Furfurals removal from roasted coffee powder by vacuum treatment

Quarta, Barbara; Anese, Monica

doi:10.1016/j.foodchem.2011.07.083

Cited by 29 publications

(14 citation statements)

References 15 publications

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“…In this technology, depending on the physical and chemical properties of the compounds to be removed, the temperature, pressure and time can be adjusted. The effectiveness of this technology depends on food composition, moisture content and the nature of the compound to be removed [ 12 , 132 ]. Viscosity minimizes the diffusion of molecules through the matrix and thus compromises the effect of the process in dry foods [ 49 ].…”

Section: Strategy For Removing Hmf and Other Furansmentioning

confidence: 99%

5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health

Shapla

Solayman

Alam

et al. 2018

Chemistry Central Journal

399

224

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An organic compound known as 5-hydroxymethylfurfural (HMF) is formed from reducing sugars in honey and various processed foods in acidic environments when they are heated through the Maillard reaction. In addition to processing, storage conditions affect the formation HMF, and HMF has become a suitable indicator of honey quality. HMF is easily absorbed from food through the gastrointestinal tract and, upon being metabolized into different derivatives, is excreted via urine. In addition to exerting detrimental effects (mutagenic, genotoxic, organotoxic and enzyme inhibitory), HMF, which is converted to a non-excretable, genotoxic compound called 5-sulfoxymethylfurfural, is beneficial to human health by providing antioxidative, anti-allergic, anti-inflammatory, anti-hypoxic, anti-sickling, and anti-hyperuricemic effects. Therefore, HMF is a neo-forming contaminant that draws great attention from scientists. This review compiles updated information regarding HMF formation, detection procedures, mitigation strategies and effects of HMF on honey bees and human health.

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Section: Strategy For Removing Hmf and Other Furansmentioning

confidence: 99%

5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health

Shapla

Solayman

Alam

et al. 2018

Chemistry Central Journal

399

224

View full text Add to dashboard Cite

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“…Sulfoxymethyfurfural can react with DNA and other macromolecules; the mutagenic effects of this compound were confirmed by the European Food Safety Authority (Kavousi et al, 2015). Thus, several studies developed some strategies to mitigate the toxicity of HMF; these strategies include thermal input reduction (Ameur et al, 2007), intervention removal via postprocess vacuum technology (Quarta & Anese, 2012;Mir-Bel et al, 2013) and addition of HMF inhibition agents (Kavousi et al, 2015;Zou et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Possible adducts formed between hydroxymethylfurfural and selected amino acids, and their release in simulated gastric model

Zou

Pei

Peng

et al. 2016

Int J of Food Sci Tech

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Summary This work aimed to investigate the reactivity of hydroxymethylfurfural (HMF) with selected amino acids, to identify the produced adducts and to clarify whether or not the adducts release HMF after their digestion under gastric conditions. Results showed that cysteine, glycine and lysine can deplete the added HMF, and their reactivity increased with increasing pH and temperature. Cysteine (25 μmol mL−1) depleted 91.0% of the added HMF (315.3 μg mL−1) at 40 °C in 15 min, lysine did not eliminate HMF until 80 °C, and glycine started to eliminate HMF at 100 °C. Four adducts for cysteine, three adducts for lysine and only one adduct for glycine were identified through HPLC–MS–MS after they reacted with HMF. The adducts formed from the reaction mixture of cysteine, lysine and glycine with HMF only released 1.7%, 2.6% and 10.5% of eliminated HMF, respectively, after their digestion in simulated gastric conditions.

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“…Coffee preparation methods can be divided into different categories in terms of roasting and brewing methods. Although there have been several studies on HMF, FMC, and FA content in roasted coffee, [19][20][21] any researches about the formation of HMF, FMC, and FA during Turkish coffee brewing have not been carried out.…”

Section: Discussionmentioning

confidence: 99%

“…Although many researches related to furfurals and coffee have been reported, [19][20][21] there has been no study conducted to determine changes in furfurals during brewing of Turkish coffee. Coffee is the one of the most consumed daily drinks, [22] but studies related to its hazardous contents are very limited.…”

Section: Introductionmentioning

confidence: 99%

Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee

Mortaş

Gül

Yazıcı

et al. 2016

International Journal of Food Properties

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The effect of brewing process on 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid levels of traditionally prepared and instant Turkish coffee samples containing different amounts of table sugar (0, 2, 4, or 8 g in 20 mL of coffee) were analyzed by high pressure liquid chromatography with diode array detector. The highest change at the levels of furfurals was observed in sample of traditional and instant Turkish coffee named T4 and S4 both of containing 8 g of sugar, respectively. The results showed that 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid concentrations in both traditionally prepared and instant Turkish coffee samples increased with increasing sugar concentration. The brewing method and sugar concentration had a significant effect on furfural contents of Turkish coffee (p < 0.05). Daily intakes of furfurals for Turkish population were calculated as 8.14-13.54 and 9.36-10.25 µg kg −1 body weight for traditionally prepared and instant Turkish coffee samples, respectively, and daily intakes of furfurals were lower than the acceptable daily intake value of 0.5 mg kg −1 body weight.

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Furfurals removal from roasted coffee powder by vacuum treatment

Cited by 29 publications

References 15 publications

5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health

5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health

Possible adducts formed between hydroxymethylfurfural and selected amino acids, and their release in simulated gastric model

Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee

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