Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation

Fallico, Biagio; Arena, Elena; Zappalà, M.

doi:10.1016/s0308-8146(02)00497-1

Cited by 91 publications

(66 citation statements)

References 17 publications

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“…For non-defatted samples, prolonged roasting time (from 30 to 60 min) caused subsequent increases in HMF concentration (from 66.5 up to 144 mg/kg). The highest HMF concentration was observed in non--defatted hazelnuts with saccharose (372 mg/kg) in contrast to defatted hazelnut sample with saccharose (33.5 mg/ kg) [Fallico et al, 2003].…”

Section: Fruit and Vegetable Productsmentioning

confidence: 81%

“…The influence of low pH was also important but in real samples it could play a less important role (except heat processing where acids concentrations increases) [Muratore et al, 2006]. Fallico et al [2003] investigated the influence of oil concentration on HMF formation as well as on colour changes during roasting of hazelnuts. For this purpose hazelnut samples were defatted, ground, and subsequently roasted with varying amounts of hazelnut oil or oil containing hexanal and/or saccharose.…”

Section: Fruit and Vegetable Productsmentioning

confidence: 99%

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5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Kowalski¹,

Łukasiewicz²,

Duda-Chodak³

et al. 2013

Pol. J. Food Nutr. Sci.

132

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The chemical structure of 5-hydroxymethyl-2-furfural (HMF), its physicochemical properties and reactions that lead to the synthesis of HMF were discussed. Special attention was paid to HMF formation in food during processing. The potential applications of this compound in industry were described as well. Moreover, this review outlines the most important sources of HMF in human diet and estimates the potential daily intake of HMF by consumers. The known and suggested metabolic pathways, as well as the impact of HMF and its metabolites on human health are also discussed.

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Section: Fruit and Vegetable Productsmentioning

confidence: 81%

Section: Fruit and Vegetable Productsmentioning

confidence: 99%

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Kowalski¹,

Łukasiewicz²,

Duda-Chodak³

et al. 2013

Pol. J. Food Nutr. Sci.

132

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“…Nuts in particular are increasing in importance as food crops, with total world tree nut production for 2014-2015 at~3.5 million metric tons (kernels) [4]. Edible nuts in the form of raw or roasted kernels [5,6] are increasingly recommended for inclusion in healthy diets due to evidence of beneficial effects on blood cholesterol, coronary heart disease, diabetes, sudden death, inflammation, thrombosis and vascular reactivity [7][8][9][10]. More than 80% of the world trade in tree nuts is comprised of just four species, walnuts, hazelnuts, pistachios, and almonds [4].…”

Section: Introductionmentioning

confidence: 99%

Shelf Life of Tropical Canarium Nut Stored under Ambient Conditions

et al. 2017

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Abstract:There is a need to develop alternative crops to improve the food security and prosperity of developing countries. The tropical nut Canarium indicum (canarium nut) is increasingly used as a shade tree for cocoa and has potential for commercialization as a sustainable crop that will improve food security and livelihoods in Melanesia and East Asia. There is no information on canarium nut shelf life characteristics. Canarium kernels may be prone to rancidity, due to a high content of unsaturated fatty acids. Kernels at 5.4% moisture content were vacuum-packed with a domestic vacuum-packaging system and stored for six months in Papua New Guinea and for nine months in Southeast Queensland, Australia at both ambient temperatures (22 to 31 • C and 22 to 25 • C, respectively) and under refrigeration. Nuts were analysed for changes in peroxide values and free fatty acids (FFAs) over the storage periods that might indicate development of rancidity. Peroxide values indicated very low levels of oxidation in all treatments. Free fatty acids were at low levels but increased significantly during storage at ambient temperatures. The results suggested that vacuum-packed Canarium nuts can be stored safely under ambient tropical conditions for six months with daytime temperatures around 31 • C, and for nine months at 25 • C. Increasing FFA levels at ambient temperatures indicate caution about longer storage time at ambient temperatures. Storage under refrigeration greatly prolonged shelf life.

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“…HMF has been widely used for this purpose (Delgado-Andrade et al 2007;Cioroi 2008;Rufián-Henares et al 2008;Morales et al 2009;Mesías-García et al 2010). On the other hand, HMF present in foodstuffs seems to be studied extensively also as a food contaminant with potential harmful properties (Lee et al 1995;Hiramoto et al 1996;Albala-Hurtado et al 1998;Hidalgo & Pompei 2000;Fallico et al 2003;Gökmen et al 2008;Husoy et al 2008).…”

mentioning

confidence: 99%

Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing

Kowalski¹,

Łukasiewicz²,

Juszczak³

et al. 2013

Czech J. Food Sci.

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Kowalski S., Lukasiewicz M., Juszczak L., Kutyła-Kupidura E.M. (2013): Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing. Czech J. Food Sci., 31: 33-42.The analysis was carried out of 5-hydroxymethyl-2-furfural (HMF) formation during the baking of shortbreads. The investigation was done on three types of shortbread in which sucrose, glucose, or fructose were used as sweeteners. In all the samples the concentration of sugar was 20% (w/w). The cookies were baked in a laboratory oven at temperatures of 200, 215, 230, and 245°C. The samples for the HMF determination were taken at intervals from 5 to 18 min depending on the baking temperature. It was found that HMF formation can be described by exponential equation. The HMF formation was correlated with the colour changes of the cakes determined according to CIELab system. Different parameters of colour were investigated, however, only in the case of brightness difference may the correlation be treated as statistically important.

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Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation

Cited by 91 publications

References 17 publications

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Shelf Life of Tropical Canarium Nut Stored under Ambient Conditions

Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing

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