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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2013

Autores

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

Revista

Título: Food Chemistry

Vol. 141 Nº 14

Páginas: 3349-3356

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 16 Citações

ISI Web of Science

Scopus - 17 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

CORDIS: Ciências da Saúde

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

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Nº de páginas: 8