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Furfural Contents and Some Physical and Chemical Properties of Raisins

Year 2016, Volume: 14 Issue: 3, 235 - 241, 01.09.2016

Abstract

Furfural contents of packaged / unpackaged red red globe and white sultanas raisins were examined by RP-HPLCDAD and some physical and chemical characteristics of raisins were also investigated. Titratable acidity and L*, a* and b* color values of white raisins were higher than those of red raisins P

References

  • Capuano, E., Fogliano, V., 2011. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation Technology 44: 793-810. Food Science and
  • Delgado-Andrade, C., Morales, F.J., Seiquer, I., Navarro, M.P., 2010. Maillard reaction products profile and intake from Spanish typical dishes. Food Research International 43: 1304-1311.
  • Gaspar, E.M.S.M., Lucena, A.F.F., 2009. Improved HPLC methodology for food control – furfurals and patulin as markers of quality. Food Chemistry 114: 1576-1582.
  • Chavez-Servin, J.L., Castellote, A.I., López- Sabater, M.C., 2005. Analysis of potential and free furfural compounds in milk-based formulae by high- performance liquid chromatography Evolution during storage. Journal of Chromatography A 1076: 133-140.
  • Yıldız, O., Şahin, H., Kara, M., Aliyazıcıoğlu, R., Tarhan, Ö., Kolaylı, S., 2010. Maillard reaksiyonları ve reaksiyon ürünlerinin gıdalardaki önemi. Akademik Gıda 8(6):44-51.
  • Wang, H.Y., Qian, H., Yao, W.R., 2011. Melanoidins produced by the Maillard reaction: Structure and biological activity. Food Chemistry 128: 573–584.
  • Berg, H.E., Boekel Van, M.A.J.S., 1994. Degradation of lactose during heating of milk. 1. Reaction Pathways. Netherlands Milk and Dairy Journal 48: 157-175.
  • Akkan, A.A., Ozdemir, Y., Ekiz, H.I., 2001. Derivative spectrophotometric determination of 5- (hydroxymethyl)-2-furaldehyde (HMF) and furfural in Locust bean extract. Nahrung/Food 45(1): 43-46.
  • Caglarirmak, N., 2006. Ochratoxin A, hydroxymethylfurfural and vitamin C levels of sun- dried grapes and sultanas. Journal of Food Processing and Preservation 30: 549-562.
  • Wu, J.Y., Shi, Z.G., Feng, Y.Q., 2009. Determination of 5-hydroxymethylfurfural using derivatization combined with polymer monolith microextraction chromatography. Journal of Agriculture and Food Chemistry 57: 3981-3988. liquid
  • Janzowski, C., Glaab, V., Samimi, E., Schlatter, J., Eisenbrand, G., 2000. 5- Hydroxymethylfurfural: assessment of mutagenicity, DNA-damaging potential and reactivity towards cellular glutathione. Food and Chemical Toxicology 38(9): 801-809.
  • Svendsen, C., Husİy, T., Glatt, H., Paulsen, J.E., Alexander, J., 2009. 5- Hydroxymethylfurfural and 5-sulfooxymethylfurfural increase adenoma and flat ACF number in the intestine of Min/+ mice. Anticancer Research 29(6):1921-1926.
  • Durling, L.J., Busk, L., Hellman, B.E., 2009. Evaluation of the DNA damaging effect of the heat- induced food toxicant 5-hydroxymethylfurfural (HMF) in various cell lines with different activities of sulfotransferases. Food and Chemical Toxicology 47(4):880-884.
  • Agents classified by the IARC monographs, vol. 1- 116. The International Agency for Research on Cancer http://monographs.iarc.fr/ENG/Classification/latest_ classif.php (Accessed 3 August 2016). site.
  • Turkish Food Codex, 2007. Türk Gıda Kodeksi Üzüm Pekmezi Tebliği (Tebliğ No: 2007/27). 15.06.2007 Resmi Gazete Sayısı: 26553 (Turkish).
  • Turkish Food Codex, 2012. Türk Gıda Kodeksi Bal Tebliği (Tebliğ No: 2012/58). Resmi Gazete Tarihi: 27.07.2012 Resmi Gazete Sayısı: 28366 (Turkish).
  • Anon., 2013. Kuru Üzüm, Sektör Raporları, Türkiye Cumhuriyeti, m.pdf>. Accessed 12/04/2014. (Turkish) Bakanlığı.
