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Article Name Effects of Some Phenolic Compounds on the Formation of HMF in Organic Acid-fructose Model System
Author Name Rasim Alper Oral, Mahmut Doğan, Kemal Sarıoğlu
Address Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Kayseri/TÜRKİYE
Abstract HMF may occur in Maillard reaction and/or as a result of direct heating of hexoses in an acidic media known to have some negative effects on the quality of health and nutrition. In this study, effects of certain phenolic compounds on HMF formation by heating organic acids-fructose were investigated. In this context three different organic acid (malic, tartaric and citric) and six different phenolic compounds (oleuropein, chlorogenic acid, tyrosol, caffeic acid, epicatechin and ellagic acid) were used. Malic acid is an experiment, the control group and the phenolic compound added content of HMF was determined as 14.02±0.63 mg/kg, 15.97±1.03-19.79±0.21 mg/kg respectively. Citric acid model, 22.23±0.97 mg/kg, 18.72±0.49-22.11±1.72 mg/kg. If tartaric acid is used, HMF levels were measured as 25.94±1.75 mg/kg, 24.70±0.57-32.16±1.73 mg/kg. As a result, model system using only citric acid, oleuropein and epicatechin, HMF formation were lower than the control group (p<0.05).
Published in Electronic Journal of Food Technologies
Issue 8
Volume 2
Pages 12-17
Year 2013
Type Short Communication
Language Turkish
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