Mechanisms of degradation of the natural high-potency sweetener (2R,4R)-monatin in mock beverage solutions

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Mechanisms of degradation of the natural high-potency sweetener (2R,4R)-monatin in mock beverage solutions. / Storkey, Corin; Pattison, David I; Gaspard, Dan S; Hagestuen, Erik D; Davies, Michael Jonathan.

In: Journal of Agricultural and Food Chemistry, Vol. 62, No. 15, 16.04.2014, p. 3476-87.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Storkey, C, Pattison, DI, Gaspard, DS, Hagestuen, ED & Davies, MJ 2014, 'Mechanisms of degradation of the natural high-potency sweetener (2R,4R)-monatin in mock beverage solutions', Journal of Agricultural and Food Chemistry, vol. 62, no. 15, pp. 3476-87. https://doi.org/10.1021/jf404198w

APA

Storkey, C., Pattison, D. I., Gaspard, D. S., Hagestuen, E. D., & Davies, M. J. (2014). Mechanisms of degradation of the natural high-potency sweetener (2R,4R)-monatin in mock beverage solutions. Journal of Agricultural and Food Chemistry, 62(15), 3476-87. https://doi.org/10.1021/jf404198w

Vancouver

Storkey C, Pattison DI, Gaspard DS, Hagestuen ED, Davies MJ. Mechanisms of degradation of the natural high-potency sweetener (2R,4R)-monatin in mock beverage solutions. Journal of Agricultural and Food Chemistry. 2014 Apr 16;62(15):3476-87. https://doi.org/10.1021/jf404198w

Author

Storkey, Corin ; Pattison, David I ; Gaspard, Dan S ; Hagestuen, Erik D ; Davies, Michael Jonathan. / Mechanisms of degradation of the natural high-potency sweetener (2R,4R)-monatin in mock beverage solutions. In: Journal of Agricultural and Food Chemistry. 2014 ; Vol. 62, No. 15. pp. 3476-87.

Bibtex

@article{89beb119df984051925ebef6802e418e,
title = "Mechanisms of degradation of the natural high-potency sweetener (2R,4R)-monatin in mock beverage solutions",
abstract = "The sodium, potassium, or mixed sodium/potassium salt of the naturally occurring high-potency sweetener (2R,4R)-monatin, also known by the common name arruva, degrades over time in model beverage solutions in the presence of light. By use of UHPLC, LC-MS/MS, and peroxide assays, it has been demonstrated that degradation is accelerated by UV/visible light and the presence of trace metal ions. Data are presented that are consistent with a role for singlet oxygen (¹O₂), free radicals, and peroxides (both H₂O₂ and organic peroxides) in monatin oxidation. Separation of degradation products by UHPLC/HPLC or LC-MS/MS provided evidence for the formation of hydroxylated and peroxide species formed on the indole ring (mass increases 16 and 32, respectively) as well as multiple ring and side-chain oxidation and scission products. Model oxidation systems using the photosensitizer Rose Bengal as a source of ¹O₂ support the proposed photodegradation pathways.",
keywords = "Beverages, Glutamic Acid, Indoles, Kinetics, Oxidation-Reduction, Photolysis, Stereoisomerism, Sweetening Agents",
author = "Corin Storkey and Pattison, {David I} and Gaspard, {Dan S} and Hagestuen, {Erik D} and Davies, {Michael Jonathan}",
year = "2014",
month = apr,
day = "16",
doi = "10.1021/jf404198w",
language = "English",
volume = "62",
pages = "3476--87",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "15",

}

RIS

TY - JOUR

T1 - Mechanisms of degradation of the natural high-potency sweetener (2R,4R)-monatin in mock beverage solutions

AU - Storkey, Corin

AU - Pattison, David I

AU - Gaspard, Dan S

AU - Hagestuen, Erik D

AU - Davies, Michael Jonathan

PY - 2014/4/16

Y1 - 2014/4/16

N2 - The sodium, potassium, or mixed sodium/potassium salt of the naturally occurring high-potency sweetener (2R,4R)-monatin, also known by the common name arruva, degrades over time in model beverage solutions in the presence of light. By use of UHPLC, LC-MS/MS, and peroxide assays, it has been demonstrated that degradation is accelerated by UV/visible light and the presence of trace metal ions. Data are presented that are consistent with a role for singlet oxygen (¹O₂), free radicals, and peroxides (both H₂O₂ and organic peroxides) in monatin oxidation. Separation of degradation products by UHPLC/HPLC or LC-MS/MS provided evidence for the formation of hydroxylated and peroxide species formed on the indole ring (mass increases 16 and 32, respectively) as well as multiple ring and side-chain oxidation and scission products. Model oxidation systems using the photosensitizer Rose Bengal as a source of ¹O₂ support the proposed photodegradation pathways.

AB - The sodium, potassium, or mixed sodium/potassium salt of the naturally occurring high-potency sweetener (2R,4R)-monatin, also known by the common name arruva, degrades over time in model beverage solutions in the presence of light. By use of UHPLC, LC-MS/MS, and peroxide assays, it has been demonstrated that degradation is accelerated by UV/visible light and the presence of trace metal ions. Data are presented that are consistent with a role for singlet oxygen (¹O₂), free radicals, and peroxides (both H₂O₂ and organic peroxides) in monatin oxidation. Separation of degradation products by UHPLC/HPLC or LC-MS/MS provided evidence for the formation of hydroxylated and peroxide species formed on the indole ring (mass increases 16 and 32, respectively) as well as multiple ring and side-chain oxidation and scission products. Model oxidation systems using the photosensitizer Rose Bengal as a source of ¹O₂ support the proposed photodegradation pathways.

KW - Beverages

KW - Glutamic Acid

KW - Indoles

KW - Kinetics

KW - Oxidation-Reduction

KW - Photolysis

KW - Stereoisomerism

KW - Sweetening Agents

U2 - 10.1021/jf404198w

DO - 10.1021/jf404198w

M3 - Journal article

C2 - 24628536

VL - 62

SP - 3476

EP - 3487

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 15

ER -

ID: 128973642