Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products

20 Páginas.-- 3 Figuras

Detalles Bibliográficos
Autores: Zamora, Rosario, Hidalgo, Francisco J.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/176195
Acceso en línea:http://hdl.handle.net/10261/176195
Access Level:acceso abierto
Palabra clave:Carbonyl−amine adducts
Carbonyl−phenol adducts
Fried foods
Lipid oxidation
Maillard reaction
Phenols
Reactive carbonyls
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spelling Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation ProductsZamora, RosarioHidalgo, Francisco J.Carbonyl−amine adductsCarbonyl−phenol adductsFried foodsLipid oxidationMaillard reactionPhenolsReactive carbonyls20 Páginas.-- 3 FigurasDifferent 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.This study was supported in part by the European Union (FEDER funds) and the Plan Nacional de I+D of the Ministerio de Economía y Competitividad of Spain (Project AGL2015-68186-R).Peer reviewedAmerican Chemical SocietyEuropean CommissionMinisterio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201920192018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/176195reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-68186-Rhttp://dx.doi.org/10.1021/acs.jafc.7b05360Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1761952026-05-22T06:33:51Z
dc.title.none.fl_str_mv Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products
title Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products
spellingShingle Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products
Zamora, Rosario
Carbonyl−amine adducts
Carbonyl−phenol adducts
Fried foods
Lipid oxidation
Maillard reaction
Phenols
Reactive carbonyls
title_short Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products
title_full Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products
title_fullStr Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products
title_full_unstemmed Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products
title_sort Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products
dc.creator.none.fl_str_mv Zamora, Rosario
Hidalgo, Francisco J.
author Zamora, Rosario
author_facet Zamora, Rosario
Hidalgo, Francisco J.
author_role author
author2 Hidalgo, Francisco J.
author2_role author
dc.contributor.none.fl_str_mv European Commission
Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Carbonyl−amine adducts
Carbonyl−phenol adducts
Fried foods
Lipid oxidation
Maillard reaction
Phenols
Reactive carbonyls
topic Carbonyl−amine adducts
Carbonyl−phenol adducts
Fried foods
Lipid oxidation
Maillard reaction
Phenols
Reactive carbonyls
description 20 Páginas.-- 3 Figuras
publishDate 2018
dc.date.none.fl_str_mv 2018
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/176195
url http://hdl.handle.net/10261/176195
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/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-68186-R
http://dx.doi.org/10.1021/acs.jafc.7b05360
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
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
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score 15,81155

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