Free Radical Scavenging Activity of Carbonyl-Amine Adducts Formed in Soybean Oil Fortified with Phosphatidylethanolamine

Non-enzymatic browning reactions between lipid aldehydes and aminophospholipids might play an important role in the oxidative stability of cold-pressed vegetable oils. We, therefore, aimed to study the Maillard-type reaction between hexanal, a lipid oxidation product of linoleic acid, and phosphatid...

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Detalles Bibliográficos
Autores principales: Goritschnig, Jana, Tadus, Klaudia, König, Jürgen, Pignitter, Marc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7024298/
https://www.ncbi.nlm.nih.gov/pubmed/31963288
http://dx.doi.org/10.3390/molecules25020373

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7024298/
https://www.ncbi.nlm.nih.gov/pubmed/31963288
http://dx.doi.org/10.3390/molecules25020373

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