Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition
5-Hydroxymethylfurfural (HMF) is formed during heat treatment of carbohydrate-containing foods, especially in a deep-fat frying process. This study aimed to investigate the effect of amino acids on the formation and reduction of HMF from glucose, fructose and sucrose at frying temperature in model s...
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| Language: | English |
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Elsevier
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/44845/ http://psasir.upm.edu.my/id/eprint/44845/1/SUGAR.pdf |
| _version_ | 1848850463709986816 |
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| author | Kavousi, Parviz Mirhosseini, Hamed Ghazali, Hasanah Ariffin, Abdul Azis |
| author_facet | Kavousi, Parviz Mirhosseini, Hamed Ghazali, Hasanah Ariffin, Abdul Azis |
| author_sort | Kavousi, Parviz |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 5-Hydroxymethylfurfural (HMF) is formed during heat treatment of carbohydrate-containing foods, especially in a deep-fat frying process. This study aimed to investigate the effect of amino acids on the formation and reduction of HMF from glucose, fructose and sucrose at frying temperature in model systems containing binary mixtures of an amino acid and a sugar in equal concentrations (0.3 M). The results revealed that the formation of HMF from sugars accelerated in the presence of acidic amino acids (i.e. glutamic and aspartic acids). Conversely, the presence of basic amino acids (i.e. lysine, arginine and histidine) led to reduced concentrations of HMF to non-detectable levels in model systems. The results showed that both pH and heating time significantly affected the formation of HMF from fructose in the presence of glutamic acid. In this regard, a higher amount of HMF was formed at lower pH. |
| first_indexed | 2025-11-15T10:06:42Z |
| format | Article |
| id | upm-44845 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:06:42Z |
| publishDate | 2015 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-448452021-04-20T07:53:37Z http://psasir.upm.edu.my/id/eprint/44845/ Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition Kavousi, Parviz Mirhosseini, Hamed Ghazali, Hasanah Ariffin, Abdul Azis 5-Hydroxymethylfurfural (HMF) is formed during heat treatment of carbohydrate-containing foods, especially in a deep-fat frying process. This study aimed to investigate the effect of amino acids on the formation and reduction of HMF from glucose, fructose and sucrose at frying temperature in model systems containing binary mixtures of an amino acid and a sugar in equal concentrations (0.3 M). The results revealed that the formation of HMF from sugars accelerated in the presence of acidic amino acids (i.e. glutamic and aspartic acids). Conversely, the presence of basic amino acids (i.e. lysine, arginine and histidine) led to reduced concentrations of HMF to non-detectable levels in model systems. The results showed that both pH and heating time significantly affected the formation of HMF from fructose in the presence of glutamic acid. In this regard, a higher amount of HMF was formed at lower pH. Elsevier 2015-09 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/44845/1/SUGAR.pdf Kavousi, Parviz and Mirhosseini, Hamed and Ghazali, Hasanah and Ariffin, Abdul Azis (2015) Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition. Food Chemistry, 182. pp. 164-170. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/science/article/pii/S0308814615003386 10.1016/j.foodchem.2015.02.135 |
| spellingShingle | Kavousi, Parviz Mirhosseini, Hamed Ghazali, Hasanah Ariffin, Abdul Azis Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition |
| title | Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition |
| title_full | Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition |
| title_fullStr | Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition |
| title_full_unstemmed | Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition |
| title_short | Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition |
| title_sort | formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition |
| url | http://psasir.upm.edu.my/id/eprint/44845/ http://psasir.upm.edu.my/id/eprint/44845/ http://psasir.upm.edu.my/id/eprint/44845/ http://psasir.upm.edu.my/id/eprint/44845/1/SUGAR.pdf |