Furan formation in some vegetable oils during heat treatments.

Furans Helianthus Hot Temperature Olive Oil Plant Oils Sunflower Oil
Furan formation Heat treatments Kinetics Thermoxidation Vegetable oils

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Aug 2022
Historique:
received: 09 02 2021
revised: 22 02 2022
accepted: 17 03 2022
pubmed: 27 3 2022
medline: 6 5 2022
entrez: 26 3 2022
Statut: ppublish

Résumé

Furan formations were monitored in commercially refined sunflower, soybean and olive oils during heat treatments at 170, 180 and 190 °C for 0, 2, 4, 6 and 8 h. The lowest furan concentrations were detected in sunflower oil at all temperatures, while soybean oil generated the highest furan concentration at 190 °C at the end of 8th hour. Furan contents were higher in olive oil at 170 and 180 °C, which might be due to its high diglyceride content. Furan formation linearly increased with time. Zero-order kinetic equations were used to determine kinetic parameters. Temperature was found effective on the furan formation because increases in reaction rate constants were observed by increasing the temperature. Using Arrhenius equation, activation energies of sunflower, soybean and olive oils were calculated as 45.08, 100.24 and 22.41 J/mol, respectively.

Identifiants

DOI: 10.1016/j.foodchem.2022.132744 PMID: 35339089
pubmed: 35339089
pii: S0308-8146(22)00706-3
doi: 10.1016/j.foodchem.2022.132744
pii:
doi:

Substances chimiques

Furans 0
Olive Oil 0
Plant Oils 0
Sunflower Oil 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

132744

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Kubra Emektar (K)

Ankara University, Department of Food Engineering, Ankara, Turkey.

Meryem Nur Kantekin-Erdogan (M)

Ankara University, Department of Food Engineering, Ankara, Turkey.

Aziz Tekin (A)

Ankara University, Department of Food Engineering, Ankara, Turkey. Electronic address: tekin@ankara.edu.tr.

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Classifications MeSH

questionsmedicales.fr › Composés hétérocycliques › Composés hétéromonocycliques › Furanes › Furan formation in some vegetable oils during...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Asteraceae › Helianthus › Furan formation in some vegetable oils during...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Température élevée › Furan formation in some vegetable oils during...
questionsmedicales.fr › Aliments et boissons › Aliments › Matières grasses alimentaires › Matières grasses alimentaires insaturées › Huile d'olive › Furan formation in some vegetable oils during...
questionsmedicales.fr › Mélanges complexes › Produits biologiques › Préparations à base de plantes › Huiles végétales › Furan formation in some vegetable oils during...
questionsmedicales.fr › Mélanges complexes › Produits biologiques › Préparations à base de plantes › Huiles végétales › Huile de tournesol › Furan formation in some vegetable oils during...