A Kinetic Approach to Explain Hydroxymethylfurfural and Furfural Formations Induced by Maillard, Caramelization, and Ascorbic Acid Degradation Reactions in Fruit Juice-Based Mediums

AĞÇAM E.

FOOD ANALYTICAL METHODS, vol.15, pp.1286-1299, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 15
  • Publication Date: 2022
  • Doi Number: 10.1007/s12161-021-02214-x
  • Journal Name: FOOD ANALYTICAL METHODS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.1286-1299
  • Keywords: HMF, furfural formations, Fruit juice-based mediums, Thermal process, Reaction kinetics, ORANGE JUICE, 5-(HYDROXYMETHYL)-2-FURALDEHYDE HMF, THERMAL-DECOMPOSITION, AMINO-ACID, MODEL, QUALITY, GLUCOSE, STORAGE, BAKING, ATTRIBUTES
  • Çukurova University Affiliated: Yes

Abstract

Hydroxymethylfurfural-(HMF)/furfural formations and kinetics at different heating conditions (90-120 degrees C) were determined for the fruit juice-based mediums containing glucose, fructose, asparagine, and ascorbic acid-(AA). High formation of HMF/furfural was determined in the heated mediums via caramelization/Maillard reaction pathways. The highest HMF accumulation (1541.27 mu mol/L) was detected in the mediums including fructose, whereas the highest furfural accumulation (16.87 mu mol/L) was detected in the mediums including AA, except for the mediums including fructose + asparagine and heated at 120 degrees C. HMF formation rate was lower for the mediums including asparagine and heated higher than 90 degrees C. Furfural formation rate indicated different tendencies regarding to the type of hexoses, the presence of asparagine, and treatment temperature. Ea-values of HMF and furfural formation were calculated between 49.0-107.7 and 76.7-130.3 kJ/mol, respectively. The highest Q(10)-value was determined as 2.48 and 3.00 for HMF formation via glucose decomposition and for furfural formation via AA degradation, respectively. As a result, fruit juice mediums, due to source of precursor compounds, induce accumulation of HMF/furfural during heating.