Zamora Rosario, Alcon Esmeralda, Hidalgo Francisco J
Instituto de la Grasa, CSIC, Carretera de Utrera Km 1, Campus Universitario - Edificio 46, 41013-Seville, Spain.
Instituto de la Grasa, CSIC, Carretera de Utrera Km 1, Campus Universitario - Edificio 46, 41013-Seville, Spain.
Food Chem. 2024 Jan 30;432:137046. doi: 10.1016/j.foodchem.2023.137046. Epub 2023 Jul 31.
This study was undertaken to investigate the malondialdehyde-trapping ability by m-diphenols and the consequent decrease of malondialdehyde in foods. Olivetol was added to crackers, which were prepared with wheat flour and either oxidized or fresh sunflower, linseed, and camelina oils. When crackers were prepared with oxidized oils, olivetol-containing crackers contained less malondialdehyde (∼30%) than control crackers. This decrease of malondialdehyde content was parallel to the formation of malondialdehyde-olivetol adducts (250-1300 ng/g). When fresh oils were employed, storage produced more malondialdehyde (300-700%) in control than in olivetol-containing crackers. This decrease of malondialdehyde content was also parallel to the formation of malondialdehyde-olivetol adducts (10-90 ng/g). In both cases, the formation of adducts required the contribution of either formaldehyde or acetaldehyde. Obtained results suggest that olivetol not only removed malondialdehyde, but also short chain aldehydes, therefore contributing to the decrease of the content of these toxic aldehydes in phenolic-enriched crackers.
本研究旨在探究间二酚对丙二醛的捕获能力以及由此导致的食品中丙二醛含量的降低。将橄榄醇添加到用小麦粉以及氧化或新鲜的向日葵油、亚麻籽油和荠蓝油制作的饼干中。当用氧化油制作饼干时，含橄榄醇的饼干中丙二醛含量比对照饼干少约30%。丙二醛含量的这种降低与丙二醛 - 橄榄醇加合物的形成（250 - 1300 ng/g）平行。当使用新鲜油时，对照饼干储存过程中产生的丙二醛比含橄榄醇的饼干多300 - 700%。丙二醛含量的这种降低也与丙二醛 - 橄榄醇加合物的形成（10 - 90 ng/g）平行。在这两种情况下，加合物的形成都需要甲醛或乙醛的参与。所得结果表明，橄榄醇不仅能去除丙二醛，还能去除短链醛，因此有助于降低富含酚类的饼干中这些有毒醛类的含量。
