Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels

Toker, Ömer Said; Doğan, Mahmut; Ersöz, Nevruz Berna; Yılmaz, Mustafa Tahsin

doi:10.1016/j.indcrop.2013.05.030

Cited by 61 publications

(43 citation statements)

References 35 publications

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“…The pH levels in pekmez samples produced by OPE and VE methods were within the limits (5.43-5.65) allowed by TSE. Consistent results were found by Toker et al (2013) who reported gradual decrease of pH in grape, mulberry, black mulberry and carob pekmez during storage.…”

Section: Discussionsupporting

confidence: 87%

“…Both initial and poststorage (4 months) HMF content in pekmez produced through the OPE method were found to be lower than other studies conducted with grape pekmez (Tosun and Ü stün 2003;9-10 ppm), mulberry pekmez (Ş engül et al 2005; 6.34 ppm), grape, mulberry and black mulberry and carob pekmez (Toker et al 2013). It is speculated that the clarification process may accounts for the lower HMF formation in present study, compared to previous studies (Tosun and Ü stün 2003;Ş engül et al 2005;and Toker et al 2013). Tülek and Yilmaz (2006) Pekmez processing method employed in this study is different from the methods used in above mentioned pekmez samples.…”

Section: Discussioncontrasting

confidence: 57%

“…Yilmaz et al (2007) proposed that filtration and clarification of pomegranate juice during commercial processing could be the main reason for lower protein and ash content in pomegranate molasses in comparison to fresh pomegranate. Toker et al (2013) reported various reactions in which divalent cations and minerals are involved, listing this as one of the factors for HMF formation.…”

Section: Discussionmentioning

confidence: 99%

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The effects of production methods and storage on the chemical constituents of apple pekmez

Kuşçu

Bulantekin

2016

J Food Sci Technol

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The purposes of this study were to investigate the effects of two different pekmez production methods namely open pan evaporation (OPE) and vacuum evaporation (VE) on the final products, and to observe the changes in constituents as well as aromatic components after 4 months of storage. The initial and poststorage (4 months) 5-hydroxymethyl furfural (HMF) content in OPE apple pekmez were respectively 5.48, and 7.04 mg/kg. No HMF was detected in VE apple pekmez. Both initial and poststorage content of phenolic compounds was higher in VE pekmez compared to OPE pekmez. The effects of production methods and storage time were statistically significant on phenolic compounds in apple pekmez. The content of all analyzed minerals except calcium has significantly decreased in pekmez compared to raw material on dry weight basis. OPE resulted in a 55.97 % loss in the amount of ascorbic acid, whereas the loss in VE has been 23.45 %. Poststorage loss in ascorbic acid has respectively been 69.54, and 89.28 %, for VE and OPE samples. None of the aromatic components of fresh apple was detected in pekmez.

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Section: Discussionsupporting

confidence: 87%

Section: Discussioncontrasting

confidence: 57%

Section: Discussionmentioning

confidence: 99%

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The effects of production methods and storage on the chemical constituents of apple pekmez

Kuşçu

Bulantekin

2016

J Food Sci Technol

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“…All parameters used in the models were necessary to construct the correct model, as can be seen by the closeness of the R 2 and adjusted R 2 values to 1. Similarly, the adequate precision values for each parameter, which reflects the signal to noise ratio, were in the desirable range (Toker et al, 2013).…”

Section: Journal Ofmentioning

confidence: 99%

Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics

Yılmaz

Dertli

Toker

et al. 2015

Journal of Dairy Science

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Exopolysaccharide (EPS)-producing starter cultures are preferred for the manufacture of fermented milk products to improve rheological and technological properties. However, no clear correlation exists between EPS production and the rheological and technological properties of fermented milk products such as the yogurt drink ayran. In this study, 4 different strain conditions (EPS- and EPS+ Streptococcus thermophilus strains) were tested as a function of incubation temperature (32, 37, or 42°C) and time (2, 3, or 4 h) to determine the effect of culture type and in situ EPS production on physicochemical, rheological, sensory, and microstructural properties of ayran. Furthermore, we assessed the effect of fermentation conditions on amounts of EPS production by different EPS-producing strains during ayran production. A multifactorial design of response surface methodology was used to model linear, interaction, and quadratic effects of these variables on steady shear rheological properties of ayran samples and in situ EPS production levels. The physicochemical and microbiological characteristics of ayran samples altered depending on incubation conditions and strain selection. Steady shear tests showed that ayran samples inoculated with EPS+ strains exhibited pseudoplastic flow behavior. Production of ayran with EPS- strain (control sample) resulted in the lowest apparent viscosity values (η50), whereas those produced with the combination of 2 EPS+ strains yielded ayran with notably increased η50 values. We concluded that incubation time was the variable with the greatest effect on η50, consistency coefficient (K), and flow behavior index (n) values. In situ EPS production was also affected by these conditions during ayran fermentation in which strain-specific metabolism conditions were found to be the most important factor for EPS production. In addition, these findings correlated the amount of in situ EPS produced with the rheological properties of ayran. Scanning electron microscopy images of the samples showed differences in structural features, revealing a prominent network strand structure in the ayran samples inoculated with the admixture of 2 EPS-producing strains incubated at 37°C for 3 h. These results provide useful information for large-scale production of ayran by the dairy industry.

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“…Cane syrups were characterized by lower amounts of HMF (109.2 -893.1 mg kg -1 ) ( Table 3) and so as observed above for corn syrup, the concentrations of this contaminant found in Brazilian samples were higher than that reported in literature (100 -300 mg kg -1 ) (Kowalski, Lukasiewicz, Duda-Chodak, & Zieć, 2013). Differences in HMF concentrations of cane and corn syrups can be explained considering several factors that promote the formation this contaminant in foods (thermal processing involving high temperatures, long storage times and food chemical composition) (Capuano & Fogliano 2011;Spano et al, 2009;Lemos et al, 2010;Vorlová et al, 2006;Toker, Dogan, Ersöz, & Yilmaz, 2013).…”

Section: Tablementioning

confidence: 69%

In house validation from direct determination of 5-hydroxymethyl-2-furfural (HMF) in Brazilian corn and cane syrups samples by HPLC–UV

et al. 2016

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Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels

Cited by 61 publications

References 35 publications

The effects of production methods and storage on the chemical constituents of apple pekmez

The effects of production methods and storage on the chemical constituents of apple pekmez

Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics

In house validation from direct determination of 5-hydroxymethyl-2-furfural (HMF) in Brazilian corn and cane syrups samples by HPLC–UV

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