Furfural Contents and Some Physical and Chemical Properties of Raisins

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

Osman Gul Mustafa Mortas Muhammet Dervisoglu Mehtap Er Melike Atmaca , İlyas Atalar

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

Keywords

Furfurals , 5-Hydroxymethyfurfural , Monosaccharide , Packaging , Raisin

Kuru Üzümlerin Furfural İçerikleri ile Bazı Fiziksel ve Kimyasal Özellikleri

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

Keywords

Furfural , 5-Hidroksimetilfurfural HMF , Monosakkarit , Paketleme , Kuru üzüm

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