[en] The formation of the possibly carcinogenic process contaminant furan was studied in starch-based emulsions during heat treatments as applied for sterilization. Fresh and oxidized soybean, sunflower, high-oleic sunflower, olive, linseed, and rapeseed oils were compared. Results indicated that both the oil type, in particular, the fatty acid composition, and the oxidation degree of the oil determined the susceptibility of the oils to generate furan upon heating. Thus, oils containing the nutritionally relevant omega-3 unsaturated alpha-linolenic acid proved to be able to generate significant amounts of furan if the oils were oxidized. No clear relationship between p-anisidine values of various oils and the amount of generated furan could be observed. However, in the case of soybean oil, significantly more furan was produced upon an increase in oxidation degree. Surprisingly, furan formation in food-relevant systems containing fresh lipids proved to be a minor route (up to 1.5 ppb furan) compared to a previously studied vitamin C containing model system (up to 13 ppb furan).
Disciplines :
Chemistry Food science
Author, co-author :
Owczarek-Fendor, Agnieszka
De Meulenaer, Bruno
Scholl, Georges ; Université de Liège - ULiège > Center for Analytical Research and Technology (CART)
Adams, An
Van Lancker, Fien
Yogendrarajah, Pratheeba
Uytterhoeven, Veronique
Eppe, Gauthier ; Université de Liège - ULiège > Chimie analytique inorganique - Center for Analytical Research and Technology (CART)
De Pauw, Edwin ; Université de Liège - ULiège > Département de chimie (sciences) > GIGA-R : Laboratoire de spectrométrie de masse (L.S.M.)
Scippo, Marie-Louise ; Université de Liège - ULiège > Département de sciences des denrées alimentaires > Analyse des denrées alimentaires
De Kimpe, Norbert
Language :
English
Title :
Importance of fat oxidation in starch-based emulsions in the generation of the process contaminant furan.
Publication date :
2010
Journal title :
Journal of Agricultural and Food Chemistry
ISSN :
0021-8561
eISSN :
1520-5118
Publisher :
American Chemical Society, Washington, United States - District of Columbia
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