  • Pangavhane, D.R., Sawhney, R.L., 2002. Review of research and development work on solar dryers for grape drying. Energy Conversion and Management 43: 45-61.
  • Saravacos, G.D., Tsiourvas, D.A., Tsami, E., 1986. Effect of temperature on the water adsorption isotherms of Sultana raisins. Journal of Food Science 51: 38l-383.
  • Esmaiili, M., Sotodeh-Gharebegh, R., Mousavi, M.A.E., Rezazadeh, G., 2007. Grape drying: A review. Food Reviews International 23: 257-280.
  • Mitcham, B., Cantwell, M., Kader, A., 1996. Methods for Determining Quality of Fresh Commodities. Perishables Handling Newsletter, Issue No. 85, 1-5. (Updated 6/16/2003)
  • Muir, J.G., Rose, R., Rosella, O., Liels, K., Barrett, J.S., Shepherd, S.J., Gibson, P.R., 2009. Measurement of short-chain carbohydrates in common Australian vegetables and fruits by high- performance liquid chromatography (HPLC). Journal of Agriculture and Food Chemistry 57: 554- 565.
  • Oral, R.A., Mortas, M., Dogan, M., Sarioglu, K., Yazici, F., 2014. New approaches to determination of HMF. Food Chemistry 143: 367-370.
  • Bhagyashree, H.S., Patil, N.B., 2009. Effect of osmotic dehydration on chemical composition of grapes during raisin preparation. International Journal of Agricultural Engineering 2(1): 18-23.
  • Spiller, G.A., Story, J.A., Furumoto, E.J., Chezem, J.C., Spiller, M., 2003. Effect of tartaric acids and dietary fiber from sun-dried raisins on colonic function and on bile acid and volatile fatty acid excretion in healthy adults. British Journal of Nutrition 90: 803-807.
  • Angulo, O., Fidelibus, M.W., Heymann, H., 2007. Grape cultivar and drying method affect sensory characteristics and consumer preference of raisins. Journal of Science and Food Agriculture 87: 865- 870.
  • Karel, M., Fennema, O.R., Lund, D.B., 1975. Principles of food science. Part II. Physical principles of food preservation. P. Imprenta (Ed). Marcel Dekker, New York, 474 p.
  • Labuza, T.P., Baiser, W.M., 1992. The Kinetics of Nonenzymatic Browning. In Physical Chemistry of Foods, Edited by H.G. Schwartzberg, R.W. Hertel, Marcel Dekker, New York, 649 p.
  • Chayjan, R.A., Hossein, P.M., Mahmood, E.A., Kamran, S., 2011. Influence of drying conditions on diffusivity, energy and colour of seedless grape after dipping process. Australian Journal of Crop Science 5(1): 96-103.
  • Karadeniz, F., Durst, R.W., Wrolstad, R.E., 2000. Polyphenolic composition of raisins. Journal of Agriculture and Food Chemistry 48: 5343-5350.
  • Waletzko, P., Labuza, T.P., 1976. Accelerated shelf-life testing of an intermediate moisture food in air and in an oxygen-free atmosphere. Journal of Food Science 41: 1338-1344.
  • Saltmarch, M., Labuza, T.P., 1982. Nonenzymatic browning via the Maillard reaction in foods. Diabetes 31(3): 29-36.
  • Lee, H.S., Nagy, S., 1988. Quality changes and nonenzymatic browning intermediates in grapefruit juice during storage. Journal of Food Science 53(1): 168-180.
  • EFSA, 2005. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on request from the commission related to favoring group evaluation 13: furfuryl and furan derivatives with and without additional side-chain substitutes and heteroatomes from chemical group 14 (commission regulation (EC) No. 1565/2000 of 18 July 2000). EFSA Journal 215: 1–73.
  • EFSA, 2012. Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14. EFSA Journal 9(8): 2313.
  • Surh, Y.J., Liem, A., Miller, J.A., Tannenbaum, S.R., 1994. 5-Sulfooxymethylfurfural as a possible ultimate mutagenic and carcinogenic metabolite of the hydroxymethylfurfural. Carcinogenesis 15: 2375- 2377.
  • Teubner, W., Meinl, W., Florian, S., Kretzschmar, M., Glatt, H., 2007. Identification and localization of soluble sulfotransferases in the human gastrointestinal tract. Biochemical Journal 404(2): 207-215

