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Título: | Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products |
Autor: | Zamora, Rosario CSIC ORCID ; Hidalgo, Francisco J. CSIC ORCID | Palabras clave: | Carbonyl−amine adducts Carbonyl−phenol adducts Fried foods Lipid oxidation Maillard reaction Phenols Reactive carbonyls |
Fecha de publicación: | feb-2018 | Editor: | American Chemical Society | Citación: | Journal of Agricultural and Food Chemistry 66 (6): 1320–1324 (2018) | Resumen: | Different 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. | Descripción: | 20 Páginas.-- 3 Figuras | Versión del editor: | http://dx.doi.org/10.1021/acs.jafc.7b05360 | URI: | http://hdl.handle.net/10261/176195 | ISSN: | 0021-8561 | E-ISSN: | 1520-5118 |
Aparece en las colecciones: | (IG) Artículos |
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PostP_2018_JAFC_V66_P1320.pdf | Artículo principal | 163,3 kB | Adobe PDF | Visualizar/Abrir |
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