Reference : Importance of fat oxidation in starch-based emulsions in the generation of the proces...
Scientific journals : Article
Life sciences : Food science
Physical, chemical, mathematical & earth Sciences : Chemistry
http://hdl.handle.net/2268/72004
Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan.
English
Owczarek-Fendor, Agnieszka [> > > >]
De Meulenaer, Bruno [> > > >]
Scholl, Georges mailto [Université de Liège - ULg > > Center for Analytical Research and Technology (CART) >]
Adams, An [> > > >]
Van Lancker, Fien [> > > >]
Yogendrarajah, Pratheeba [> > > >]
Uytterhoeven, Veronique [> > > >]
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 [> > > >]
2010
Journal of Agricultural and Food Chemistry
American Chemical Society
58
17
9579-86
Yes (verified by ORBi)
International
0021-8561
1520-5118
Washington
DC
[en] furan ; baby food model ; starch ; unsaturated fatty acids ; oils ; lipid oxidation ; 2-butanal ; linolenic acid ; SPME-GC-MS
[en] The formation of the possibly carcinogenic process contaminant furan was studied in starch-based emulsions during heat treatments as applied for sterilization. Fresh and oxidized soybean, sunflower, high-oleic sunflower, olive, linseed, and rapeseed oils were compared. Results indicated that both the oil type, in particular, the fatty acid composition, and the oxidation degree of the oil determined the susceptibility of the oils to generate furan upon heating. Thus, oils containing the nutritionally relevant omega-3 unsaturated alpha-linolenic acid proved to be able to generate significant amounts of furan if the oils were oxidized. No clear relationship between p-anisidine values of various oils and the amount of generated furan could be observed. However, in the case of soybean oil, significantly more furan was produced upon an increase in oxidation degree. Surprisingly, furan formation in food-relevant systems containing fresh lipids proved to be a minor route (up to 1.5 ppb furan) compared to a previously studied vitamin C containing model system (up to 13 ppb furan).
Researchers ; Professionals
http://hdl.handle.net/2268/72004
10.1021/jf101671u

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