High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars

Ola  Lasekan; Alfi Khatib; Nurul Hanisah Binti Juhari; Parveen Pattiram; Seye Lasekan

High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars

Ola Lasekan, Alfi Khatib, Nurul Hanisah Binti Juhari, Parveen Pattiram, Seye Lasekan

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

1 Citationer (Scopus)

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Abstract

The extent of Maillard reaction and the development of 5-(hydroxymethyl)-2-furaldehyde (HMF) were evaluated in two roasted plantain cultivars ° (French sombre and Dwarf kalapua), at different ripening stages. Roasting at high temperature (210 C) and roasting duration were shown to increase the development of HMF in the roasted samples. Similarly, ripening stage had significant influence on the development of HMF. The colour and fluorescence intensities were significantly (P > 0.05) increased by the roasting conditions and the degree of ripening. In addition, the plantain cultivars showed positive correlations with HMF, fluorescence, colour index and the sugars, respectively.

Originalsprog	Engelsk
Tidsskrift	Journal of Food, Agriculture and Environment
Vol/bind	10
Udgave nummer	3
Sider (fra-til)	99-103
Antal sider	5
ISSN	1459-0255
Status	Udgivet - 3 okt. 2012
Udgivet eksternt	Ja

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High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars Forlagets udgivne version, 777 KB

Citationsformater

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title = "High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars",

abstract = "The extent of Maillard reaction and the development of 5-(hydroxymethyl)-2-furaldehyde (HMF) were evaluated in two roasted plantain cultivars ° (French sombre and Dwarf kalapua), at different ripening stages. Roasting at high temperature (210 C) and roasting duration were shown to increase the development of HMF in the roasted samples. Similarly, ripening stage had significant influence on the development of HMF. The colour and fluorescence intensities were significantly (P > 0.05) increased by the roasting conditions and the degree of ripening. In addition, the plantain cultivars showed positive correlations with HMF, fluorescence, colour index and the sugars, respectively.",

keywords = "Food processing, Roasted plantain, Maillard reactions, Fluorescence, Taste, smell and texture in food, Color index, Hydroxymethyl furfural",

author = "Ola Lasekan and Alfi Khatib and Juhari, {Nurul Hanisah Binti} and Parveen Pattiram and Seye Lasekan",

year = "2012",

month = oct,

day = "3",

language = "English",

volume = "10",

pages = "99--103",

journal = "Journal of Food, Agriculture and Environment",

issn = "1459-0255",

publisher = "WFL Publisher",

number = "3",

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TY - JOUR

T1 - High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars

AU - Lasekan, Ola

AU - Khatib, Alfi

AU - Juhari, Nurul Hanisah Binti

AU - Pattiram, Parveen

AU - Lasekan, Seye

PY - 2012/10/3

Y1 - 2012/10/3

N2 - The extent of Maillard reaction and the development of 5-(hydroxymethyl)-2-furaldehyde (HMF) were evaluated in two roasted plantain cultivars ° (French sombre and Dwarf kalapua), at different ripening stages. Roasting at high temperature (210 C) and roasting duration were shown to increase the development of HMF in the roasted samples. Similarly, ripening stage had significant influence on the development of HMF. The colour and fluorescence intensities were significantly (P > 0.05) increased by the roasting conditions and the degree of ripening. In addition, the plantain cultivars showed positive correlations with HMF, fluorescence, colour index and the sugars, respectively.

AB - The extent of Maillard reaction and the development of 5-(hydroxymethyl)-2-furaldehyde (HMF) were evaluated in two roasted plantain cultivars ° (French sombre and Dwarf kalapua), at different ripening stages. Roasting at high temperature (210 C) and roasting duration were shown to increase the development of HMF in the roasted samples. Similarly, ripening stage had significant influence on the development of HMF. The colour and fluorescence intensities were significantly (P > 0.05) increased by the roasting conditions and the degree of ripening. In addition, the plantain cultivars showed positive correlations with HMF, fluorescence, colour index and the sugars, respectively.

KW - Food processing

KW - Roasted plantain

KW - Maillard reactions

KW - Fluorescence

KW - Taste, smell and texture in food

KW - Color index

KW - Hydroxymethyl furfural

M3 - Journal article

SN - 1459-0255

VL - 10

SP - 99

EP - 103

JO - Journal of Food, Agriculture and Environment

JF - Journal of Food, Agriculture and Environment

IS - 3

ER -