Kuru Üzümlerin Furfural İçerikleri ile Bazı Fiziksel ve Kimyasal Özellikleri

Year 2016, Volume: 14 Issue: 3, 235 - 241, 01.09.2016

Abstract

Bu çalışmada paketlenmiş / paketlenmemiş kırmızı red globe ve beyaz sultana kuru üzümlerin furfural içerikleri RP-HPLC-DAD ile araştırılmış ve ayrıca furfural oluşumu ile ilgili bazı fiziksel ve kimyasal özellikler de belirlenmiştir. Beyaz kuru üzümlerde titrasyon asitliği ile L*, a* ve b* renk değerleri daha yüksek bulunurken P

References

  • Capuano, E., Fogliano, V., 2011. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation Technology 44: 793-810. Food Science and
  • Delgado-Andrade, C., Morales, F.J., Seiquer, I., Navarro, M.P., 2010. Maillard reaction products profile and intake from Spanish typical dishes. Food Research International 43: 1304-1311.
  • Gaspar, E.M.S.M., Lucena, A.F.F., 2009. Improved HPLC methodology for food control – furfurals and patulin as markers of quality. Food Chemistry 114: 1576-1582.
  • Chavez-Servin, J.L., Castellote, A.I., López- Sabater, M.C., 2005. Analysis of potential and free furfural compounds in milk-based formulae by high- performance liquid chromatography Evolution during storage. Journal of Chromatography A 1076: 133-140.
  • Yıldız, O., Şahin, H., Kara, M., Aliyazıcıoğlu, R., Tarhan, Ö., Kolaylı, S., 2010. Maillard reaksiyonları ve reaksiyon ürünlerinin gıdalardaki önemi. Akademik Gıda 8(6):44-51.
  • Wang, H.Y., Qian, H., Yao, W.R., 2011. Melanoidins produced by the Maillard reaction: Structure and biological activity. Food Chemistry 128: 573–584.
  • Berg, H.E., Boekel Van, M.A.J.S., 1994. Degradation of lactose during heating of milk. 1. Reaction Pathways. Netherlands Milk and Dairy Journal 48: 157-175.
  • Akkan, A.A., Ozdemir, Y., Ekiz, H.I., 2001. Derivative spectrophotometric determination of 5- (hydroxymethyl)-2-furaldehyde (HMF) and furfural in Locust bean extract. Nahrung/Food 45(1): 43-46.
  • Caglarirmak, N., 2006. Ochratoxin A, hydroxymethylfurfural and vitamin C levels of sun- dried grapes and sultanas. Journal of Food Processing and Preservation 30: 549-562.
  • Wu, J.Y., Shi, Z.G., Feng, Y.Q., 2009. Determination of 5-hydroxymethylfurfural using derivatization combined with polymer monolith microextraction chromatography. Journal of Agriculture and Food Chemistry 57: 3981-3988. liquid
  • Janzowski, C., Glaab, V., Samimi, E., Schlatter, J., Eisenbrand, G., 2000. 5- Hydroxymethylfurfural: assessment of mutagenicity, DNA-damaging potential and reactivity towards cellular glutathione. Food and Chemical Toxicology 38(9): 801-809.
  • Svendsen, C., Husİy, T., Glatt, H., Paulsen, J.E., Alexander, J., 2009. 5- Hydroxymethylfurfural and 5-sulfooxymethylfurfural increase adenoma and flat ACF number in the intestine of Min/+ mice. Anticancer Research 29(6):1921-1926.
  • Durling, L.J., Busk, L., Hellman, B.E., 2009. Evaluation of the DNA damaging effect of the heat- induced food toxicant 5-hydroxymethylfurfural (HMF) in various cell lines with different activities of sulfotransferases. Food and Chemical Toxicology 47(4):880-884.
  • Agents classified by the IARC monographs, vol. 1- 116. The International Agency for Research on Cancer http://monographs.iarc.fr/ENG/Classification/latest_ classif.php (Accessed 3 August 2016). site.
  • Turkish Food Codex, 2007. Türk Gıda Kodeksi Üzüm Pekmezi Tebliği (Tebliğ No: 2007/27). 15.06.2007 Resmi Gazete Sayısı: 26553 (Turkish).
  • Turkish Food Codex, 2012. Türk Gıda Kodeksi Bal Tebliği (Tebliğ No: 2012/58). Resmi Gazete Tarihi: 27.07.2012 Resmi Gazete Sayısı: 28366 (Turkish).
  • Anon., 2013. Kuru Üzüm, Sektör Raporları, Türkiye Cumhuriyeti, m.pdf>. Accessed 12/04/2014. (Turkish) Bakanlığı.
  • Pangavhane, D.R., Sawhney, R.L., 2002. Review of research and development work on solar dryers for grape drying. Energy Conversion and Management 43: 45-61.
