Oxidation of Aldehydes Used as Food Additives by Peroxynitrite

被引：7

作者：

Alcolado, Clara I. ^{[1
]}

Garcia-Rio, Luis ^{[2
]}

Mejuto, Juan C. ^{[3
]}

Moreno, Inmaculada ^{[1
]}

Poblete, Francisco J. ^{[1
]}

Tejeda, Juan ^{[1
]}

机构：

[1] Univ Castilla La Mancha, Fac Chem, Dept Phys Chem, Avda Camilo Jose Cela S-N, Ciudad Real 13071, Spain

[2] Univ Santiago, Fac Chem, Dept Phys Chem, Avda Ciencias S-N, Santiago De Compostela 15701, Spain

[3] Univ Vigo, Fac Sci, Dept Phys Chem, Campus As Lagoas, Orense 32004, Spain

来源：

ANTIOXIDANTS | 2023年 / 12卷 / 03期

关键词：

oxidation; aldehydes; peroxynitrite; food additives; organoleptic properties; antioxidant properties; NITRIC-OXIDE;

D O I：

10.3390/antiox12030743

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Benzaldehyde and its derivatives are used as food supplements. These substances can be used mainly as flavorings or as antioxidants. Besides, peroxynitrite, an oxidizing agent, could be formed in canned food. Both species could react between them. The present article has focused on the kinetic study of the oxidation of aldehydes by peroxynitrite. A reaction mechanism that justifies all the experimental results is proposed. This mechanism, in acidic media, passes through three competitive pathways: (a) a radical attack that produces benzoic acid. (b) peracid oxidation, and (c) a nucleophilic attack of peroxynitrous acid over aldehyde to form an intermediate, X, that produces benzoic acid, or, through a Cannizzaro-type reaction, benzoic acid and benzyl alcohol. All rate constants involved in the third pathway (c) have been calculated. These results have never been described in the literature in acid media. A pH effect was analyzed.

引用

页数：13

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