Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment

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dc.authoridGökmen, Vural/0000-0002-9601-5391
dc.authoridDurmaz, Gökhan/0000-0003-3423-8108
dc.authorwosidGökmen, Vural/Q-8567-2019
dc.authorwosidDurmaz, Gökhan/E-7121-2016
dc.contributor.authorDurmaz, Goekhan
dc.contributor.authorGoekmen, Vural
dc.date.accessioned2024-08-04T20:32:27Z
dc.date.available2024-08-04T20:32:27Z
dc.date.issued2010
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThis study describes a method for the determination of 5-hydroxymethyl-2-furfural (HMF) and 2-furfural (F) in oils. The method entails liquid-liquid extraction and reversed-phase liquid chromatography. Spiked hazelnut oil was used to test the accuracy and reliability of the method. Furan compounds were extracted from oil using 70% methanol. Mean recoveries were 97 +/- 2% and 99 +/- 1% for HMF and F, respectively. To investigate the presence of HMF and F in oils, seven oily nuts and seeds were roasted at 180 degrees C for 30 min. Different oils were found to contain HMF and F ranging from 0.8 to 13.8 and 1.4 to 8.7 mg/kg, respectively. Increasing solvent polarity also increased the rate of HMF transferred to the oil. Spectral analyses of the 70% methanol extracts indicated that absorbance at 285 nm may be used to monitor the accumulation of furan compounds in oil phase during the roasting process of nuts. (C) 2010 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2010.05.001
dc.identifier.endpage916en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-77954660095en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage912en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2010.05.001
dc.identifier.urihttps://hdl.handle.net/11616/95081
dc.identifier.volume123en_US
dc.identifier.wosWOS:000280917800052en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject5-Hydroxymethyl-2-furfuralen_US
dc.subject2-Furfuralen_US
dc.subjectOilen_US
dc.subjectRoastingen_US
dc.subjectMaillard reaction productsen_US
dc.titleDetermination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatmenten_US
dc.typeArticleen_US

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