Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicumL.) seeds during roasting

Berk E., Hamzalioglu A., GÖKMEN V.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.246, no.12, pp.2399-2410, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 246 Issue: 12
  • Publication Date: 2020
  • Doi Number: 10.1007/s00217-020-03583-z
  • Journal Name: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
  • Page Numbers: pp.2399-2410
  • Keywords: Sesame seed, Roasting, Maillard reaction, Acrylamide, 5-Hydroxymethylfurfural, Multiresponse kinetic modelling, ALPHA-DICARBONYL COMPOUNDS, LIPID OXIDATION-PRODUCTS, MAILLARD REACTION, IN-DEPTH, COLOR, ASPARAGINE, DECOMPOSITION, COMPONENTS, CHEMISTRY, SUCROSE
  • Hacettepe University Affiliated: Yes

Abstract

This study aims to investigate the formation mechanism of 5-hydroxymethylfurfural and acrylamide in sesame seeds during roasting. Sesame seeds were roasted at 180, 200, and 220 degrees C for different time intervals, and changes in the concentration of sucrose, free amino acids, asparagine, 3-deoxyglucosone, 5-hydroxymethylfurfural, and acrylamide were monitored. Multiresponse kinetic modelling was used to develop a reaction model including possible ways of 5-hydroxymethylfurfural and acrylamide formation. According to this, sucrose degraded into glucose and fructofuranosyl cation under dry conditions and high temperatures during sesame roasting. The results of the kinetic model indicated that glucose mostly degraded to 3-deoxyglucosone formation and 5-hydroxymethylfurfural formation was mostly originated from fructofuranosyl cation. Additionally, acrylamide formation through the reaction of asparagine with 5-hydroxymethylfurfural was kinetically important than its reaction with glucose or 3-deoxyglucosone. Multiresponse kinetic modelling provided understanding the roles of intermediates giving rise to the formation of acrylamide and 5-hydroxymethylfurfural in roasted sesame seeds.