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Carbonyl–Phenol Adducts: An Alternative Sink for Reactive and Potentially Toxic Lipid Oxidation Products
- Zamora, Rosario, Hidalgo, Francisco J.
- Journal of agricultural and food chemistry 2018 v.66 no.6 pp. 1320-1324
- Lewis bases, antioxidants, foods, lipid peroxidation, phenolic compounds, polymerization, toxicity, trapping
- 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.