Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method

• Type: Article in International Scientific Journal
• Date: 2013

Authors

Catarina Petisca (Author) Other; Ana Rita Henriques (Author) Other; Trinidad Perez Palacios (Author) Other; Olivia Pinho (Author) FCNAUP; Isabel M P L V O Ferreira (Author) FFUP

Journal

Title: Food Chemistry

Vol. 141 No. 14

Pages: 3349-3356

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 16 Citations

ISI Web of Science

Scopus - 17 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-006-659

DOI: 10.1016/j.foodchem.2013.05.128

Abstract (EN): A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1) dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1) dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds.

Language: English

Type (Professor's evaluation): Scientific

Notes: <a href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=WOS&DestLinkType=FullRecord&KeyUT=:000324848000009">Indexado na ISI Web of Science</a>

No. of pages: 8