2024-03-29T12:24:16Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1283512019-05-13T07:26:15Zcom_10261_68com_10261_2col_10261_321
Antagonism between lipid-derived reactive carbonyls and phenolic compounds in the Strecker degradation of amino acids
Delgado, Rosa M.
Hidalgo, Francisco J.
Zamora, Rosario
Ministerio de Economía y Competitividad (España)
Carbonyl–amine reactions
Carbonyl–phenol reactions
Lipid oxidation
Maillard reaction
Phenolic compounds
Strecker degradation
25 Páginas: 1 Tabla; 5 Figuras
The Strecker-type degradation of phenylalanine in the presence of 2-pentanal and phenolic compounds was studied to investigate possible interactions that either promote or inhibit the formation of Strecker aldehydes in food products. Phenylacetaldehyde formation was promoted by 2-pentenal and also by o- and p-diphenols, but not by m-diphenols. This is consequence of the ability of phenolic compounds to be converted into reactive carbonyls and produce the Strecker degradation of the amino acid. When 2-pentenal and phenolic compounds were simultaneously present, an antagonism among them was observed. This antagonism is suggested to be a consequence of the ability of phenolic compounds to either react with both 2-pentenal and phenylacetaldehyde, or compete with other carbonyl compounds for the amino acids, a function that is determined by their structure. All these results suggest that carbonyl–phenol reactions may be used to modulate flavor formation produced in food products by lipid-derived reactive carbonyls.
2016-01-29T12:35:11Z
2016-01-29T12:35:11Z
2016-03-01
artículo
Food Chemistry 194: 143–1148 (2016)
0308-8146
http://hdl.handle.net/10261/128351
10.1016/j.foodchem.2015.07.126
http://dx.doi.org/10.13039/501100003329
eng
Postprint
http://dx.doi.org/10.1016/j.foodchem.2015.07.126
Sí
http://creativecommons.org/licenses/by-nc-nd/4.0/
openAccess
Elsevier