Reference : Furan Formation from Lipids in Starch-Based Model Systems, As Influenced by Interacti...
Scientific journals : Article
Physical, chemical, mathematical & earth Sciences : Chemistry
Life sciences : Food science
Furan Formation from Lipids in Starch-Based Model Systems, As Influenced by Interactions with Antioxidants and Proteins.
Owczarek-Fendor, A. [> > > >]
De Meulenaer, B. [> > > >]
Scholl, Georges mailto [Université de Liège - ULiège > > Center for Analytical Research and Technology (CART)]
Adams, A. [> > > >]
Van Lancker, F. [> > > >]
Eppe, Gauthier mailto [Université de Liège - ULiège > > Chimie analytique inorganique >]
De Pauw, Edwin mailto [Université de Liège - ULiège > Département de chimie (sciences) > GIGA-R : Laboratoire de spectrométrie de masse (L.S.M.) >]
Scippo, Marie-Louise mailto [Université de Liège - ULiège > Département de sciences des denrées alimentaires > Analyse des denrées alimentaires >]
De Kimpe, N. [> >]
Journal of Agricultural and Food Chemistry
American Chemical Society
Yes (verified by ORBi)
[en] furan ; starch-based model system ; lipid oxidation ; β-carotene ; a-tocopherol ; ascorbic acid
[en] 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.

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