  • Saravacos, G.D., Tsiourvas, D.A., Tsami, E., 1986. Effect of temperature on the water adsorption isotherms of Sultana raisins. Journal of Food Science 51: 38l-383.
  • Esmaiili, M., Sotodeh-Gharebegh, R., Mousavi, M.A.E., Rezazadeh, G., 2007. Grape drying: A review. Food Reviews International 23: 257-280.
  • Mitcham, B., Cantwell, M., Kader, A., 1996. Methods for Determining Quality of Fresh Commodities. Perishables Handling Newsletter, Issue No. 85, 1-5. (Updated 6/16/2003)
  • Muir, J.G., Rose, R., Rosella, O., Liels, K., Barrett, J.S., Shepherd, S.J., Gibson, P.R., 2009. Measurement of short-chain carbohydrates in common Australian vegetables and fruits by high- performance liquid chromatography (HPLC). Journal of Agriculture and Food Chemistry 57: 554- 565.
  • Oral, R.A., Mortas, M., Dogan, M., Sarioglu, K., Yazici, F., 2014. New approaches to determination of HMF. Food Chemistry 143: 367-370.
  • Bhagyashree, H.S., Patil, N.B., 2009. Effect of osmotic dehydration on chemical composition of grapes during raisin preparation. International Journal of Agricultural Engineering 2(1): 18-23.
  • Spiller, G.A., Story, J.A., Furumoto, E.J., Chezem, J.C., Spiller, M., 2003. Effect of tartaric acids and dietary fiber from sun-dried raisins on colonic function and on bile acid and volatile fatty acid excretion in healthy adults. British Journal of Nutrition 90: 803-807.
  • Angulo, O., Fidelibus, M.W., Heymann, H., 2007. Grape cultivar and drying method affect sensory characteristics and consumer preference of raisins. Journal of Science and Food Agriculture 87: 865- 870.
  • Karel, M., Fennema, O.R., Lund, D.B., 1975. Principles of food science. Part II. Physical principles of food preservation. P. Imprenta (Ed). Marcel Dekker, New York, 474 p.
  • Labuza, T.P., Baiser, W.M., 1992. The Kinetics of Nonenzymatic Browning. In Physical Chemistry of Foods, Edited by H.G. Schwartzberg, R.W. Hertel, Marcel Dekker, New York, 649 p.
  • Chayjan, R.A., Hossein, P.M., Mahmood, E.A., Kamran, S., 2011. Influence of drying conditions on diffusivity, energy and colour of seedless grape after dipping process. Australian Journal of Crop Science 5(1): 96-103.
  • Karadeniz, F., Durst, R.W., Wrolstad, R.E., 2000. Polyphenolic composition of raisins. Journal of Agriculture and Food Chemistry 48: 5343-5350.
  • Waletzko, P., Labuza, T.P., 1976. Accelerated shelf-life testing of an intermediate moisture food in air and in an oxygen-free atmosphere. Journal of Food Science 41: 1338-1344.
  • Saltmarch, M., Labuza, T.P., 1982. Nonenzymatic browning via the Maillard reaction in foods. Diabetes 31(3): 29-36.
  • Lee, H.S., Nagy, S., 1988. Quality changes and nonenzymatic browning intermediates in grapefruit juice during storage. Journal of Food Science 53(1): 168-180.
  • EFSA, 2005. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on request from the commission related to favoring group evaluation 13: furfuryl and furan derivatives with and without additional side-chain substitutes and heteroatomes from chemical group 14 (commission regulation (EC) No. 1565/2000 of 18 July 2000). EFSA Journal 215: 1–73.
  • EFSA, 2012. Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14. EFSA Journal 9(8): 2313.
  • Surh, Y.J., Liem, A., Miller, J.A., Tannenbaum, S.R., 1994. 5-Sulfooxymethylfurfural as a possible ultimate mutagenic and carcinogenic metabolite of the hydroxymethylfurfural. Carcinogenesis 15: 2375- 2377.
  • Teubner, W., Meinl, W., Florian, S., Kretzschmar, M., Glatt, H., 2007. Identification and localization of soluble sulfotransferases in the human gastrointestinal tract. Biochemical Journal 404(2): 207-215
There are 37 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Osman Gul This is me

