Reacciones amino-carbonilo producidas por lípidos: Implicaciones en calidad y seguridad de alimentos / Carbonyl-amine reactions produced by lipids: Consequences in food quality and safety
Nombre/Name
Reacciones amino-carbonilo producidas por lípidos: Implicaciones en calidad y seguridad de alimentos / Carbonyl-amine reactions produced by lipids: Consequences in food quality and safety
Fecha de inicio/Start Year
01/01/1990
Instituto/Institute
CSIC - Instituto de la Grasa (IG)
Departamento/Department
Dpto. de Caracterización y Calidad de Lípidos / Lipid Characterisation and Quality Department
Línea de Investigación/Research Line
Characterization and quality of fats, oils and lipid foods. Modifications and interactions of lipids in foods.
Especialización principal/Focus Area
A7. Ciencias y Tecnologías de Alimentos. A7.2 Calidad y Seguridad Alimentaria
Descripción/Description
[ES] Nuestro grupo se dedica al estudio de las reacciones amino-carbonilo y fenol-carbonilo que ocurren en los alimentos durante su almacenamiento y/o procesado, con especial énfasis en aquellas que son producidas como consecuencia de la oxidación lipídica. Estos estudios se realizan tanto a nivel básico, con la caracterización de la química existente detrás de estas reacciones, como a nivel más aplicado por sus implicaciones en la calidad y seguridad de los alimentos. Asimismo se dedica al estudio del control de estas reacciones tanto en lo que respecta a la inhibición de la oxidación lipídica como a la eliminación de los compuestos carbonílicos que pudieran haberse formado. Líneas de investigación adicionales de nuestro grupo son la caracterización de aceites vegetales mediante espectroscopia de resonancia magnética nuclear y el estudio de los compuestos proteicos existentes en matrices lipídicas.
[EN] This group is dedicated to the study of the carbonyl-amine and carbonyl-phenol reactions that take place during food processing and storage, with special attention to those produced because of lipid oxidation. These studies are carried out both at a basic level, with the characterization of the chemistry behind these reactions, and at a more applied level because of the implications of these reactions on food quality and safety. Our group is also dedicated to the control of these reactions by studying both inhibition of lipid oxidation and scavenging of the produced reactive carbonyls. Other research lines are the characterization of vegetable oils by nuclear magnetic resonance spectroscopy and the study of the peptides and proteins existing in oil matrixes.
[EN] This group is dedicated to the study of the carbonyl-amine and carbonyl-phenol reactions that take place during food processing and storage, with special attention to those produced because of lipid oxidation. These studies are carried out both at a basic level, with the characterization of the chemistry behind these reactions, and at a more applied level because of the implications of these reactions on food quality and safety. Our group is also dedicated to the control of these reactions by studying both inhibition of lipid oxidation and scavenging of the produced reactive carbonyls. Other research lines are the characterization of vegetable oils by nuclear magnetic resonance spectroscopy and the study of the peptides and proteins existing in oil matrixes.