Oxidative and non-oxidative alkali-catalysed degradation of L-ascorbic acid

A multiple linear regression approach to the estimation of carboxylic acid ester and lactone alkaline hydrolysis rate constants

Pesticides, pharmaceuticals, and other organic contaminants often undergo hydrolysis when released into the environment; therefore, measured or estimated hydrolysis rates are needed to assess their environmental persistence. An intuitive multiple linear regression (MLR) approach was used to develop robust QSARs for predicting base-catalyzed rate constants of carboxylic acid esters (CAEs) and lactones. We explored various combinations of independent descriptors, resulting in four primary models (two for lactones and two for CAEs), with a total of 15 and 11 parameters included in the CAE and lactone QSAR models, respectively. The most significant descriptors include pKa, electronegativity, charge density, and steric parameters. Model performance is assessed using Drug Theoretics and Cheminformatics Laboratory's DTC-QSAR tool, demonstrating high accuracy for both internal validation (r2 = 0.93 and RMSE = 0.41-0.43 for CAEs; r2 = 0.90-0.93 and RMSE = 0.38-0.46 for lactones) and external validation (r2 = 0.93 and RMSE = 0.43-0.45 for CAEs; r2 = 0.94-0.98 and RMSE = 0.33-0.41 for lactones). The developed models require only low-cost computational resources and have substantially improved performance compared to existing hydrolysis rate prediction models (HYDROWIN and SPARC).

Inhibition of the liquefaction of alkali-induced egg white gel by sodium ascorbate

Effects of sodium ascorbate (1%, 2%, 3%) on the liquefaction of alkali-induced egg white gel (EWG) were investigated. Results showed hardness and water holding capacity (WHC) gradually decreased at 1%. However, hardness and WHC declined and then rose at 2% and 3%. Microstructural changes further confirmed the effects of sodium ascorbate on hardness and WHC. Electrophoresis showed sodium ascorbate caused the cross-linking between proteins, which was more resistant to degradation. Fourier transform infrared spectroscopy (FTIR) and surface hydrophobicity indicated sodium ascorbate significantly changed protein structure, especially at 2% and 3% resulted in protein reaggregation, increasing β-sheet, and decreasing surface hydrophobicity in the later stage. In general, sodium ascorbate didn't inhibit the liquefaction of alkali-induced EWG at 1%, but did effectively at 2% and 3%. Therefore, high concentrations of sodium ascorbate possess the potential to inhibit the "alkali injury liquefaction" of preserved egg whites without heavy metals.

Chemical contaminants in canned food and can-packaged food: a review

Canning, as a preservation technique, is widely used to extend the shelf life as well as to maintain the quality of perishable foods. During the canning process, most of the microorganisms are killed, reducing their impact on food quality and safety. However, the presence of a range of undesirable chemical contaminants has been reported in canned foods and in relation to the canning process. The present review provides an overview of these chemical contaminants, including metals, polymeric contaminants and biogenic amine contaminants. They have various origins, including migration from the can materials, formation during the canning process, or contamination during steps required prior to canning (e.g. the disinfection step). Some other can-packaged foods (e.g. beverages or milk powder), which are not canned foods by definition, were also discussed in this review, as they have been frequently studied simultaneously with canned foods in terms of contamination. The occurrence of these contaminants, the analytical techniques involved, and the factors influencing the presence of these contaminants in canned food and can-packaged food are summarized and discussed.

A copper complex of an unusual hy-droxy-carboxyl-ate ligand: [Cu(bpy)(C4H4O6)]

A copper(II) complex, (2,2'-bi-pyridine-κ2 N,N')[2-hy-droxy-2-(hy-droxy-methyl-κO)propane-dioato-κ2 O 1,O 3]copper(II), [Cu(C4H4O6)(C10H8N2)], containing the unusual anionic chelating ligand 2-(hy-droxy-meth-yl)tartronate, has been synthesized. [Cu(bpy)2(NO3)](NO3) was mixed with ascorbic acid and Dabco (1,4-di-aza-bicyclo-[2.2.2]octa-ne) in DMF (dimethylformamide) solution in the presence of air to produce the title compound. The structure consists of square-pyramidal complexes that are joined by Cu⋯O contacts [2.703 (2) Å] into centrosymmetric dimers. The C4H4O6 2- ligand, which occupies three coordination sites at Cu, has previously been identified as an oxidation product of ascorbate ion.

