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Malondialdehyde trapping by food phenolics.

Rosario Zamora1, Esmeralda Alcon1, Francisco J Hidalgo1

  • 1Instituto de la Grasa, CSIC, Carretera de Utrera Km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain.

Food Chemistry
|March 18, 2023
PubMed
Summary
This summary is machine-generated.

Phenolic compounds can trap malondialdehyde, a lipid oxidation product, forming stable derivatives. Further research is needed to understand the roles of these adducts in food systems.

Keywords:
2,5-Dimethylresorcinol (PubChem ID: 68103)5-Alkylresorcinol (PubChem ID: 85096661)Acetaldehyde (PubChem ID: 177)Carbonyl-amine reactionsCarbonyl-phenol reactionsFood carbonylomeFormaldehyde (PubChem ID: 712)Isotopic labellingLipid oxidationMaillard reactionMalondialdehyde (PubChem ID: 10964)Olivetol (PubChem ID: 10377)Orcinol (PubChem ID: 10436)Reactive carbonyls

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Area of Science:

  • Food Chemistry
  • Organic Chemistry
  • Lipid Oxidation

Background:

  • Malondialdehyde (MDA) is a reactive carbonyl species formed during lipid oxidation.
  • Phenolic compounds are known antioxidants that can react with carbonyls.

Purpose of the Study:

  • To investigate if phenolics trap malondialdehyde (MDA).
  • To elucidate the chemical structures of adducts formed between MDA and various phenolics.
  • To propose reaction pathways for adduct formation.

Main Methods:

  • Reactions of MDA with 2,5-dimethylresorcinol, orcinol, olivetol, and alkylresorcinols.
  • Isolation of adducts using semipreparative high-performance liquid chromatography (HPLC).
  • Characterization of adducts using nuclear magnetic resonance (NMR) and mass spectrometry (MS).

Main Results:

  • MDA reacts with phenolics to form three main classes of derivatives.
  • Twenty-four stable adducts were isolated and structurally characterized.
  • Proposed reaction pathways explain the formation of these chromene and methanobenzo[d][1,3]dioxocine derivatives.

Conclusions:

  • Phenolic compounds effectively trap malondialdehyde, forming stable derivatives.
  • The biological or functional roles of these MDA-phenolic adducts in food matrices require further investigation.