Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts

8 Páginas.-- 6 Figuras

Detalles Bibliográficos
Autores: Zamora, Rosario, Alcón, Esmeralda, Hidalgo, Francisco J.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/338524
Acceso en línea:http://hdl.handle.net/10261/338524
https://api.elsevier.com/content/abstract/scopus_id/85170266243
Access Level:acceso abierto
Palabra clave:Carbonyl-phenol reactions
Malondialdehyde
Food carbonylome
Reactive carbonyls
Lipid oxidation
Maillard reaction
id ES_1cdbd098efe82e35b229cf986436f4c8
oai_identifier_str oai:digital.csic.es:10261/338524
network_acronym_str ES
network_name_str España
repository_id_str
spelling Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adductsZamora, RosarioAlcón, EsmeraldaHidalgo, Francisco J.Carbonyl-phenol reactionsMalondialdehydeFood carbonylomeReactive carbonylsLipid oxidationMaillard reaction8 Páginas.-- 6 FigurasThis study was undertaken to investigate the malondialdehyde-trapping ability by m-diphenols and the consequent decrease of malondialdehyde in foods. Olivetol was added to crackers, which were prepared with wheat flour and either oxidized or fresh sunflower, linseed, and camelina oils. When crackers were prepared with oxidized oils, olivetol-containing crackers contained less malondialdehyde (∼30%) than control crackers. This decrease of malondialdehyde content was parallel to the formation of malondialdehyde-olivetol adducts (250-1300 ng/g). When fresh oils were employed, storage produced more malondialdehyde (300-700%) in control than in olivetol-containing crackers. This decrease of malondialdehyde content was also parallel to the formation of malondialdehyde-olivetol adducts (10-90 ng/g). In both cases, the formation of adducts required the contribution of either formaldehyde or acetaldehyde. Obtained results suggest that olivetol not only removed malondialdehyde, but also short chain aldehydes, therefore contributing to the decrease of the content of these toxic aldehydes in phenolic-enriched crackers.This study was funded by the Ministerio de Ciencia e Innovación (MCIN) from Spain, the Agencia Estatal de Investigación (AEI) from Spain, and the Fondo Europeo de Desarrollo Regional (ERDF, a way of making Europe) from the European Union (Projects RTI2018-096632-B-I00/AEI/10.13039/501100011033 and PID2022-137100OB-100/AEI/10.13039/501100011033). Authors are also indebted to CSIC (Grant 2022AEP022).Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)Agencia Estatal de Investigación (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/338524https://api.elsevier.com/content/abstract/scopus_id/85170266243reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-096632-B-I00info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2022-137100OB-100Food chemistryThe underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.foodchem.2023.137046https://doi.org/10.1016/j.foodchem.2023.137046Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3385242026-05-22T06:33:51Z
dc.title.none.fl_str_mv Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts
title Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts
spellingShingle Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts
Zamora, Rosario
Carbonyl-phenol reactions
Malondialdehyde
Food carbonylome
Reactive carbonyls
Lipid oxidation
Maillard reaction
title_short Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts
title_full Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts
title_fullStr Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts
title_full_unstemmed Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts
title_sort Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts
dc.creator.none.fl_str_mv Zamora, Rosario
Alcón, Esmeralda
Hidalgo, Francisco J.
author Zamora, Rosario
author_facet Zamora, Rosario
Alcón, Esmeralda
Hidalgo, Francisco J.
author_role author
author2 Alcón, Esmeralda
Hidalgo, Francisco J.
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Agencia Estatal de Investigación (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Carbonyl-phenol reactions
Malondialdehyde
Food carbonylome
Reactive carbonyls
Lipid oxidation
Maillard reaction
topic Carbonyl-phenol reactions
Malondialdehyde
Food carbonylome
Reactive carbonyls
Lipid oxidation
Maillard reaction
description 8 Páginas.-- 6 Figuras
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/338524
https://api.elsevier.com/content/abstract/scopus_id/85170266243
url http://hdl.handle.net/10261/338524
https://api.elsevier.com/content/abstract/scopus_id/85170266243
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-096632-B-I00
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PID2022-137100OB-100
Food chemistry
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.foodchem.2023.137046
https://doi.org/10.1016/j.foodchem.2023.137046
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869404247058022400
score 15,811543

Similares en LA Referencia