Erythorbic acid

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Erythorbic acid
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Names
IUPAC name
D-erythro-Hex-2-enono-1,4-lactone
Systematic IUPAC name
(5R)-5-[(1R)-1,2-Dihydroxyethyl]-3,4-dihydroxyfuran-2(5H)-one
Other names
D-Araboascorbic acid, Erythorbate, Isoascorbic acid, D-isoascorbic acid
Identifiers
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3D model (JSmol)
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  • InChI=1S/C6H8O6/c7-1-2(8)5-3(9)4(10)6(11)12-5/h2,5,7-10H,1H2/t2-,5-/m1/s1 checkY
    Key: CIWBSHSKHKDKBQ-DUZGATOHSA-N checkY
  • InChI=1/C6H8O6/c7-1-2(8)5-3(9)4(10)6(11)12-5/h2,5,7-10H,1H2/t2-,5-/m1/s1
    Key: CIWBSHSKHKDKBQ-DUZGATOHBV
  • OC=1[C@H](OC(=O)C=1O)[C@H](O)CO
Properties
C6H8O6
Molar mass 176.124 g·mol−1
Density 0.704 g/cm3
Melting point 164 to 172 °C (327 to 342 °F; 437 to 445 K) (decomposes)
Acidity (pKa) 2.1
Hazards
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1
1
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Related compounds
Other cations
 Calcium erythorbate, sodium erythorbate, potassium erythorbate
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

Template:Chembox Footer/trackingTemplate:Short description

Erythorbic acid (isoascorbic acid, D-araboascorbic acid) is a stereoisomer (C5 epimer) of ascorbic acid (vitamin C).[1] It is synthesized by a reaction between methyl 2-keto-D-gluconate and sodium methoxide. It can also be synthesized from sucrose or by strains of Penicillium that have been selected for this feature.[2] It is denoted by E number E315, and is widely used as an antioxidant in processed foods.[3]

Health effects

Clinical trials have been conducted to investigate aspects of the nutritional value of erythorbic acid. One such trial investigated the effects of erythorbic acid on vitamin C metabolism in young women; no effect on vitamin C uptake or clearance from the body was found.[4]

A later study found that erythorbic acid is a potent enhancer of nonheme-iron absorption, just like ascorbate. This is thought to be due to it exerting the same iron-reducing and iron-chelating activity as ascorbic acid. Neither of these reactions is mediated by an enzyme, which would confer some chiral selectivity.[5] It is twice as effective as ascorbic acid in enhancing non-heme iron absorption. Americans are estimated to ingest 200 mg of erythorbic acid per day, making it a very important factor in understanding iron absorption.[6]

Uses

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It is also used as a preservative in cured meats and frozen vegetables.[7] Much like ascorbic acid, it increases nitrosylation of the central iron atom of muscle myoglobin, resulting in the formation of reddish-brown nitrosomyoglobin and the characteristic pink color of nitrosohemochrome or nitrosyl-heme upon cooking.[8] Again like ascorbic acid, it reduces the formation of nitrosamines.[9]

History

It was first synthesized in 1933 by the German chemists Kurt Maurer and Bruno Schiedt.[10][11]

Production

Erythorbic acid is very easily produced by fermentation, being obtainable in just one step compared to ascorbic acid's two. A number of Penicillium naturally produce this chemical from glucose. This is the original process developed in the 1960s, but it has low volumetric efficiency and glucose yield compared to the modern method.[8]

Today the industrial process is quite similar to the Reichstein process used for ascorbic acid, only chirally flipped. Microbial fermentation first produces a 2-keto-sugar acid, e.g. by Pseudomonas fluorescens AR4 converting glucose to 2-keto-D-gluconate. Then chemical rearrangement produces the product.[8]

Economics

Like ascorbic acid, the production of erythorbic acid is concentrated in China. Its price is less volatile than that of ascorbic acid, making it an attractive alternative in non-nutritive uses in times of high ascorbic acid prices.[8]

The structurally similar C5 sugar acid, D-erythroascorbic acid, is made by baker's yeast and other fungi, acting as an antioxidant in their own cells. It is made by and has some antioxidant activity in Manduca sexta.[12] It has no industrial use, however.[8]

