Microwave-assisted Maillard reactions for the preparation of advanced glycation end products (AGEs).
The application of microwaves as an efficient form of volumetric heating to promote organic reactions was recognized in the mid-1980 s. It has a much longer history in the food research and industry where microwave irradiation was studied in depth to optimize food browning and the development of desirable flavours from Maillard reactions. The microwave-promoted Maillard reaction is a challenging synthetic method to generate molecular diversity in a straightforward way. In this paper we present a new rapid and efficient one-pot procedure for the preparation of pentosidine and other AGEs under microwave irradiation.
Visentin
Sonja
S
Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, via P. Giuria 9, 10125 Torino, Italy.
Medana
Claudio
C
Barge
Alessandro
A
Giancotti
Valeria
V
Cravotto
Giancarlo
G
D001120:Arginine / Q000031:analogs & derivatives / Q000138:chemical synthesis / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D002853:Chromatography, Liquid; D017127:Glycation End Products, Advanced / Q000138:chemical synthesis* / Q000737:chemistry; D017612:Gold Compounds / Q000138:chemical synthesis / Q000737:chemistry; D007093:Imidazoles / Q000138:chemical synthesis / Q000737:chemistry; D007202:Indicators and Reagents; D007700:Kinetics; D008239:Lysine / Q000031:analogs & derivatives / Q000138:chemical synthesis / Q000737:chemistry; D015416:Maillard Reaction / Q000528:radiation effects*; D013058:Mass Spectrometry; D008872:Microwaves
C523287:1,3-bis(5-amino-5-carboxypentyl)-4-methyl-1H-imidazolium; D017127:Glycation End Products, Advanced; D017612:Gold Compounds; D007093:Imidazoles; D007202:Indicators and Reagents; D001120:Arginine; C062187:pentosidine; D008239:Lysine