Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 912-916

  Durmaz, Gökhan ^a   Gökmen, Vural ^b  

^a INONU UNIVERSITY   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

2 Furfural; 5 Hydroxymethyl 2 furfural; Maillard reaction products; Oil; Roasting

Indexed keywords

5 HYDROXYMETHYLFURFURAL; ALMOND OIL; ARACHIS OIL; FURFURAL; METHANOL; SOLVENT; SUNFLOWER OIL;

ACCURACY; ALMOND; ANALYTIC METHOD; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; EXTRACTION; FOOD PROCESSING; GLYCATION; HAZELNUT; HEAT; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID LIQUID EXTRACTION; NONHUMAN; PEANUT; PISTACHIO; PLANT SEED; RELIABILITY; REVERSED PHASE LIQUID CHROMATOGRAPHY; ROASTING; SOLVENT EXTRACTION; SPECTROSCOPY; SUNFLOWER; TEMPERATURE; ULTRAVIOLET SPECTROPHOTOMETRY; WALNUT;

CORYLUS;

EID: 77954660095     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.001     Document Type: Article

References (18)

1. Arifin A.A., Soom R.M., Boo H.C., Loi C.C., Chai Y.H., AbdulKarim S.M. Detection and determination of furfural in crude palm oil. Journal of Food Agriculture and Environment 2009, 7:136-138.
2. Capuano E., Ferrigno A., Acampa I., Serpen A., Açar Ö.Ç., Gökmen V., et al. Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies. Food Research International 2009, 42:1295-1302.
3. Durmaz G., Alpaslan M. Antioxidant properties of roasted apricot (Prunus armeniaca L.) kernel. Food Chemistry 2007, 100:1177-1181.
4. Fallico B., Arena E., Zappalà M. Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chemistry 2003, 81:569-573.
5. Ferrer E., Alegría A., Farré R., Abellán P., Romero F. High-performance liquid chromatographic determination of furfural compounds in infant formulas: Changes during heat treatment and storage. Journal of Chromatography A 2002, 947:85-89.
6. Gökmen V., Acar J. Simultaneous determination of 5-hydroxymethylfurfural and patulin in apple juice by reversed-phase liquid chromatography. Journal of Chromatography A 1999, 847:69-74.
7. Gökmen V., Şenyuva H.Z. Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry 2006, 54:2845-2849.
8. Kalal H.S., Mahani M.K., Maragheh M.G., Chaloosi M. HPLC determination of furfural after preliminary extraction to aqueous phase. Journal of Liquid Chromatography and Related Technologies 2007, 30:2081-2093.
9. Karabulut I., Topcu A., Basar C.A., Onal Y., Lampi A.M. Obtaining butter oil triacylglycerols free from β-carotene and α-tocopherol via activated carbon adsorption and alumina-column chromatography treatments. Journal of the American Oil Chemists' Society 2008, 85:213-219.
10. Kornsteiner M., Wagner K.-H., Elmadfa I. Tocopherols and total phenolics in 10 different nut types. Food Chemistry 2006, 98:381-387.
11. Kroh L.W. Caramelisation in food and beverages. Food Chemistry 1994, 51:373-379.
12. Morales F.J., Romero C., Jiménez-Pérez S. An enhanced liquid chromatographic method for 5-hydroxymethylfurfural determination in UHT milk. Chromatographia 1992, 33:45-48.
13. Morales F.J., Romero C., Jiménez-Pérez S. Chromatographic determination of bound hydroxymethylfurfural as an index of milk protein glycosylation. Journal of Agricultural and Food Chemistry 1997, 45:1570-1573.
14. Murkovic M., Bornik M.-A. Formation of 5-hydroxymethyl-2-furfural (HMF) and 5-hydroxymethyl-2-furoic acid during roasting of coffee. Molecular Nutrition and Food Research 2007, 51:390-394.
15. Oliviero T., Capuano E., Cämmerer B., Fogliano V. Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems. Journal of Agricultural and Food Chemistry 2009, 57:147-152.
16. Şenyuva H.Z., Gökmen V. Potential of furan formation in hazelnuts during heat treatment. Food Additives and Contaminants 2007, 24:136-142.
17. Teixidó E., Santos F.J., Puignou L., Galceran M.T. Analysis of 5-hydroxymethylfurfural in foods by gas chromatography-mass spectrometry. Journal of Chromatography A 2006, 1135:85-90.
18. Venkatachalam M., Sahte S.K. Chemical composition of selected edible nut seeds. Journal of Agricultural and Food Chemistry 2006, 54:4705-4714.