Reference : Furan formation from vitamin C in a starch-based model system: Influence of the reaction...
Scientific journals : Article
Life sciences : Food science
Physical, chemical, mathematical & earth Sciences : Chemistry
http://hdl.handle.net/2268/25321
Furan formation from vitamin C in a starch-based model system: Influence of the reaction conditions
English
Owczarek-Fendor, Agnieska mailto [University of Ghent > Faculty of Bioscience Engineering > Department of Food safety and food quality > >]
De Meulenaer, Bruno mailto [Univerity of Ghent > Faculty of Bioscience Engineering > Department of Food safety and food quality > >]
Scholl, Georges mailto [Université de Liège - ULg > > Center for Analytical Research and Technology (CART) >]
Adams, An [University of Ghent > Faculty of Bioscience Engineering > Department of Organic Chemistry > >]
Van Lancke, Fien [University of Ghent > Faculty of Bioscience Engineering > Department of Organic Chemistry > >]
Yogendrarajah, Pratheeba [University of Ghent > Faculty of Bioscience engineering > Department of Food Safety and Food Quality > >]
Eppe, Gauthier mailto [Université de Liège - ULg > > Chimie analytique inorganique - Center for Analytical Research and Technology (CART) >]
De Pauw, Edwin mailto [Université de Liège - ULg > Département de chimie (sciences) > GIGA-R : Laboratoire de spectrométrie de masse (L.S.M.) >]
Scippo, Marie-Louise mailto [Université de Liège - ULg > Département de sciences des denrées alimentaires > Analyse des denrées alimentaires >]
De Kimpe, Norbert [University of Ghent > Faculty of Bioscience Engineering > Department of Organic Chemistry > >]
2010
Food Chemistry
Elsevier Science
121
4
1163-1170
Yes (verified by ORBi)
International
0308-8146
Oxford
United Kingdom
[en] Furan ; Simple baby food model system ; Starch ; Vitamin C ; SPME-GC-MS
[en] The generation of furan from vitamin C during thermal treatment of a starch-based model system, which simulated baby food, was studied. Results indicated that the amount of sample heated in the vial influenced the furan generation from ascorbic acid. Increasing the amount of heated sample from 5% to approximately 98% of the total vial volume, drastically reduced furan formation from 70 ppb to 16 ppb. Changes in ascorbic acid concentrations from 0.1 to 4.5 mg/g did not influence furan concentration nor did different ascorbic/dehydroascorbic acid molar ratios. Interestingly, waxy corn starch itself considerably enhanced furan generation from ascorbic acid. Under the same conditions, 13.2 ppb of furan was generated in starch-based samples, while in ascorbic acid buffered solutions only 0.4 ppb of furan was formed. Application of other matrices, in particular agar and hydrolysed starch, resulted in similar furan concentrations as for native starch, while in polyol solutions furan concentrations were comparable to those obtained for the buffered ascorbic acid solutions.
Centre Interfacultaire d'Analyse des Résidus en Traces - CART
Federal Public Service of Health, Food Chain Safety and Environment ; Research Foundation Flanders (FWO-Vlaanderen)
FURA
Researchers ; Professionals ; Students ; General public
http://hdl.handle.net/2268/25321
also: http://hdl.handle.net/2268/35996
10.1016/j.foodchem.2010.01.065
http://www.sciencedirect.com/science/journal/03088146

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