Non-enzymic browning

Pokorný, Jan; Luan, Nguyen-Thien; Janícék, G.

doi:10.1007/bf01830327

Cited by 8 publications

(1 citation statement)

References 13 publications

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“…4, 5,6, and 7 are similar with respect to the effect The observation (22) that those antioxidants which prolong the induction period of unsaturated lipid peroxidation up t o 7-12 times cause formation of complexes of higher molecular weights than the complexes formed in the absence of antioxidants shows that the inhibitor-type antioxidants also participate in cross-linking reaction. Pokorny et al (23) have shown that the products of oxidation of tocopherols also react with proteins to form brown and insoluble complexes. lipid pigments in the animal body.…”

Section: Although Venolia and Tappel (1 3) Have Shown That Amine-aldementioning

confidence: 99%

Oxidation of lipids and membranes I: In vitro formation of peroxidative lipid polymers

Wolman

1975

J Supramol Struct

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Fluorescent polymers were obtained by oxidizing partly emulsified linolenic acid with different oxidants. The speed of formation of polymers differed for the various oxidants, and the difference was not a simple function of the oxidation potential. The speed of polymerization also depended on the nature of the emulsion. The presence of egg albumen in the emulsion enhanced polymer formation with all oxidants. When the oxidants used are arranged in the order of decreasing speed of polymer formation, the order is different in the presence of albumen from what it is in the absence of albumen. With different oxidation catalysts most antioxidants and amino acids tested enhanced polymerization. In oxidation with ferric ions, with K-dichromate, and without added oxidants the only antioxidants which delayed polymerization were "inhibitors." "Retarders" enhanced polymerization. With KMnO4 slight delay was caused by some retarders. The findings indicate that not only oxidation catalysts, but also proteins, amino acids, and antioxidants enhance polymerization. The possibility is suggested that in animal cells lipid pigment formation might represent a mechanism for neutralizing free radicals.

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Section: Although Venolia and Tappel (1 3) Have Shown That Amine-aldementioning

confidence: 99%

Oxidation of lipids and membranes I: In vitro formation of peroxidative lipid polymers

Wolman

1975

J Supramol Struct

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Stabilisierung der Fette durch natürliche Antioxydantien. 3. Mitt. Antioxydative Aktivität von Tocopheroloxydationsprodukten und deren Kondensationsprodukten mit Aminoderivaten

Pokorný¹,

Sastry²,

Tâi³

et al. 1974

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Tocopherole werden in Olen zu monomeren Chinonen oxydiert, die noch eine gewisse antioxydative Aktivitat besitzen ; aber nur Tocopherolrot ist in seiner Wirksamkeit mit a-Tocopherol vergleichbar. Tocopherylchinon und Tocopherolpurpur zeigen in niedrigen Konzentrationen keine, in hoheren Konzentrationen jedoch eine mal3ige Aktivitat. Chinone werden leicht in ein Dimer, ein Trimer und hohere Oligomere polymerisiert. Tocopherolketospiro-Dimer und -trimer haben nur eine geringe Aktivitat in den in natiirlichen Pflanzenolen iiblichen Konzentrationen. Die aus den Tocopherolen gebildeten Chinone konnen in Lebensmitteln rnit Proteinen, Peptiden und Aminosauren unter Bildung von braungefarbten, teilweise fettloslichenverbindungen reagieren. Die aktivste unter den gebundenen Aminosauren ist Lysin, da es eine freie primiire Aminogruppe enthalt. Amylamin wurde deshalb als ein das gebundene Lysin simulierendes Molekiil angewendet. Die Kondensationsprodukte von Tocopherolrot, Tocopherylchinon und Tocopherolpnrpur rnit Amylamin waren bei niedrigeren Konzentrationen vollig wirkungslos, und auch bei hoheren Konzentrationen als 1000 ppm waren sie nur wenig aktiv. Die Ergebnisse zeigen, da5 a-Tocopherol nur einen Teil der antioxydativen ilktivitat durch Oxydation zum Chinon verliert ; durch nachfolgende Polymerisierung und Interaktion mit EiweiDstoffen werden sie jedoch fast vollig inaktiviert.

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Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

Smit¹,

Engels

Smit

2009

Appl Microbiol Biotechnol

241

173

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Branched aldehydes, such as 2-methyl propanal and 2-and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids is described and reviewed extensively in literature. This paper reviews aspects influencing the formation of these aldehydes at the level of metabolic conversions, microbial and food composition. Special emphasis was on 3-methyl butanal and its presence in various food products. Knowledge gained about the generation pathways of these flavour compounds is essential for being able to control the formation of desired levels of these aldehydes.

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Non-enzymic browning

Cited by 8 publications

References 13 publications

Oxidation of lipids and membranes I: In vitro formation of peroxidative lipid polymers

Oxidation of lipids and membranes I: In vitro formation of peroxidative lipid polymers

Stabilisierung der Fette durch natürliche Antioxydantien. 3. Mitt. Antioxydative Aktivität von Tocopheroloxydationsprodukten und deren Kondensationsprodukten mit Aminoderivaten

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

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