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. 2025 Jan 15;463(Pt 2):141128. doi: 10.1016/j.foodchem.2024.141128. Epub 2024 Sep 6.
To study the alkylresorcinols ability to trap lipid oxidation products in foods, crackers were prepared with either whole grain rye, wheat, spelt, or oat flour, and either sunflower or linseed oil, and were stored for up to 36 days at room temperature. During storage, polyunsaturated fatty acyl chains degraded, malondialdehyde was produced, and alkylresorcinol content decreased. At the end of the storage, alkylresorcinol content in crackers was reduced by 61-78 % and a part of disappeared alkyresorcinols (3-8 %) appeared as malondialdehyde/alkylresorcinol adducts. Formed adducts were unambiguously identified by using synthesized and characterized (NMR, MS) labelled and unlabelled standards, and determined by LC-MS/MS. This ability of alkylresorcinols to trap malondialdehyde, and most likely other lipid oxidation products, might be playing a role in both the reduction of hazardous reactive carbonyls in whole grain foodstuffs and the observed flavor differences between whole and refined grain food products.
为了研究烷基resorcinols 捕获食物中脂质氧化产物的能力，用全麦黑麦、小麦、斯佩耳特小麦或燕麦粉以及葵花籽油或亚麻籽油制备了饼干，并在室温下储存长达 36 天。在储存过程中，多不饱和脂肪酸链降解，丙二醛生成，烷基resorcinols 含量减少。在储存结束时，饼干中的烷基resorcinols 含量减少了 61-78%，一部分消失的烷基resorcinols（3-8%）以丙二醛/烷基resorcinols 加合物的形式出现。通过使用合成和表征的（NMR、MS）标记和未标记的标准物，形成的加合物被明确识别，并通过 LC-MS/MS 进行了测定。烷基resorcinols 捕获丙二醛的能力，以及很可能是其他脂质氧化产物的能力，可能在全谷物食品中降低有害反应性羰基的作用以及全谷物和精制谷物食品之间观察到的风味差异中发挥作用。
