9-Oxononanoic Acid and Its Lysine Schiff Base Adduct as a Novel Lipation Product in Peanuts
Lars Störmer,
Luise Poelchen,
Susann Scholz
et al.
Abstract:9-Oxononanoic acid
(9-ONA) was quantitated in peanuts roasted at
170 °C by GC–MS (EI). After roasting peanuts for 40 min,
9-ONA decreased from 1010 μmol/kg protein in the unheated sample
to 722 μmol/kg protein, most likely due to modifications of
nucleophilic side chains of protein-bound amino acids (lipation).
After heating N
α-acetyl-l-lysine and 9-ONA in model experiments, a Schiff base in its reduced
form, namely, N
ε-carboxyoctyl-acetyl
lysine, as well as two isomeric pyridinium derivatives, namely, dicar… Show more
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