Furan Formation from Lipids in Starch-Based Model Systems, As Influenced by Interactions with Antioxidants and Proteins.
2011
Owczarek-Fendor, A. | De Meulenaer, B. | Scholl, Georges | Adams, A. | Van Lancker, F. | Eppe, Gauthier | De Pauw, Edwin | Scippo, Marie-Louise | De Kimpe, N.
Английский. peer reviewed
Показать больше [+] Меньше [-]Английский. 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.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил University of Liège