References

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  1. ^ Erythorbic acid and its sodium salt Dr R. Walker, Professor of Food Science, Department of Biochemistry, University of Surrey, England.
  2. ^ Page Module:Citation/CS1/styles.css has no content."Erythorbic acid".
  3. ^ Current EU approved additives and their E Numbers, Food Standards Agency
  4. ^ Page Module:Citation/CS1/styles.css has no content.Sauberlich, HE; Tamura T; Craig CB; Freeberg LE; Liu T (September 1996). "Effects of erythorbic acid on vitamin C metabolism in young women". American Journal of Clinical Nutrition. 64 (3): 336–46. doi:10.1093/ajcn/64.3.336. PMID 8780343.
  5. ^ Page Module:Citation/CS1/styles.css has no content.Fidler, MC; Davidsson L; Zeder C; Hurrell RF (January 2004). "Erythorbic acid is a potent enhancer of nonheme-iron absorption". American Journal of Clinical Nutrition. 79 (1): 99–102. doi:10.1093/ajcn/79.1.99. PMID 14684404.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Hurrell, Richard; Egli, Ines (May 2010). "Iron bioavailability and dietary reference values". The American Journal of Clinical Nutrition. 91 (5): 1461S–1467S. doi:10.3945/ajcn.2010.28674F. PMID 20200263.
  7. ^ Page Module:Citation/CS1/styles.css has no content.Hui YH (2006). Handbook of Food Science, Technology and Engineering. CRC Press. pp. 83–32. ISBN 0-8493-9848-7.
  8. ^ a b c d e Page Module:Citation/CS1/styles.css has no content.Pappenberger, Günter; Hohmann, Hans-Peter (2013). "Industrial Production of l-Ascorbic Acid (Vitamin C) and d-Isoascorbic Acid". Biotechnology of Food and Feed Additives. Advances in Biochemical Engineering/Biotechnology. 143: 143–188. doi:10.1007/10_2013_243. ISBN 978-3-662-43760-5. PMID 24258144.
  9. ^ Page Module:Citation/CS1/styles.css has no content.Herrmann, S.S.; Granby, K.; Duedahl-Olesen, L. (May 2015). "Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages". Food Chemistry. 174: 516–526. doi:10.1016/j.foodchem.2014.11.101. PMID 25529714.
  10. ^ See:
    • Page Module:Citation/CS1/styles.css has no content.Maurer, Kurt; Schiedt, Bruno (August 2, 1933). ""Die Darstellung einer Säure C6H8O6 aus Glucose, die in ihrer Reduktionskraft der Ascorbinsäure gleicht (Vorläuf. Mitteil.)" (The preparation of an acid C6H8O6 from glucose, which equals ascorbic acid in its reducing power (preliminary report))". Berichte der Deutschen Chemischen Gesellschaft. 66 (8): 1054–1057. doi:10.1002/cber.19330660807.
    • Page Module:Citation/CS1/styles.css has no content.Maurer, Kurt; Schiedt, Bruno (July 4, 1934). ""Zur Darstellung des Iso-Vitamins C (d-Arabo-ascorbinsäure) (II. Mitteil.)" (On the preparation of iso-vitamin C (d-arabo-ascorbic acid) (2nd report))". Berichte der Deutschen Chemischen Gesellschaft. 67 (7): 1239–1241. doi:10.1002/cber.19340670724.
  11. ^ See also:
    • Page Module:Citation/CS1/styles.css has no content.Ohle, Heinz; Erlbach, Heinz; Carls, Herbert (February 7, 1934). ""d-Gluco-saccharosonsäure, ein Isomeres der Ascorbinsäure, I. Mitteil.: Darstellung und Eigenschaften" (d-Gluco-saccharosonic acid, an isomer of ascorbic acid, 1st report: preparation and properties)". Berichte der Deutschen Chemischen Gesellschaft. 67 (2): 324–332. doi:10.1002/cber.19340670235.
    • Page Module:Citation/CS1/styles.css has no content.Baird, D. K.; Haworth, W. N.; Herbert, R. W.; Hirst, E. L.; Smith, F.; Stacey, M. (1934). "Ascorbic acid and synthetic analogues". Journal of the Chemical Society: 63–67. doi:10.1039/JR9340000062.
    • Page Module:Citation/CS1/styles.css has no content.Reichstein, T.; Grüssner, A.; Oppenauer, R. (1934). ""Synthese der Ascorbinsäure und verwandter Verbindungen nach der Oson-Blausäure-Methode"(Synthesis of ascorbic acid and related compounds via the ozone-hydrogen cyanide method)". Helvetica Chimica Acta. 17: 510–520. doi:10.1002/hlca.19340170157.
  12. ^ Page Module:Citation/CS1/styles.css has no content.Shao, Yi Yuan.; Seib, Paul A.; Kramer, Karl J.; Van Galen, Dean A. (1 September 1993). "Synthesis and properties of D-erythroascorbic acid and its vitamin C activity in the tobacco hornworm (Manduca sexta)". Journal of Agricultural and Food Chemistry. 41 (9): 1391–1396. Bibcode:1993JAFC...41.1391S. doi:10.1021/jf00033a009.
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