Mustafa Mortas This is me

Muhammet Dervisoglu This is me

Mehtap Er This is me

Melike Atmaca This is me

İlyas Atalar This is me

Publication Date September 1, 2016
Published in Issue Year 2016 Volume: 14 Issue: 3

Cite

APA Gul, O., Mortas, M., Dervisoglu, M., Er, M., et al. (2016). Furfural Contents and Some Physical and Chemical Properties of Raisins. Akademik Gıda, 14(3), 235-241.
AMA Gul O, Mortas M, Dervisoglu M, Er M, Atmaca M, Atalar İ. Furfural Contents and Some Physical and Chemical Properties of Raisins. Akademik Gıda. September 2016;14(3):235-241.
Chicago Gul, Osman, Mustafa Mortas, Muhammet Dervisoglu, Mehtap Er, Melike Atmaca, and İlyas Atalar. “Furfural Contents and Some Physical and Chemical Properties of Raisins”. Akademik Gıda 14, no. 3 (September 2016): 235-41.
EndNote Gul O, Mortas M, Dervisoglu M, Er M, Atmaca M, Atalar İ (September 1, 2016) Furfural Contents and Some Physical and Chemical Properties of Raisins. Akademik Gıda 14 3 235–241.
IEEE O. Gul, M. Mortas, M. Dervisoglu, M. Er, M. Atmaca, and İ. Atalar, “Furfural Contents and Some Physical and Chemical Properties of Raisins”, Akademik Gıda, vol. 14, no. 3, pp. 235–241, 2016.
ISNAD Gul, Osman et al. “Furfural Contents and Some Physical and Chemical Properties of Raisins”. Akademik Gıda 14/3 (September 2016), 235-241.
JAMA Gul O, Mortas M, Dervisoglu M, Er M, Atmaca M, Atalar İ. Furfural Contents and Some Physical and Chemical Properties of Raisins. Akademik Gıda. 2016;14:235–241.
MLA Gul, Osman et al. “Furfural Contents and Some Physical and Chemical Properties of Raisins”. Akademik Gıda, vol. 14, no. 3, 2016, pp. 235-41.
Vancouver Gul O, Mortas M, Dervisoglu M, Er M, Atmaca M, Atalar İ. Furfural Contents and Some Physical and Chemical Properties of Raisins. Akademik Gıda. 2016;14(3):235-41.

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