Impact of storage period and lipid unsaturation on the kinetic of 5-hydroxymethylfurfural and furfural generation in pound cakes - Université d'Artois Accéder directement au contenu
Article Dans Une Revue Food Chemistry Année : 2023

Impact of storage period and lipid unsaturation on the kinetic of 5-hydroxymethylfurfural and furfural generation in pound cakes

Résumé

This work aimed at studying the influence of formulation and storage on the formation of Maillard compounds called 5-hydroxymethylfurfural (HMF) and furfural in pound cakes formulated with rapeseed oil (RO) and palm oil (PO). A progressive humidification of the crust and a dryness of the crumb were observed during storage. Lightness (L*) decreased for both PO and RO pound cakes in crumb as well as crust. The accumulation of HMF was found to be higher in the crust (2.21-38.5 mg kg -1) in comparison with the crumb (0.78 to 10.29 mg kg -1). Similar results were found for furfural where the concentration range was between 0.98 and 5.67 mg kg -1 in the crumb while between 2.1 and 38.39 mg kg -1 in the crust. Thus, the formation of HMF and furfural depended on formulation. The PLS-DA showed a positive correlation between the kinetic of HMF and furfural migration and the storage period.

Dates et versions

hal-04118171 , version 1 (06-06-2023)

Identifiants

Citer

Zeineb Nhouchi, Eliot Patrick Botosoa, Christine Chene, Romdhane Karoui. Impact of storage period and lipid unsaturation on the kinetic of 5-hydroxymethylfurfural and furfural generation in pound cakes. Food Chemistry, 2023, 402, pp.134368. ⟨10.1016/j.foodchem.2022.134368⟩. ⟨hal-04118171⟩
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