Conversion of 5-Hydroxymethylfurfural into 6-(Hydroxymethyl)pyridin-3-ol: A Pathway for the Formation of Pyridin-3-ols in Honey and Model Systems
Francisco J. Hidalgo, Cristina M. Lavado-Tena, Rosario Zamora
Abstract
The formation of 6-(hydroxymethyl)pyridin-3-ol by ring expansion of 5-(hydroxymethyl)furfural (HMF) in the presence of ammonia-producing compounds was studied to determine the routes of formation of pyridin-3-ols in foods. 6-(Hydroxymethyl)pyridin-3-ol was produced from HMF in model systems, mostly at neutral pH values, as a function of reaction times and temperature and with an activation energy (Ea) of 74 ± 3 kJ/mol, which was higher than that of HMF disappearance (43 ± 4 kJ/mol). A reaction pathway is proposed, which is general for the formation of pyridin-3-ols from 2-oxofurans. Thus, it explains the conversions of furfural into pyridin-3-ol and of 2-acetylfuran into 2-methylpyridin-3-ol, which were also studied. When honey and sugarcane honey were heated, they produced different pyridin-3-ols, although 6-(hydroxymethyl)pyridin-3-ol was the pyridine-3-ol produced to the highest extent. Obtained results suggest that formation of pyridin-3-ols in foods is unavoidable when 2-oxofurans are submitted to thermal heating and ammonia (or ammonia-producing compounds) is present.