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Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products

AuthorsZamora, Rosario CSIC ORCID ; Hidalgo, Francisco J. CSIC ORCID
KeywordsCarbonyl−amine adducts
Carbonyl−phenol adducts
Fried foods
Lipid oxidation
Maillard reaction
Reactive carbonyls
Issue DateFeb-2018
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 66 (6): 1320–1324 (2018)
AbstractDifferent from the well-characterized function of phenolics as antioxidants, their function as lipid-derived carbonyl scavengers is mostly unknown. However, phenolics react with lipid-derived carbonyls as a function of the nucleophilicity of their reactive groups and the electronic effects and steric hindrances present in the reactive carbonyls. Furthermore, the reaction produces a wide variety of carbonyl–phenol adducts, some of which are stable and have been isolated and characterized but others polymerize spontaneously. This perspective updates present knowledge about the lipid-derived carbonyl trapping ability of phenolics, its competition with carbonyl–amine reactions produced in foods, and the presence of carbonyl–phenol adducts in food products.
Description20 Páginas.-- 3 Figuras
Publisher version (URL)http://dx.doi.org/10.1021/acs.jafc.7b05360
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