English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/158138
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Epoxyalkenal-trapping ability of phenolic compounds

AuthorsZamora, Rosario ; Aguilar, Isabel; Hidalgo, Francisco J.
Keywords4,5-Epoxy-2-alkenals
Carbonyl-amine reactions
Carbonyl-phenol reactions
Lipid oxidation
Maillard reaction
Reactive carbonyls
Issue Date15-Dec-2017
PublisherElsevier
CitationFood Chemistry 237: 444-452 (2017)
AbstractLipid oxidation products have been shown to produce changes in food quality and safety as a consequence of carbonyl-amine reactions. Some of these reactions can be prevented by the use of phenolics, although the lipid-derived carbonyl trapping ability of phenolics is still poorly understood. In an attempt to fill this gap, the reactions of 4,5-epoxy-2-hexenal, 4,5-epoxy-2-heptenal, and 4,5-epoxy-2-decenal, with 2-methylresorcinol and 2,5-dimethylresorcinol were studied. These reactions produced diverse 1,3a,4,9b-tetrahydro-2H-furo[2,3-c]chromene-2,7-diols and 3,4,4a,9a-tetrahydro-1H-pyrano[3,4-b]benzofuran-3,7-diols, which were isolated and characterized by 1D and 2D nuclear magnetic resonance (NMR) and mass spectrometry (MS). The produced epoxyalkenal-phenol reaction was characterized and carbonyl-phenol adducts were produced firstly by epoxide-ring opening initiated by the attack of one phenolic hydroxyl group and, then, by addition of one aromatic phenol carbon to the carbon-carbon double bond of the epoxyalkenal. This reaction rapidly deactivated the most important reactive groups of epoxyalkenals, decreasing in this way their ability to modify amino compounds.
Description33 Páginas; 6 Figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2017.05.129
URIhttp://hdl.handle.net/10261/158138
DOIhttp://dx.doi.org/10.1016/j.foodchem.2017.05.129
ISSN0308-8146
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
Postprint_2017_FoodChem_V237_P444.pdfArtículo principal2,05 MBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.