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Title

Lipid-derived aldehyde degradation under thermal conditions

AuthorsZamora, Rosario CSIC ORCID ; Navarro, José Luis; Aguilar, Isabel; Hidalgo, Francisco J. CSIC ORCID
KeywordsLipid oxidation
Food flavours
Aldehyde degradation
2-Alkenals
2,4-Alkadienals
Alkanals
Issue Date2015
PublisherElsevier
CitationFood Chemistry 174: 89- 96 (2015)
Abstract© 2014 Elsevier Ltd. All rights reserved. Nucleophilic degradation produced by reactive carbonyls plays a major role in food quality and safety. Nevertheless, these reactions are complex because reactive carbonyls are usually involved in various competitive reactions. This study describes the thermal degradation of 2-alkenals (2-pentenal and 2-octenal) and 2,4-alkadienals (2,4-heptadienal and 2,4-decadienal) in an attempt to both clarify the stability of aldehydes and determine new compounds that might also play a role in nucleophile/aldehyde reactions. The obtained results showed that alkenals and alkadienals decomposed rapidly in the presence of buffer and air to produce formaldehyde, acetaldehyde, and the aldehydes corresponding to the breakage of the carboncarbon double bonds: propanal, hexanal, 2-pentenal, 2-octenal, glyoxal, and fumaraldehyde. The activation energy of double bond breakage was relatively low (∼25 kJ/mol) and the yield of alkanals (10-18%) was higher than that of 2-alkenals (∼1%). All these results indicate that these reactions should be considered in order to fully understand the range of nucleophile/aldehyde adducts produced.
URIhttp://hdl.handle.net/10261/116078
DOIhttp://dx.doi.org/10.1016/j.foodchem.2014.11.034
Identifiersdoi: 10.1016/j.foodchem.2014.11.034
issn: 1873-7072
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