Phenolic trapping of lipid oxidation products 4-oxo-2-alkenals.
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DOI: 10.1016/j.foodchem.2017.08.027
Abstract: The reaction between 4-oxo-2-alkenals (fumaraldehyde, 4-oxo-2-hexenal, and 4-oxo-2-nonenal) and phenolic compounds (resorcinol and 2-methylresorcinol) was studied to characterize the trapping ability of phenolic compounds for these lipid oxidation products. The reaction occurred rapidly under neutral… read more here.
Keywords: alkenals phenolic; oxo alkenals; lipid oxidation; phenolic compounds ... See more keywords