The fate of furfurals and other volatile markers during the baking process of a model cookie

Ameur, Lamia Ait; Rega, Barbara; Giampaoli, Pierre; Trystram, Gilles; Birlouez‐Aragon, Inès

doi:10.1016/j.foodchem.2007.12.062

Cited by 57 publications

(41 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furosine is even used to evaluate the concentration of reactive and blocked lysine in milk (Finot, Deutsch, & Bujard, 1981). HMF is formed from the degradation of sugars as well as of Amadori products (Ait Ameur, Rega, Giampaoli, Trystram, & Birlouez-Aragon, 2008), and is utilised in the analysis of pasta (Resmini, Pellegrino, Pagani, & De Noni, 1993), baby cereals (Fernández-Artigas, Guerra-Hernández, García-Villanova, & Montilla-Gómez, 1992) and bread (Cárdenas Ruiz, Guerra-Hernández, & García-Villanova, 2004;. GLI, formed by the heating of maltose and amino acids (especially glutamine; Resmini et al, 1993), has been proposed as an indicator of the browning reaction in baby cereals and bread (Guerra-Hernández, Ramírez-Jiménez, & García-Villanova, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…GLI, formed by the heating of maltose and amino acids (especially glutamine; Resmini et al, 1993), has been proposed as an indicator of the browning reaction in baby cereals and bread (Guerra-Hernández, Ramírez-Jiménez, & García-Villanova, 2002). Furfural, mainly produced by pentose degradation or thermal degradation of HMF during caramelisation, was successfully monitored during cookie baking (Ait Ameur et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Heat damage of water biscuits from einkorn, durum and bread wheat flours

Hidalgo¹,

Brandolini²

2011

Food Chemistry

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Heat damage of water biscuits from einkorn, durum and bread wheat flours

Hidalgo¹,

Brandolini²

2011

Food Chemistry

View full text Add to dashboard Cite

“…In addition to formaldehyde as the second carbonyl compound responsible for PhIP formation, most reactive carbonyl 30 compounds proposed above as responsible for the formation of the different imidazopyridine derivatives are also produced from both carbohydrates and lipids in a coordinate way. Thus, acetaldehyde is formed from both carbohydrates and lipids, among other food components; 31 5-methylfurfural is also a 35 byproduct of the Maillard reaction 32 as well as a product of lipid oxidation; 33 and benzaldehyde is produced in the degradation of phenylalanine in the presence of both lipids and carbohydrates. 34 The only exception would be propanal, which is a major lipid oxidation product, but it does not seem to be produced from 40 carbohydrates to a significant extent.…”

Section: Other Degradative Pathways That Produce Strecker Aldehydes Amentioning

confidence: 99%

“…In this case, steps 1 and 3 are fused together with the formation of 5-methylfurfural. This compound has been shown to be both a byproduct of the Maillard reaction 32 and a product of lipid oxidation. 33 The aldol reaction between 5-methylfurfural and creatinine would produce the corresponding adduct that can 30 later be dehydrated.…”

mentioning

confidence: 99%

2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation and fate: an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants

Zamora

Hidalgo

2015

RSC Adv.

View full text Add to dashboard Cite

2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) is produced by reaction of phenylacetaldehyde, the Strecker aldehyde of phenylalanine, with creati(ni)ne in the presence of formaldehyde and ammonia, which are formed in situ. Traditionally, the carbonyls compounds required 10 for the formation of PhIP ring were considered to be produced as a consequence of Maillard reaction between phenylalanine and carbohydrates. This review collects all recent evidences suggesting that lipids can also contribute to produce the Strecker degradation of phenylalanine and the formation of formaldehyde analogously to carbohydrates. Furthermore, lipid-derived reactive carbonyls not only contribute to PhIP formation but they can also be involved in PhIP fate observed in the presence of 15 oxidized oils. This role has not been yet investigated for carbohydrate-derived reactive carbonyls but it might be hypothesised to take place because of the decrease of PhIP observed when excess of monosacharides is employed to study PhIP formation. All these results suggest that carbohydrates and lipids can contribute simultaneously to PhIP formation and fate. This is another example of the simultaneous contribution of both lipids and carbohydrates to the carbonyl chemistry that takes place in 20 foods upon processing and/or storage. Furthermore, many of these conclusions can also be extended to the formation of other aminoimidazoazarenes with structure of imidazopyridine.

show abstract

“…Usually the accumulation of HMF rises with the temperature increase, but the reverse may take place when the temperature increases to be quite high like 300°C. This can be ascribed to the degradation of HMF into secondary products such as furaldehyde and 2-methylfurfural (Ameur et al, 2008).…”

Section: Extrinsic Factors Influencing Hmf Formationmentioning

confidence: 99%

Hydroxymethyl furfural in chinese herbal medicines: Its formation, presence, metabolism, bioactivities and implications

Gao¹,

Wen²,

Chen³

2015

Afr. J. Trad. Compl. Alt. Med.

View full text Add to dashboard Cite

Background: Chinese herbal medicines (CHMs) must be processed before being prescribed to patients. During the processing, some CHMs became brown and as such 5-hydroxymethyl furfural (HMF) generated. Increasing attention is being paid to the safety and effectiveness of HMF. Methods: This paper summarized previous and recent reports on HMF formation, its presence in CHMs, its metabolism and bioactivities, together with its implications for CHMs. Results: HMF had been detected in 41 CHMs, and increased by about 12~1200 times after heat processing in some CHMs. Current data showed that HMF has limited genotoxicity but various bioactivities, such as anti-oxidative, anti-apoptotic, anti-inflammatory, anti-hypoxic, anti-microbial, and inhibiting sickling of red blood cells. Conclusion: Accumulation of HMF during heat processing of CHMs indicates that Maillard reaction and caramelization occurred. The other products of the two browning reactions deserve more attention in the following investigations on heat processed CHM.

show abstract

The fate of furfurals and other volatile markers during the baking process of a model cookie

Cited by 57 publications

References 24 publications

Heat damage of water biscuits from einkorn, durum and bread wheat flours

Heat damage of water biscuits from einkorn, durum and bread wheat flours

2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation and fate: an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants

Hydroxymethyl furfural in chinese herbal medicines: Its formation, presence, metabolism, bioactivities and implications

Contact Info

Product

Resources

About