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http://hdl.handle.net/10261/158138
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Zamora, Rosario | es_ES |
dc.contributor.author | Aguilar Tellez, Isabel | es_ES |
dc.contributor.author | Hidalgo, Francisco J. | es_ES |
dc.date.accessioned | 2017-12-13T09:39:06Z | - |
dc.date.available | 2017-12-13T09:39:06Z | - |
dc.date.issued | 2017-12-15 | - |
dc.identifier.citation | Food Chemistry 237: 444-452 (2017) | es_ES |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://hdl.handle.net/10261/158138 | - |
dc.description | 33 Páginas; 6 Figuras | es_ES |
dc.description.abstract | Lipid 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. | es_ES |
dc.description.sponsorship | We are indebted to José L. Navarro for technical assistance. This study was supported in part by the European Union (FEDER funds) and the Plan Nacional de I + D of the Ministerio de Economía y Competitividad of Spain (project AGL2015-68186-R). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation | info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-68186-R | es_ES |
dc.relation.isversionof | Postprint | es_ES |
dc.rights | openAccess | en_EN |
dc.subject | 4,5-Epoxy-2-alkenals | es_ES |
dc.subject | Carbonyl-amine reactions | es_ES |
dc.subject | Carbonyl-phenol reactions | es_ES |
dc.subject | Lipid oxidation | es_ES |
dc.subject | Maillard reaction | es_ES |
dc.subject | Reactive carbonyls | es_ES |
dc.title | Epoxyalkenal-trapping ability of phenolic compounds | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2017.05.129 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodchem.2017.05.129 | es_ES |
dc.embargo.terms | 2018-12-15 | es_ES |
dc.rights.license | http://creativecommons.org/licenses/by-nc-nd/4.0/ | - |
dc.contributor.funder | Ministerio de Economía y Competitividad (España) | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003329 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
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Postprint_2017_FoodChem_V237_P444.pdf | Artículo principal | 2,05 MB | Adobe PDF | Visualizar/Abrir |
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