Ghent University Academic Bibliography

Advanced

Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes

An Adams UGent, Capucine Bouckaert UGent, Fien Van Lancker UGent, Bruno De Meulenaer UGent and Norbert De Kimpe UGent (2011) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 59(20). p.11058-11062
abstract
The formation of 2-alkylfurans from the corresponding lipid-derived alpha,beta-unsaturated aldehydes under dry-roasting conditions was investigated in detail. The addition of an amino acid to an alpha,beta-unsaturated aldehyde drastically increased 2-alkylfiiran formation. Peptides and proteins as well were able to catalyze 2-alkylfuran formation from the corresponding alpha,beta-unsaturated aldehydes. Further investigation of 2-alkylfuran formation showed the need of oxidizing conditions and the involvement of radicals in the reaction. This way, the formation of 2-methylfuran from 2-pentenal, 2-ethylfuran from 2-hexenal, 2-propylfuran from 2-heptenal, 2-butylfuran from 2-octenal, 2-pentylfuran from 2-nonenal, and 2-hexylfuran from 2-decenal was shown. The impact of amino acids on 2-allcylfuran formation from lipid-derived alpha,beta-unsaturated aldehydes represents an interesting example of the complex role of amino acids in the multitude of chemical reactions occurring during thermal processing of lipid-rich foods.
Please use this url to cite or link to this publication:
author
organization
alternative title
Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived alpha,beta-unsaturated aldehydes
year
type
journalArticle (original)
publication status
published
subject
keyword
beta-unsaturated aldehydes, 2-Alkylfurans, alpha, amino acids, lipid oxidation, PRODUCTS, FURANS
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
59
issue
20
pages
11058 - 11062
Web of Science type
Article
Web of Science id
000295915000037
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.823 (2011)
JCR rank
3/57 (2011)
JCR quartile
1 (2011)
ISSN
0021-8561
DOI
10.1021/jf202448v
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1981793
handle
http://hdl.handle.net/1854/LU-1981793
date created
2012-01-10 15:42:16
date last changed
2012-01-11 17:02:48
@article{1981793,
  abstract     = {The formation of 2-alkylfurans from the corresponding lipid-derived alpha,beta-unsaturated aldehydes under dry-roasting conditions was investigated in detail. The addition of an amino acid to an alpha,beta-unsaturated aldehyde drastically increased 2-alkylfiiran formation. Peptides and proteins as well were able to catalyze 2-alkylfuran formation from the corresponding alpha,beta-unsaturated aldehydes. Further investigation of 2-alkylfuran formation showed the need of oxidizing conditions and the involvement of radicals in the reaction. This way, the formation of 2-methylfuran from 2-pentenal, 2-ethylfuran from 2-hexenal, 2-propylfuran from 2-heptenal, 2-butylfuran from 2-octenal, 2-pentylfuran from 2-nonenal, and 2-hexylfuran from 2-decenal was shown. The impact of amino acids on 2-allcylfuran formation from lipid-derived alpha,beta-unsaturated aldehydes represents an interesting example of the complex role of amino acids in the multitude of chemical reactions occurring during thermal processing of lipid-rich foods.},
  author       = {Adams, An and Bouckaert, Capucine and Van Lancker, Fien and De Meulenaer, Bruno and De Kimpe, Norbert},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {beta-unsaturated aldehydes,2-Alkylfurans,alpha,amino acids,lipid oxidation,PRODUCTS,FURANS},
  language     = {eng},
  number       = {20},
  pages        = {11058--11062},
  title        = {Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived \ensuremath{\alpha},\ensuremath{\beta}-unsaturated aldehydes},
  url          = {http://dx.doi.org/10.1021/jf202448v},
  volume       = {59},
  year         = {2011},
}

Chicago
Adams, An, Capucine Bouckaert, Fien Van Lancker, Bruno De Meulenaer, and Norbert De Kimpe. 2011. “Amino Acid Catalysis of 2-alkylfuran Formation from Lipid Oxidation-derived Α,β-unsaturated Aldehydes.” Journal of Agricultural and Food Chemistry 59 (20): 11058–11062.
APA
Adams, A., Bouckaert, C., Van Lancker, F., De Meulenaer, B., & De Kimpe, N. (2011). Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(20), 11058–11062.
Vancouver
1.
Adams A, Bouckaert C, Van Lancker F, De Meulenaer B, De Kimpe N. Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2011;59(20):11058–62.
MLA
Adams, An, Capucine Bouckaert, Fien Van Lancker, et al. “Amino Acid Catalysis of 2-alkylfuran Formation from Lipid Oxidation-derived Α,β-unsaturated Aldehydes.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59.20 (2011): 11058–11062. Print.