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Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins

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Abstract
The formation of furan upon sterilization of a lipid-containing starch gel was investigated in the presence of various antioxidants, namely, alpha-tocopherol, beta-carotene, and ascorbic acid, with and without proteins. Results indicated that alpha-tocopherol did not significantly influence furan formation from oxidized lipids. beta-Carotene, suggested previously to be a furan precursor itself, did influence the generation of furan in a concentration-dependent manner, although to a limited extent. Surprisingly, the presence of lipids seemed to limit the furan generation from beta-carotene. Interestingly, the addition of ascorbic acid to the emulsions containing soybean or sunflower oils considerably enhanced the formation of furan from these oils. This was also the case when fresh oils were applied, shown previously to be nearly unable to generate furan. This observation can be explained by an intensified ascorbic acid degradation stimulated by the presence of lipids.
Keywords
starch-based model system, furan, lipid oxidation, beta-carotene, alpha-tocopherol, ascorbic acid, IONIZING-RADIATION, MASS-SPECTROMETRY, ALPHA-TOCOPHEROL, GAMMA-TOCOPHEROL, DELTA-TOCOPHEROL, ASCORBIC-ACID, SOYBEAN OIL, VITAMIN-C, FOOD, OXIDATION

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Chicago
Owczarek-Fendor, Agnieszka, Bruno De Meulenaer, Georges Scholl, An Adams, Fien Van Lancker, Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo, and Norbert De Kimpe. 2011. “Furan Formation from Lipids in Starch-based Model Systems, as Influenced by Interactions with Antioxidants and Proteins.” Journal of Agricultural and Food Chemistry 59 (6): 2368–2376.
APA
Owczarek-Fendor, A., De Meulenaer, B., Scholl, G., Adams, A., Van Lancker, F., Eppe, G., De Pauw, E., et al. (2011). Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(6), 2368–2376.
Vancouver
1.
Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Eppe G, et al. Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2011;59(6):2368–76.
MLA
Owczarek-Fendor, Agnieszka, Bruno De Meulenaer, Georges Scholl, et al. “Furan Formation from Lipids in Starch-based Model Systems, as Influenced by Interactions with Antioxidants and Proteins.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59.6 (2011): 2368–2376. Print.
@article{1174760,
  abstract     = {The formation of furan upon sterilization of a lipid-containing starch gel was investigated in the presence of various antioxidants, namely, alpha-tocopherol, beta-carotene, and ascorbic acid, with and without proteins. Results indicated that alpha-tocopherol did not significantly influence furan formation from oxidized lipids. beta-Carotene, suggested previously to be a furan precursor itself, did influence the generation of furan in a concentration-dependent manner, although to a limited extent. Surprisingly, the presence of lipids seemed to limit the furan generation from beta-carotene. Interestingly, the addition of ascorbic acid to the emulsions containing soybean or sunflower oils considerably enhanced the formation of furan from these oils. This was also the case when fresh oils were applied, shown previously to be nearly unable to generate furan. This observation can be explained by an intensified ascorbic acid degradation stimulated by the presence of lipids.},
  author       = {Owczarek-Fendor, Agnieszka and De Meulenaer, Bruno and Scholl, Georges and Adams, An and Van Lancker, Fien and Eppe, Gauthier and De Pauw, Edwin  and Scippo, Marie-Louise and De Kimpe, Norbert},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {starch-based model system,furan,lipid oxidation,beta-carotene,alpha-tocopherol,ascorbic acid,IONIZING-RADIATION,MASS-SPECTROMETRY,ALPHA-TOCOPHEROL,GAMMA-TOCOPHEROL,DELTA-TOCOPHEROL,ASCORBIC-ACID,SOYBEAN OIL,VITAMIN-C,FOOD,OXIDATION},
  language     = {eng},
  number       = {6},
  pages        = {2368--2376},
  title        = {Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins},
  url          = {http://dx.doi.org/10.1021/jf103168s},
  volume       = {59},
  year         = {2011},
}

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