Effect of the pyrrole polymerization mechanism on the antioxidative activity of nonenzymatic browning reactions

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 19, 2003, Pages 5703-5708

  Hidalgo, Francisco J ^a   Nogales, Fátima ^a   Zamora, Rosario ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Carbonyl amine reactions; Lipid oxidation; Maillard reaction; Natural antioxidants; Non enzymatic browning; Pyrrole derivatives; Pyrrole polymerization

Indexed keywords

1 METHYL 2 PYRROLECARBOXALDEHYDE; 1 METHYLPYRROLE; 1,3,5 TRIMETHYLPYRROLE; 2 (1 HYDROXYETHYL) 1 METHYLPYRROLE; 2 ACETYL 1 METHYLPYRROLE; 2 ACETYLPYRROLE; 2 PYRROLECARBOXALDEHYDE; 2,5 DIMETHYLPYRROLE; PYRROLE DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL REACTION; CHEMICAL STRUCTURE; COLOR; GAS CHROMATOGRAPHY; GLYCATION; LIPID OXIDATION; MASS SPECTROMETRY; OXIDATION; POLYMERIZATION; ULTRAVIOLET SPECTROPHOTOMETRY;

ANTIOXIDANTS; KINETICS; MAILLARD REACTION; POLYMERS; PYRROLES;

EID: 0041333141     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034369u     Document Type: Article

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