Academic Bibliography

 Search 200 years of publications by Ghent University researchers.
Advanced search
1 file | 1.25 MB
Add to list
  1. Search results
  2. Behavior of hexanal, (E)-hex-2-enal, ...

Behavior of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions

Angelique Vandemoortele (UGent) , Marie Simon (UGent) , Arnaud Claes and Bruno De Meulenaer (UGent)
(2020) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 68(41). p.11568-11577
Author
Organization
Abstract
The reactivity of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions and their respective compartments, in the presence and absence of protein, was studied at 40 degrees C. In aqueous buffer, hexanal oxidized to hexanoic acid. In the presence of protein, an additional loss occurred, presumably as a result of adduct formation with cysteine. Similarly, (E)-hex-2-enal oxidized to (E)-hex-2-enoic acid in aqueous buffer, and the results suggested that this acid is also able to form adducts with proteins. 4-Hydroxyalk-2-enals showed the highest reactivity in all models evaluated. Especially in protein-containing systems, they were not detectable anymore or their initial concentration was seriously reduced. 4-Hydroxynon-2-enal was the most reactive of the substances studied. The reactivity of the aldehydes was influenced by their partition within emulsions, which was remarkably not correlated with their hydrophobicity. These findings need to be considered when using these aldehydes as lipid oxidation markers in foods.
Keywords
General Chemistry, General Agricultural and Biological Sciences, lipid oxidation, aldehydes, whey protein, oil-in-water emulsions

Downloads

  • Download
    (...).pdf
    • full text (Published version)
    • |
    • UGent only
    • |
    • PDF
    • |
    • 1.25 MB

Citation

Please use this url to cite or link to this publication:

MLA
Vandemoortele, Angelique, et al. “Behavior of Hexanal, (E)-Hex-2-Enal, 4-Hydroxyhex-2-Enal, and 4-Hydroxynon-2-Enal in Oil-in-Water Emulsions.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 68, no. 41, 2020, pp. 11568–77, doi:10.1021/acs.jafc.0c04060.
APA
Vandemoortele, A., Simon, M., Claes, A., & De Meulenaer, B. (2020). Behavior of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 68(41), 11568–11577. https://doi.org/10.1021/acs.jafc.0c04060
Chicago author-date
Vandemoortele, Angelique, Marie Simon, Arnaud Claes, and Bruno De Meulenaer. 2020. “Behavior of Hexanal, (E)-Hex-2-Enal, 4-Hydroxyhex-2-Enal, and 4-Hydroxynon-2-Enal in Oil-in-Water Emulsions.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 68 (41): 11568–77. https://doi.org/10.1021/acs.jafc.0c04060.
Chicago author-date (all authors)
Vandemoortele, Angelique, Marie Simon, Arnaud Claes, and Bruno De Meulenaer. 2020. “Behavior of Hexanal, (E)-Hex-2-Enal, 4-Hydroxyhex-2-Enal, and 4-Hydroxynon-2-Enal in Oil-in-Water Emulsions.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 68 (41): 11568–11577. doi:10.1021/acs.jafc.0c04060.
Vancouver
1.
Vandemoortele A, Simon M, Claes A, De Meulenaer B. Behavior of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2020;68(41):11568–77.
IEEE
[1]
A. Vandemoortele, M. Simon, A. Claes, and B. De Meulenaer, “Behavior of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 68, no. 41, pp. 11568–11577, 2020.
@article{8713157,
  abstract     = {{The reactivity of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions and their respective compartments, in the presence and absence of protein, was studied at 40 degrees C. In aqueous buffer, hexanal oxidized to hexanoic acid. In the presence of protein, an additional loss occurred, presumably as a result of adduct formation with cysteine. Similarly, (E)-hex-2-enal oxidized to (E)-hex-2-enoic acid in aqueous buffer, and the results suggested that this acid is also able to form adducts with proteins. 4-Hydroxyalk-2-enals showed the highest reactivity in all models evaluated. Especially in protein-containing systems, they were not detectable anymore or their initial concentration was seriously reduced. 4-Hydroxynon-2-enal was the most reactive of the substances studied. The reactivity of the aldehydes was influenced by their partition within emulsions, which was remarkably not correlated with their hydrophobicity. These findings need to be considered when using these aldehydes as lipid oxidation markers in foods.}},
  author       = {{Vandemoortele, Angelique and Simon, Marie and Claes, Arnaud and De Meulenaer, Bruno}},
  issn         = {{0021-8561}},
  journal      = {{JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}},
  keywords     = {{General Chemistry,General Agricultural and Biological Sciences,lipid oxidation,aldehydes,whey protein,oil-in-water emulsions}},
  language     = {{eng}},
  number       = {{41}},
  pages        = {{11568--11577}},
  title        = {{Behavior of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions}},
  url          = {{http://doi.org/10.1021/acs.jafc.0c04060}},
  volume       = {{68}},
  year         = {{2020}},
}
Altmetric
View in Altmetric
Web of Science
Times cited: