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http://hdl.handle.net/10261/215808
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Hidalgo, Francisco J. | es_ES |
dc.contributor.author | Lavado-Tena, Cristina M. | es_ES |
dc.contributor.author | Zamora, Rosario | es_ES |
dc.date.accessioned | 2020-07-02T06:47:22Z | - |
dc.date.available | 2020-07-02T06:47:22Z | - |
dc.date.issued | 2020-10-30 | - |
dc.identifier.citation | Food Chemistry 328: 127100 (2020) | es_ES |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://hdl.handle.net/10261/215808 | - |
dc.description | 6 Figuras | es_ES |
dc.description.abstract | Pyridines are produced during food processing and are important flavor compounds. In spite of that, their formation pathways are still poorly understood, in particular those related to 3-hydroxypyridines. In an attempt to fill this gap, this study describes, for the first time, precursors and reaction pathways leading to 3-hydroxypyridine formation. 3-Hydroxypyridines are produced by reaction of lipid-derived reactive carbonyls and ammonia-producing compounds and were studied by using gas chromatography coupled to mass spectrometry. Their main precursors resulted to be 4,5-epoxy-2-alkenals and 2,4-alkadienals. 3-Hydroxypyridines were produced at temperatures higher than 100 °C, at slightly basic pH values, and with an activation energy of about 50 kJ/mol. A reaction pathway that explains their formation in the course of the lipid oxidation pathway is proposed. The role of lipid oxidation on the production of 3-hydroxypyridines was confirmed by studying their formation in oxidized linseed and menhaden oils heated in the presence of glutamine. | es_ES |
dc.description.sponsorship | We are indebted to José L. Navarro for technical assistance. This study was supported by the Ministerio de Ciencia, Innovación y Universidades (MCIU) from Spain, the Agencia Estatal de Investigación (AEI) from Spain, and the Fondo Europeo de Desarrollo Regional (FEDER) from the European Union (Project RTI2018-096632-B-100). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-096632-B-100 | es_ES |
dc.rights | closedAccess | es_ES |
dc.subject | Carbonyl-amine reactions | es_ES |
dc.subject | Lipid oxidation | es_ES |
dc.subject | Maillard reaction | es_ES |
dc.subject | 3-Hydroxypyridines | es_ES |
dc.subject | Reactive carbonyls | es_ES |
dc.title | Formation of 3-hydroxypyridines by lipid oxidation products in the presence of ammonia and ammonia-producing compounds | es_ES |
dc.type | artículo | es_ES |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.foodchem.2020.127100 | es_ES |
dc.contributor.funder | Ministerio de Ciencia, Innovación y Universidades (España) | es_ES |
dc.contributor.funder | Agencia Estatal de Investigación (España) | es_ES |
dc.contributor.funder | European Commission | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100011033 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000780 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.languageiso639-1 | en | - |
item.fulltext | No Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | none | - |
item.openairetype | artículo | - |
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