradation of CA was negligible at aw below 0.6. CA loss in the DHA-CA mixture was apparently delayed by decomposition products of DHA and this was pronounced at high aw.

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