An untargeted metabolomics study of blood pressure: findings from the Bogalusa Heart Study

OBJECTIVE

To identify novel and confirm previously reported metabolites associated with SBP, DBP, and hypertension in a biracial sample of Bogalusa Heart Study (BHS) participants.

METHODS

We employed untargeted, ultra-high performance liquid chromatography tandem mass spectroscopy metabolomics profiling among 1249 BHS participants (427 African-Americans and 822 whites) with BP and covariable data collected during the 2013 to 2016 visit cycle. A total of 1202 metabolites were tested for associations with continuous and binary BP phenotypes using multiple linear and logistic regression models, respectively, in overall and race-stratified analyses.

RESULTS

A total of 24 novel metabolites robustly associated with BP, achieving Bonferroni-corrected P less than 4.16 × 10 in the overall analysis and consistent effect sizes across race groups. The identified metabolites included three amino acid and nucleotide metabolites from histidine, pyrimidine, or tryptophan metabolism sub-pathways, seven cofactor and vitamin or xenobiotic metabolites from the ascorbate and aldarate metabolism, bacterial/fungal, chemical, and food component sub-pathways, 10 lipid metabolites from the eicosanoid, phosphatidylcholine, phosphatidylethanolamine, and sphingolipid metabolism sub-pathways, and four still unnamed metabolites. Six previously described metabolites were robustly confirmed by our study (Bonferroni-corrected P < 4.95 × 10 and consistent effect directions across studies). Furthermore, previously reported metabolites for SBP, DBP, and hypertension demonstrated 5.92-fold, 4.77-fold, and 4.54-fold enrichment for nominally significant signals in the BHS (P = 3.08 × 10, 5.93 × 10, and 2.30 × 10, respectively).

CONCLUSION

In aggregate, our study provides new information about potential molecular mechanisms underlying BP regulation. We also demonstrate reproducibility of findings across studies despite differences in study populations and metabolite profiling methods.

Characterisation of the non-oxidative degradation pathway of dehydroascorbic acid in slightly acidic aqueous solution

Although l-ascorbate (vitamin C) is an important biological antioxidant, its degradation pathways in vivo remain incompletely characterised. Ascorbate is oxidised to dehydroascorbic acid, which can be either hydrolysed to diketogulonate (DKG) or further oxidised. DKG can be further degraded, oxidatively or non-oxidatively. Here we characterise DKG products formed non-enzymically and non-oxidatively at 20 °C and at a slightly acidic pH typical of the plant apoplast. High-voltage electrophoresis revealed at least five products, including two novel CPLs (epimers of 2-carboxy-l-threo-pentonolactone), which slowly interconverted with CPA (2-carboxy-l-threo-pentonate). One of the two CPLs has an exceptionally low pK_a. The CPL structures were supported by MS [(C₆H₇O₇)^-] and by ¹H and ¹³C NMR spectroscopy. Xylonate and its lactone also appeared. Experiments with [1-¹⁴C]DKG showed that all five products (including the 5-carbon xylonate and its lactone) retained DKG's carbon-1; therefore, most xylonate arose by decarboxylation of CPLs or CPA, one of whose -COOH groups originates from C-2 or C-3 of DKG after a 'benzilic acid rearrangement'. Since CPLs appeared before CPA, a DKG lactone is probably the main species undergoing this rearrangement. CPA and CPL also form non-enzymically in vivo, where they may be useful to researchers as 'fingerprints', or to organisms as 'signals', indicating a non-oxidative, slightly acidic biological compartment.

