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http://hdl.handle.net/10261/237199
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Zamora, Rosario | es_ES |
dc.contributor.author | Hidalgo, Francisco J. | es_ES |
dc.date.accessioned | 2021-04-08T08:24:44Z | - |
dc.date.available | 2021-04-08T08:24:44Z | - |
dc.date.issued | 2021-08-30 | - |
dc.identifier.citation | Food Chemistry 354: 129530 (2021) | es_ES |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://hdl.handle.net/10261/237199 | - |
dc.description | 4 Figuras.-- 2 Tablas | es_ES |
dc.description.abstract | The reaction of 2-alkenals (crotonaldehyde and 2-pentenal) with hydroquinones (hydroquinone and tert-butylhydroquinone) and benzoquinones (benzoquinone, methylbenzoquinone, and methoxybenzoquinone) was studied as a potential route for the endogenous formation of naphthoquinones and anthraquinones in foods. Polycyclic quinones were produced at a low water activity, within a wide pH range, and in the presence of air. 9,10-Anthraquinone formation had an activation energy of 46.1 ± 0.1 kJ·mol−1, and a reaction pathway for the formation of the different naphthoquinones and anthraquinones is proposed. These reactions also took place in tea, therefore suggesting that the common tea pollutant 9,10-anthraquinone is also a process-induced contaminant. In fact, when four commercial teas (from a total of eight studied teas) were heated at 60 °C for 72 h, they significantly (p < 0.05) increased the amount of this toxicant. Reduction of 9,10-anthraquinone formation in teas is suggested to be carried out by reducing/scavenging its precursors. | 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 | Anthraquinones | es_ES |
dc.subject | Carbonyl–phenol reactions | es_ES |
dc.subject | Food carbonylome | es_ES |
dc.subject | Lipid oxidation | es_ES |
dc.subject | Maillard reaction | es_ES |
dc.subject | Naphthoquinones | es_ES |
dc.subject | Reactive carbonyls | es_ES |
dc.title | Formation of naphthoquinones and anthraquinones by carbonyl-hydroquinone/benzoquinone reactions: A potential route for the origin of 9,10-anthraquinone in tea | 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.2021.129530 | es_ES |
dc.contributor.funder | Ministerio de Ciencia, Innovación y Universidades (España) | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.fulltext | No Fulltext | - |
item.languageiso639-1 | en | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.openairetype | artículo | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | none | - |
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