期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 66, 期 6, 页码 1320-1324出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.7b05360
关键词
carbonyl-amine adducts; carbonyl-phenol adducts; fried foods; lipid oxidation; Maillard reaction; phenols; reactive carbonyls
资金
- European Union (FEDER funds)
- Plan Nacional de I+D of the Ministerio de Economia y Competitividad of Spain [AGL2015-68186-R]
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.
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