Frontier orbitals and transition states in the oxidation and degradation of L-ascorbic acid: a DFT study

DFT calculations were carried out to investigate reaction paths of L-ascorbic acid (AAH2), hydroxyl radicals and water clusters. Frontier-orbital analyses were also performed to examine the regioselectivity of the OH˙ addition. Transition states of the electrolytic dissociation of AAH2 and intermediate carboxylic acids were found to have very small activation energies through proton transfers along hydrogen bonds. The ionized species (anions) are subject to the electrophilic attack of OH˙. The elementary processes of AAH2 → A˙(-) → dehydroascorbic acid → diketogulonic acid → threonic, oxalic, xylonic and lyxonic acids were investigated and discussed. The processes involved in the conversion of dehydroascorbic acid into a bicyclic hemiketal were also examined as a side-chain participating reaction. The oxidation and degradation of vitamin C up to threonic acid were described mainly as a donor (AAH2)-acceptor (OH˙) reaction.

Ascorbic acid: a review of its chemistry and reactivity in relation to a wine environment

Extensive reviews of research are available on the use of ascorbic acid, and its consequent degradation pathways, in physiological conditions or food matrices. However, very little information can be found for wine-related systems. This review highlights the relevant chemistry and reactivity of ascorbic acid with a focus on its behavior and potential behavior in a wine environment. The review describes the use of ascorbic acid as a complementary antioxidant preservative to sulfur dioxide along with the metal-catalyzed and radical-dependent manner by which it achieves this role. The relevant degradation products of ascorbic acid in aerobic and anaerobic conditions are presented as well as the interaction of these degradation products with sulfur dioxide and other wine-relevant sulfur compounds. Limitations in existing knowledge, especially regarding the crossover between the antioxidant and pro-oxidant roles of ascorbic acid, are identified.

Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine

The impact of the combined ascorbic acid and sulfur dioxide antioxidants on white wine oxidation processes was investigated using a range of analytical techniques, including flow injection analysis for free and total sulfur dioxide and two chromatographic methods for ascorbic acid, its oxidative degradation products and phenolic compounds. The combination of different analytical techniques provided a fast and simultaneous means for the monitoring of oxidation processes in a model wine system. In addition, the initial mole ratio of sulfur dioxide to ascorbic acid was varied and the model wine complexity was increased by the inclusion of metal ions (copper(II) and iron(II)). Sulfur dioxide was found not to be a significant binder of ascorbic acid oxidative degradation products and could not prevent the formation of certain phenolic pigment precursors. The results provide a detailed insight into the ascorbic acid/sulfur dioxide antioxidant system in wine conditions.

Evidence of benzilic rearrangement during the electrochemical oxidation of D-glucose to D-glucaric acid

During the course of the 2,2,6,6-tetramethyl-1-piperidinyloxy free radical-catalyzed electrochemical oxidation of D-glucose to D-glucaric acid a new side-product was observed. This compound was isolated and identified as a tricarboxylic acid of unique structure, which was named maribersonic acid. Its structure was proven by different experiments coupled with several analytical methods, and its appearance during the electrochemical oxidation of D-glucose was rationalized through a thorough study.

Origin and mechanistic pathways of formation of the parent furan--a food toxicant

Studies performed on model systems using pyrolysis-GC-MS analysis and (13)C-labeled sugars and amino acids in addition to ascorbic acid have indicated that certain amino acids such as serine and cysteine can degrade and produce acetaldehyde and glycolaldehyde that can undergo aldol condensation to produce furan after cyclization and dehydration steps. Other amino acids such as aspartic acid, threonine, and alpha-alanine can degrade and produce only acetaldehyde and thus need sugars as a source of glycolaldehyde to generate furan. On the other hand, monosaccharides are also known to undergo degradation to produce both acetaldehyde and glycolaldehyde; however, (13)C-labeling studies have revealed that hexoses in general will mainly degrade into the following aldotetrose derivatives to produce the parent furan-aldotetrose itself, incorporating the C3-C4-C5-C6 carbon chain of glucose (70%); 2-deoxy-3-ketoaldotetrose; incorporating the C1-C2-C3-C4 carbon chain of glucose (15%); and 2-deoxyaldotetrose, incorporating the C2-C3-C4-C5 carbon chain of glucose (15%). Furthermore, it was also proposed that under nonoxidative conditions of pyrolysis, ascorbic acid can generate the 2-deoxyaldotetrose moiety, a direct precursor of the parent furan. In addition, 4-hydroxy-2-butenal-a known decomposition product of lipid peroxidation-was proposed as a precursor of furan originating from polyunsaturated fatty acids. Among the model systems studied, ascorbic acid had the highest potential to produce furan, followed by glycolaldehyde/alanine > erythrose > ribose/serine > sucrose/serine > fructose/serine > glucose/cysteine.

