Importance of Fat Oxidation in Starch-Based Emulsions in the Generation of the Process Contaminant Furan

Owczarek-Fendor, Agnieszka; Meulenaer, Bruno De; Scholl, Georges; Adams, An; Lancker, Fien Van; Yogendrarajah, Pratheeba; Uytterhoeven, Veronique; Eppe, Gauthier; Pauw, Edwin De; Scippo, Marie‐Louise; Kimpe, Norbert De

doi:10.1021/jf101671u

Cited by 41 publications

(46 citation statements)

References 25 publications

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“…The progress of oxidation with time in the stored emulsion samples was measured by the PV and p -anisidine methods, which have been widely used for this purpose [ 41 , 42 ]. The total period of the experiment was limited to 864 h, because at that moment the stability of the emulsion was broken since it separated into separate phases.…”

Section: Resultsmentioning

confidence: 99%

Extraction of Antioxidants from Borage (Borago officinalis L.) Leaves—Optimization by Response Surface Method and Application in Oil-in-Water Emulsions

et al. 2014

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Borage (Borago officinalis L.) is a typical Spanish plant. During processing, 60% are leaves. The aim of this work is to model and optimize the extraction of polyphenol from borage leaves using the response surface method (RSM) and to use this extract for application in emulsions. The responses were: total polyphenol content (TPC), antioxidant capacity by ORAC, and rosmarinic acid by HPLC. The ranges of the variables temperature, ethanol content and time were 50–90 °C, 0%–30%–60% ethanol (v/v), and 10–15 min. For ethanolic extraction, optimal conditions were at 75.9 °C, 52% ethanol and 14.8 min, yielding activity of 27.05 mg GAE/g DW TPC; 115.96 mg TE/g DW in ORAC and 11.02 mg/L rosmarinic acid. For water extraction, optimal activity was achieved with extraction at 98.3 °C and 22 min, with responses of 22.3 mg GAE/g DW TPC; 81.6 mg TE/g DW in ORAC and 3.9 mg/L rosmarinic acid. The significant variables were ethanol concentration and temperature. For emulsions, the peroxide value was inhibited by 60% for 3% extract concentration; and 80% with 3% extract concentration and 0.2% of BSA. The p-anisidine value between the control and the emulsion with 3% extract was reduced to 73.6% and with BSA 86.3%, and others concentrations had similar behavior.

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Section: Resultsmentioning

confidence: 99%

Extraction of Antioxidants from Borage (Borago officinalis L.) Leaves—Optimization by Response Surface Method and Application in Oil-in-Water Emulsions

et al. 2014

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“…The diversity of foods which contain furan suggests that multiple pathways are likely to be involved in the formation of furan in foods (Morehouse et al 2007;Owczarek-Fendor et al 2011;. Studies performed in model systems have shown that furan and methylfuran can be generated from heating ascorbic acid, polyunsaturated fatty acids, unsaturated aldehydes, sugars, and amino acids (Perez & Yalayan 2004;Becalski & Slaman 2005;Limacher et al 2007;Limacher 2008;Roberts et al 2008;Vranová & Ciesarová 2009;Owczarek-Fendor et al 2010a,b, 2012Adams et al 2011;Duan & Barringer 2012;Anese & Suman 2013).…”

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confidence: 99%

Furan and alkylated furans in heat processed food, including home cooked products

et al. 2014

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Fromberg A., Mariotti M.S., Pedreschi F., Fagt S., Granby K. (2014): Furan and alkylated furans in heat processed food, including home cooked products. Czech J. Food Sci., 32: 443-448.The occurrence of furan in home cooked food was studied. Cooking was found to reduce the level of furan in ready-to-eat foods, however on average around 50% of furan remain in the foods. The analysis of furan occurrence revealed that it is most commonly formed in foods with high levels of carbohydrates. Interestingly, breakfast cereals, dry bread products, and dried fruit products including raisins, plums and bananas contained furan at levels up to 387 µg/kg. Furan was also found in the dry ingredients of cookies and bread, and in snacks such as crisps and popcorn. The 2-alkylfurans, 2-methylfuran, 2,5-dimethylfuran, 2-ethylfuran, and 2-pentylfuran were present at levels in the same range as furan (885 µg/kg) and the level of 2-methylfuran (1328 µg/kg) exceeded this level in coffee.

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“…This compound was detected in all brands, except Brand A. Furans are colorless, lipophilic, and highly volatile, low-molecular-weight compounds. Formation of furans from unsaturated fatty acids has been reported to be associated with lipid oxidation (Owczarek-Fendor et al, 2010).…”

Section: Volatile Compositionmentioning

confidence: 99%

Ham ve Rafine Fındık Yağlarının Uçucu Bileşikleri ve Yağ Asidi Kompozisyonu

Oğraş¹,

Kaban²,

Kaya³

2018

Atatürk Üniversitesi Ziraat Fakültesi Dergisi

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The volatile compounds, as well as fatty acid composition of crude and refined hazelnut oils, which are produced by different brands in Turkey, were analyzed by GC/MS, using a solid phase microextraction and GC/FID. Free fatty acid and peroxide value of samples were also determined. In crude hazelnut oils, there were significant differences between brands, in terms of propanoic acid, hexanoic acid, 1-octanol, heptanal, octanal, nonanal, cyclopentane and heptane. In contrast, only a few volatile compounds were determined in refined oil samples. In refined samples, major differences have been detected in terms of nonanal, trans-2-decenal and 2-octyl furan. The refining process usually decreased the amount and counts of volatile compounds. The industrial refining of the oils did not cause any significant changes in the fatty acid composition of the samples. However, the refining process caused a decrease in the free fatty acid content and the peroxide value of hazelnut oils.

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Importance of Fat Oxidation in Starch-Based Emulsions in the Generation of the Process Contaminant Furan

Cited by 41 publications

References 25 publications

Extraction of Antioxidants from Borage (Borago officinalis L.) Leaves—Optimization by Response Surface Method and Application in Oil-in-Water Emulsions

Extraction of Antioxidants from Borage (Borago officinalis L.) Leaves—Optimization by Response Surface Method and Application in Oil-in-Water Emulsions

Furan and alkylated furans in heat processed food, including home cooked products

Ham ve Rafine Fındık Yağlarının Uçucu Bileşikleri ve Yağ Asidi Kompozisyonu

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