Lipid oxidation is responsible for the deterioration of polyunsaturated lipids and produces changes in the flavor, texture, appearance, and nutritional quality of food products. Phenolic compounds are frequently employed to delay this process by scavenging the free radicals that either initiate the lipid oxidation or take part in the propagation of the free radical chain. However, phenolic compounds have also been shown to exhibit protection in some reactions that occur without the presence of free radicals. This protection is consequence of the still poorly understood ability of phenolic compounds to trap the carbonyl compounds produced in the course of lipid oxidation. This presentation will analyze these carbonyl-phenol reactions by describing how the different lipid-derived carbonyl compounds are scavenged by phenolics and in what way the corresponding carbonyl-phenol adducts are produced. The involved reaction mechanisms, the selective trapping of carbonyl compounds as a function of their structure, the structure-activity relationships of phenolic compounds for these reactions, and the detection of carbonyl-phenol adducts in food products will be discussed.

Carbonyl-trapping ability of phenolic compounds: An additional protective role of phenolic compounds against the broadcasting of the lipid oxidative damage in foods

254th National Meeting (2017)

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