Ketone-phenol reactions and the promotion of aromatizations by food phenolics

9 Páginas.-- 5 Figuras.-- 1 Tabla

Detalhes bibliográficos
Autores: Hidalgo, Francisco J., Zamora, Rosario
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2022
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositório:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/282654
Acesso em linha:http://hdl.handle.net/10261/282654
https://api.elsevier.com/content/abstract/scopus_id/85139855707
Access Level:Acceso aberto
Palavra-chave:Aromatizations
Carbonyl-amine reactions
Carbonyl-phenol reactions
Food carbonylome
Lipid oxidation
Maillard reaction
Pyridines
Reactive carbonyls
id ES_e332e66c4be2297dce86c7fdb95e06a3
oai_identifier_str oai:digital.csic.es:10261/282654
network_acronym_str ES
network_name_str España
repository_id_str
spelling Ketone-phenol reactions and the promotion of aromatizations by food phenolicsHidalgo, Francisco J.Zamora, RosarioAromatizationsCarbonyl-amine reactionsCarbonyl-phenol reactionsFood carbonylomeLipid oxidationMaillard reactionPyridinesReactive carbonyls9 Páginas.-- 5 Figuras.-- 1 TablaHeating of either 3,5-heptadien-2-one or 2,6-heptanedione in the presence of ammonia produced 2,6-dimethylpyridine, and also 3-methylcyclohex-2-en-1-one for the second ketone. When phenolics were present, inhibition of pyridine formation was only observed in mixtures of 3,5-heptadien-2-one and resorcinol. This inhibition was due to the formation of ketone-resorcinol adducts, which were isolated and identified by nuclear magnetic resonance (NMR) and mass spectrometry (MS) as 2,4-dimethyl-5,6-dihydro-4H-2,6-methanobenzo[d][1,3]dioxocin-9-ol and 1-(7-hydroxy-4-methylchroman-2-yl)propan-2-one. The other assayed phenolics increased pyridine formation. This increase was mainly observed in the presence of oxygen, at slightly basic pH values, depended on time, temperature, and the phenolic concentration, and had an activation energy of 56.8 kJ/mol for the formation of 2,6-dimethylpyridine from 2,6-heptanedione in the presence of orcinol. This increase was a consequence of the promotion by phenolics of a required aromatization step in the pyridine formation pathway. This phenolic function needs to be considered when phenolics are added to food products.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 (Project RTI2018-096632-B-I00/AEI/10.13039/501100011033).Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)Agencia Estatal de Investigación (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/282654https://api.elsevier.com/content/abstract/scopus_id/85139855707reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-096632-B-I00Food Chemistryhttp://dx.doi.org/10.1016/j.foodchem.2022.134554Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2826542026-05-22T06:33:51Z
dc.title.none.fl_str_mv Ketone-phenol reactions and the promotion of aromatizations by food phenolics
title Ketone-phenol reactions and the promotion of aromatizations by food phenolics
spellingShingle Ketone-phenol reactions and the promotion of aromatizations by food phenolics
Hidalgo, Francisco J.
Aromatizations
Carbonyl-amine reactions
Carbonyl-phenol reactions
Food carbonylome
Lipid oxidation
Maillard reaction
Pyridines
Reactive carbonyls
title_short Ketone-phenol reactions and the promotion of aromatizations by food phenolics
title_full Ketone-phenol reactions and the promotion of aromatizations by food phenolics
title_fullStr Ketone-phenol reactions and the promotion of aromatizations by food phenolics
title_full_unstemmed Ketone-phenol reactions and the promotion of aromatizations by food phenolics
title_sort Ketone-phenol reactions and the promotion of aromatizations by food phenolics
dc.creator.none.fl_str_mv Hidalgo, Francisco J.
Zamora, Rosario
author Hidalgo, Francisco J.
author_facet Hidalgo, Francisco J.
Zamora, Rosario
author_role author
author2 Zamora, Rosario
author2_role 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 Aromatizations
Carbonyl-amine reactions
Carbonyl-phenol reactions
Food carbonylome
Lipid oxidation
Maillard reaction
Pyridines
Reactive carbonyls
topic Aromatizations
Carbonyl-amine reactions
Carbonyl-phenol reactions
Food carbonylome
Lipid oxidation
Maillard reaction
Pyridines
Reactive carbonyls
description 9 Páginas.-- 5 Figuras.-- 1 Tabla
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2023
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/10261/282654
https://api.elsevier.com/content/abstract/scopus_id/85139855707
url http://hdl.handle.net/10261/282654
https://api.elsevier.com/content/abstract/scopus_id/85139855707
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #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
Food Chemistry
http://dx.doi.org/10.1016/j.foodchem.2022.134554
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_ 1869422479803416576
score 15,81155

Registros relacionados