Defining the ascorbic acid crossover from anti-oxidant to pro-oxidant in a model wine matrix containing (+)-catechin

An examination of the ascorbic acid-induced oxidation of (+)-catechin was carried out. Using varying concentrations of ascorbic acid in a model white winebase, it was observed that there are at least two distinct steps in its oxidation process. The first step involves the formation of species that absorb in the visible region of the spectrum, while the second step generates species of less or no absorbance in the visible region. The first step reaches an absorbance maximum when ascorbic acid is completely oxidized. In winebase solutions containing both ascorbic acid and (+)-catechin, the lag period prior to the onset of (+)-catechin oxidation was dependent on the concentration of ascorbic acid. It was also observed that the end of the lag period corresponds to the complete oxidation of ascorbic acid. Xanthylium cations were identified as a species responsible for the increase in absorbance at 440 nm post lag period. The implication of the results, for establishing a chemical basis to the ascorbic acid crossover from antioxidant to pro-oxidant, is discussed.

Ascorbic acid-induced browning of (+)-catechin in a model wine system

The ability of ascorbic acid to induce browning of (+)-catechin in a model wine system has been studied. A significant increase in absorbance at 440 nm was observed over 14 days when ascorbic acid was incubated at 45 degrees C with (+)-catechin in a model wine base. The onset of browning was delayed for about 2 days, although the length of the lag period was dependent on the amount of molecular oxygen in the headspace of the reaction system. The lag period was not observed when a preoxidized solution of ascorbic acid was used, suggesting that a product of ascorbic acid oxidation is responsible for the onset of browning. Hydrogen peroxide, when added directly to (+)-catechin in the model system, was not capable of producing the same degree of browning as that generated by ascorbic acid. Liquid chromotography evidence is presented to show that different reaction products are produced by ascorbic acid and hydrogen peroxide.

Indirect detection of organic acids in non-aqueous capillary electrophoresis

Non-aqueous capillary electrophoresis (NACE) with indirect detection has been applied to the determination of fatty acids (FAs) and ascorbic acid (AA), respectively. C2-C18 FAs have been separated in less than 12 min using 8-hydroxy-7-iodoquinoline sulfonic acid as chromophores in NACE with indirect absorbance. The dissociation constant (pKa) values of C8-C18 FAs obtained from the slope of the linear plot -log [(mu 0/mu)-1] vs. pH, using 20% isopropanol and 40% acetonitrile as the organic modifier in NACE, are all above about two units than those obtained in aqueous solution. NACE with indirect laser-induced fluorescence, using merocyanine 540 (MC540) as fluorophores, has been performed to the analysis of AA and its stereoisomer, isoascorbic acid (IAA), and the limits of detection of AA and IAA are 0.30 microM and 0.17 microM, respectively. This method has been applied to the determination of AA in a lemon juice spiked with IAA as the internal standard in less than 3 min and its concentration is 76.7 +/- 0.4 mM.

Immunochemical detection of oxalate monoalkylamide, an ascorbate-derived Maillard reaction product in the human lens

Carbohydrates with reactive aldehyde and ketone groups can undergo Maillard reactions with proteins to form advanced glycation end products. Oxalate monoalkylamide was identified as one of the advanced glycation end products formed from the Maillard reaction of ascorbate with proteins. In these experiments, we have analyzed human lens proteins immunochemically for the presence of oxalate monoalkylamide. Oxalate monoalkylamide was absent in most of the very young lenses but was present in old and cataractous lenses. The highest levels were found in senile brunescent lenses. Incubation experiments using bovine lens proteins revealed that oxalate monoalkylamide could form from the ascorbate degradation products, 2,3-diketogulonate and L-threose. These data provide the first evidence for oxalate monoalkylamide in vivo and suggest that ascorbate degradation and its binding to proteins are enhanced during lens aging and cataract formation.

