Amadori compounds, radical induced

Radical Induced Formation of D-Glucosone from Amadori Compounds... 

By measurement of the decrease of the stable DPPH radical in aqueous solutions of Fru-Ala heated for 2 hrs at 80 °C and different pH-values in the absence and presence of copper ions, it turned out that the amount of radicals formed by decompositon of the Amadori compound increases by increasing the pH value in the presence of copper ions the radical concentration is further enhanced. Our results reveal that the concentration of free radicals in heated solutions of Amadori compounds has the same characteristic as the radical induced formation of glucosone (cf. Figure 7) supporting the radical mechanism taking place during the formation of the glucosone by decomposition of Amadori compounds. 

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