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Amino acid decarboxylations produced by lipid-derived reactive carbonyls in amino acid mixtures

AuthorsHidalgo, Francisco J. CSIC ORCID ; León, María Mercedes; Zamora, Rosario CSIC ORCID
KeywordsLipid oxidation
Biogenic amines
Carbonyl-amine reactions
Amino acid degradation
Strecker degradation
Maillard reaction
Issue Date2016
CitationFood Chemistry 209: 256- 261 (2016)
AbstractThe formation of 2-phenylethylamine and phenylacetaldehyde in mixtures of phenylalanine, a lipid oxidation product, and a second amino acid was studied to determine the role of the second amino acid in the degradation of phenylalanine produced by lipid-derived reactive carbonyls. The presence of the second amino acid usually increased the formation of the amine and reduced the formation of the Strecker aldehyde. The reasons for this behaviour seem to be related to the α-amino group and the other functional groups (mainly amino or similar groups) present in the side-chain of the amino acid. These groups are suggested to modify the lipid-derived reactive carbonyl but not the reaction mechanism because the E of formation of both 2-phenylethylamine and phenylacetaldehyde remained unchanged in all studied systems. All these results suggest that the amine/aldehyde ratio obtained by amino acid degradation can be modified by adding free amino acids during food formulation.
Identifiersdoi: 10.1016/j.foodchem.2016.04.032
issn: 1873-7072
Appears in Collections:(IG) Artículos
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