Ghent University Academic Bibliography

Advanced

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

Agnieszka Owczarek-Fendor, Bruno De Meulenaer UGent, Georges Scholl, An Adams UGent, Fien Van Lancker UGent, Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo and Norbert De Kimpe UGent (2011) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 59(6). p.2368-2376
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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
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
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
59
issue
6
pages
2368 - 2376
Web of Science type
Article
Web of Science id
000288401800032
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.823 (2011)
JCR rank
3/57 (2011)
JCR quartile
1 (2011)
ISSN
0021-8561
DOI
10.1021/jf103168s
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1174760
handle
http://hdl.handle.net/1854/LU-1174760
date created
2011-02-28 11:29:39
date last changed
2016-12-19 15:42:42
@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},
}

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.