Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology

Pérez‐Palacios, Trinidad; Petisca, Catarina; Melo, Armindo; Ferreira, Isabel

doi:10.1016/j.foodchem.2012.05.100

Cited by 32 publications

(11 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The HS‐SPME method used by Pérez‐Palacios et al . () with modifications was used for evaluation of volatile compounds in cooked ham samples. To extract volatile compounds, a PDMS‐DVB SPME fiber (65 μm thickness, Supelco Co., Bellefonte, PA) was used.…”

Section: Methodsmentioning

confidence: 99%

“…Volatile compounds were extracted by headspace solid phase microextraction (HS-SPME) and analyzed by chromatographic analysis (Varian 4000 GC-MS) coupled to a mass selective detector (Varian 240MS/4000 Mass Spec). The HS-SPME method used by Pérez-Palacios et al (2012) with modifications was used for evaluation of volatile compounds in cooked ham samples. To extract volatile compounds, a PDMS-DVB SPME fiber (65 μm thickness, Supelco Co., Bellefonte, PA) was used.…”

Section: Chemical Analyses Of Cooked Hammentioning

confidence: 99%

See 1 more Smart Citation

Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage

Pancrazio

Cunha

Pinho

et al. 2015

Journal of Food Quality

View full text Add to dashboard Cite

The influence of tumbling time and storage on the physical and chemical characteristics of cooked ham was evaluated. The effect of tumbling time on the physical characteristics, namely color and texture, was significant, whereas the chemical characteristics were less affected since proteolysis of myofibrillar proteins, free amino acid (FAA) and volatile profile was similar in ham with 9 and 18 h of tumbling. The effect of storage was most relevant on chemical characteristics, increased the proteolysis of myofibrillar proteins and the relative percentage of some volatiles, mainly aldehydes, whereas FAA decreased, except histidine that increased. Reduced tumbling time can be used, maintaining the quality of cooked ham during its storage. PRACTICAL APPLICATIONSCooked ham is a brine-treated product obtained after tumbling and cooking/ cooling treatments. Its shelf life is around 90 days. Data concerning the effect of tumbling time and storage on quality attributes, proteolysis and volatiles of cooked ham are scarce. This characterization is of major relevance for cooked ham industry since the use of reduced tumbling maintains the product quality and storage reduces production costs. A reduction of 50% of the usual tumbling time influenced mainly the physical parameters, whereas the storage was similar and the most relevant impact was on the chemical characteristics. The practical results from this work can be extended to cooked ham industry.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Chemical Analyses Of Cooked Hammentioning

confidence: 99%

Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage

Pancrazio

Cunha

Pinho

et al. 2015

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Analysis of furfuryl alcohol can be done by either gas and liquid chromatography with UV, biosensor, or fluorescence detection [ 5 , 6 , 14 , 15 , 16 , 17 ], while β-myrcene is typically determined using gas chromatography with mass spectrometry or flame ionization detection [ 18 , 19 , 20 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

The Food and Beverage Occurrence of Furfuryl Alcohol and Myrcene—Two Emerging Potential Human Carcinogens?

Okaru

Lachenmeier

2017

Toxics

View full text Add to dashboard Cite

For decades, compounds present in foods and beverages have been implicated in the etiology of human cancers. The World Health Organization (WHO) International Agency for Research on Cancer (IARC) continues to classify such agents regarding their potential carcinogenicity in humans based on new evidence from animal and human studies. Furfuryl alcohol and β-myrcene are potential human carcinogens due to be evaluated. The major source of furfuryl alcohol in foods is thermal processing and ageing of alcoholic beverages, while β-myrcene occurs naturally as a constituent of the essential oils of plants such as hops, lemongrass, and derived products. This study aimed to summarize the occurrence of furfuryl alcohol and β-myrcene in foods and beverages using literature review data. Additionally, results of furfuryl alcohol occurrence from our own nuclear magnetic resonance (NMR) analysis are included. The highest content of furfuryl alcohol was found in coffee beans (>100 mg/kg) and in some fish products (about 10 mg/kg), while among beverages, wines contained between 1 and 10 mg/L, with 8 mg/L in pineapple juice. The content of β-myrcene was highest in hops. In conclusion, the data about the occurrence of the two agents is currently judged as insufficient for exposure and risk assessment. The results of this study point out the food and beverage groups that may be considered for future monitoring of furfuryl alcohol and β-myrcene.

show abstract

“…According to Pérez-Palacios et al (2012), an increase in extraction temperature leads to the release of a greater quantity of volatile compounds into the headspace, since the rise in temperature is proportional to the increase in the analyte diffusion coefficient. However, high temperatures can also lead to the formation of aromatic compounds derived from the Maillard reaction or from caramelization.…”

Section: Optimization Of Spme Parameters For Volatiles In Caprine Coamentioning

confidence: 99%

Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

et al. 2016

View full text Add to dashboard Cite

Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology

Cited by 32 publications

References 25 publications

Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage

Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage

The Food and Beverage Occurrence of Furfuryl Alcohol and Myrcene—Two Emerging Potential Human Carcinogens?

Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology

Contact Info

Product

Resources

About