Determination of free carbohydrates and Amadori compounds formed at the early stages of non-enzymic browning

Influence of oxidized lipids on the non-

Influence of oxidized lipids on the non-enzymic browning reaction: interaction between linolenic acid and an Amadori compound

✍ Isidro Hermosín; Franz Ledl; Antonio Gómez-Sánchez 📂 Article 📅 1992 🏛 Elsevier Science 🌐 English ⚖ 396 KB

The formation of 4-(D-arabino-tetritol-l-yl)-l-butyl-3-pyrrolecarbaldehyde (1) and 3- (D-arabino-tetritol-l-yl)-l-butyl-4-pyridone (2) in the non-enzymic browning reaction at pH 6 of 1-butylamino-1-deoxy-D-fructose (BAF) in the presence of linolenic acid (LNA) was studied. 1 and 2 are products of th