Oxygen-accepting antioxidants which arise during ascorbate oxidation

To identify potential antioxidant compounds derived from ascorbate, the hydrogen peroxide-induced oxidation of ascorbate and dehydroascorbate was studied by gas-chromatography electron impact mass spectrometry and liquid-chromatography electrospray mass spectrometry in real time. Significant differences in ascorbate and dehydroascorbate oxidation occurred at pH 3.3 compared to pH 7.4. Of note, the primary species present in dehydroascorbate (DHA)-containing solutions at pH 7.4 had a spectrum consistent with diketogulonate. Hydrogen peroxide exposure of DHA-containing solutions formed threonate more rapidly at pH 7.4 than at pH 3.3. In these solutions, a 5-carbon species with mass spectral characteristics of a 3,4,5-trihydroxy-2-ketopentanoate appeared to be an intermediate between diketogulonate and threonate, and was more labile than other species in the presence of hydrogen peroxide. These data suggest that a 3,4,5-trihydroxy-2-ketopentanoate is potentially a key antioxidant compound in the ascorbate degradation cascade and in ascorbate-containing solutions at physiologic pH.

Spontaneous hydrolysis and dehydration of dehydroascorbic acid in aqueous solution

The interaction of water with dehydroascorbic acid was examined by incubating dehydroascorbic acid and ascorbic acid in 18O-labeled water for various amounts of time and then oxidizing the products with hydrogen peroxide or reducing the products with mercaptoethanol, with analysis by gas chromatography mass spectrometry. Based on mass changes, dehydroascorbic acid readily exchanged three oxygen atoms with H218O. When mercaptoethanol was used to reduce dehydroascorbic acid (which had been incubated in H218O) to ascorbic acid, the newly formed ascorbic acid also contained three labeled oxygen atoms. However, ascorbic acid incubated in H218O for the same amount of time under identical conditions exchanged only two labeled oxygen atoms. Electron impact mass spectrometry of derivatized ascorbic acid created a decarboxylation product which had only two labeled oxygen atoms, regardless if 3-oxygen-labeled or 2-oxygen-labeled ascorbic acid was the parent compound, isolating the extra oxygen addition to carbon 1. These data suggest that dehydroascorbic acid spontaneously hydrolyzes and dehydrates in aqueous solution and that the hydrolytic-hydroxyl oxygen is accepted by carbon 1. Ascorbic acid, on the other hand, does not show this same tendency to hydrolyze.

Ascorbic acid oxidation by hydrogen peroxide

The oxidative degradation of ascorbic acid by hydrogen peroxide was examined to determine routes of degradation and identify the initial products which form when ascorbic acid is oxidized. When reacted with hydrogen peroxide, solutions of ascorbic acid and dehydroascorbic acid are both ultimately oxidized to the same species, having a mass spectrum consistent with threonic acid. When the intermediate steps in the oxidation of ascorbic acid are examined in detail, ascorbic acid, dehydroascorbic acid, and solutions containing hydrolyzed dehydroascorbic acid are all oxidized through a six-carbon compound previously proposed to be tetrahydroxydiketohexanoic acid. Both dehydroascorbic acid and hydrolyzed dehydroascorbic acid (diketogulonic acid) are more susceptible to hydrogen peroxide oxidation than ascorbic acid. Based on mass spectral analysis, diketogulonic acid serves as an oxygen sink, implying that it may be a better reducing agent for toxic oxygen species than ascorbic acid. These data indicate that oxidation of ascorbic acid by hydrogen peroxide primarily proceeds through three major six-carbon intermediates, each with distinctive redox properties. The stable metabolite diketogulonic may be a critical antioxidant in ascorbic-acid-containing systems.

Gas chromatographic/mass spectrometric measurement of ascorbic acid and analysis of ascorbic acid degradation in solution

L-Ascorbic acid, DHA, and the oxidized products derived from AA can be accurately measured using GC/MS. Owing to the complex nature of the reactions through which AA proceeds, we believe that GC/MS is currently the procedure of choice in making AA-related measurements. The methods described are useful in defining reactions involving AA. The methods may indicate in vivo oxidative injury and may allow the use of AA-derived products to determine if antioxidant modulations are effective.