Determination of HMF in roasted flour/oil mixtures and effect of solvent used in the extraction procedure

AKPINAR K., Karakas B., Akca H., CERTEL M.

FOOD CHEMISTRY, cilt.128, sa.3, ss.790-794, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 128 Sayı: 3
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.foodchem.2011.03.060
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.790-794
  • Anahtar Kelimeler: 5-(Hydroxymethyl)furfural, HPLC, Wheat flour, Vegetable oil, Roux, FURFURAL COMPOUNDS, BREAKFAST CEREALS, STORAGE, DAMAGE
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Roasting of flour in oil or fat to form a roux is a common application in the preparation of many foods. In this study the development of 5-(hydroxymethyl)furfural (5-HMF) during roasting of white flour and oil mixtures prepared at 1:1, 1:2 and 1:3 ratios at 120, 160 and 200 degrees C was investigated. Extraction of 5-HMF from the solids phase, liquid (oil) phase and mixed phase of the samples was performed using three different solvents (water, ether and CCl(4)) to evaluate the suitability of these solvents for improvement of the extraction procedure employed in the analysis method. The 5-HMF concentration was determined by using a reversed-phase HPLC system with a C(18) column and a photodiode array detector. (C) 2011 Elsevier Ltd. All rights reserved.