Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating

Basit Öğe Kaydı
dc.authorid0000-0001-8259-4786
dc.contributor.authorAkıllıoğlu, H. Gül
dc.contributor.authorBahçeci, Kazım Savaş
dc.contributor.authorGökmen, Vural
dc.date.accessioned2019-05-13T08:58:27Z
dc.date.available2019-05-13T08:58:27Z
dc.date.issued2015
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractDue to its high ascorbic acid content and acidic environment, tomato is susceptible for furan formation during heat treatment. In this study, kinetics of furan formation was analyzed in order to have an understanding of the reactions taking place in tomato pulp during heating. Also several tomato paste samples were investigated in terms of their furan and hydroxymethylfurfural (HMF) concentrations, and the possible furan precursors. Paste samples were found to contain 3.3-13 ng/g furan and 0.9-39.4 ?g/g HMF (dry weight basis). Freshly prepared tomato pulps were heated at 70, 80, and 90 °C for different times, and analyzed for ascorbic acid, dehydroascorbic acid, and furan concentrations. The formation rates of furan in the very first 5 min of heating at 70, 80, and 90 °C were 0.0071, 0.0130, and 0.0168 nmol/g.min, respectively. Rate constants related to reactions taking place during furan formation were estimated by multi-response kinetic modeling. The results revealed that ascorbic acid oxidation is the critical step in furan formation reaction mechanism during heating of tomato pulp, and prevention of oxidation during processing might help to limit furan formation. © 2015 Elsevier Ltd.
dc.identifier.citationAkıllıoğlu, H. G., Bahçeci, K. S., Gökmen, V. (2015). Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating. Food Research International, 78, 224-230.
dc.identifier.doi10.1016/j.foodres.2015.10.005
dc.identifier.endpage230en_US
dc.identifier.issn0963-9969
dc.identifier.scopusqualityQ1
dc.identifier.startpage224en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2015.10.005
dc.identifier.urihttps://hdl.handle.net/11491/1138
dc.identifier.volume78en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Research International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAscorbic Aciden_US
dc.subjectFuran Formationen_US
dc.subjectKinetic Modelingen_US
dc.subjectTomato Pasteen_US
dc.titleInvestigation and kinetic evaluation of furan formation in tomato paste and pulp during heating
dc.typeArticle

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
Makale Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu