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. 2021 Apr 14;10(4):852. doi: 10.3390/foods10040852

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Reactions involved in the oxidation of lipids and proteins in dry-cured fermented sausages. The oxidation reactions are represented by blue arrows; reaction between nitric oxide and lipoperoxides: Reaction (1); formation of aldehyde from lipoperoxides: Reaction (2); formation of TBARS: Reaction (3); formation of carbonyl from protein oxidation: Reaction (4); formation of Schiff base: Reaction (5); formation of carbonyl from dialdehydes and HNE: Reaction (6); lipid oxidation by ONOO⁻: Reaction (7); protein oxidation by ONOO⁻: Reaction (8); formation of peroxynitrite (ONOO⁻): Reaction (9). Reaction (8) (in bold) is favored in comparison with Reaction (7) (in dashes) because peroxynitrite oxidizes preferentially proteins more than lipids.