To study the alkylresorcinols ability to trap lipid oxidation products in foods, crackers were prepared with either whole grain rye, wheat, spelt, or oat flour, and either sunflower or linseed oil, and were stored for up to 36 days at room temperature. During storage, polyunsaturated fatty acyl chains degraded, malondialdehyde was produced, and alkylresorcinol content decreased. At the end of the storage, alkylresorcinol content in crackers was reduced by 61–78 % and a part of disappeared alkyresorcinols (3–8 %) appeared as malondialdehyde/alkylresorcinol adducts. Formed adducts were unambiguously identified by using synthesized and characterized (NMR, MS) labelled and unlabelled standards, and determined by LC-MS/MS. This ability of alkylresorcinols to trap malondialdehyde, and most likely other lipid oxidation products, might be playing a role in both the reduction of hazardous reactive carbonyls in whole grain foodstuffs and the observed flavor differences between whole and refined grain food products.

中文翻译：

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烷基间苯二酚可捕获全麦饼干中的丙二醛


为了研究烷基间苯二酚捕获食品中脂质氧化产物的能力，用全麦黑麦、小麦、斯佩尔特小麦或燕麦粉以及葵花籽油或亚麻籽油制备饼干，并在室温下储存长达 36 天。贮藏过程中，多不饱和脂肪酰基链降解，生成丙二醛，烷基间苯二酚含量降低。储存结束时，裂解器中的烷基间苯二酚含量降低了 61-78%，部分消失的烷基间苯二酚 （3-8%） 表现为丙二醛/烷基间苯二酚加合物。使用合成和表征 （NMR， MS） 标记和未标记的标准品明确鉴定形成的加合物，并通过 LC-MS/MS 测定。烷基间苯二酚捕获丙二醛（很可能是其他脂质氧化产物）的这种能力可能在减少全谷物食品中有害的活性羰基化合物以及观察到的全谷物和精制谷物食品之间的风味差异中发挥作用。