Kinetics of Furan Formation from Ascorbic Acid during Heating under Reducing and Oxidizing Conditions

ATAÇ MOGOL B., GÖKMEN V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.61, sa.42, ss.10191-10196, 2013 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 61 Sayı: 42
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1021/jf402941t
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.10191-10196
  • Anahtar Kelimeler: furan, ascorbic acid, heat treatment, oxidation-reduction potential, multiresponse modeling, HEADSPACE METHOD, RISK-ASSESSMENT, FOOD, EXPOSURE
  • Hacettepe Üniversitesi Adresli: Evet

Özet

This study aimed to investigate the effect of oxidizing and reducing agents on the formation of furan through ascorbic acid (AA) degradation during heating at elevated temperatures (>= 100 degrees C) under low moisture conditions. To obtain these conditions, oxidizing agent, ferric chloride (Fe), or reducing agent, cysteine (Cys), was added to reaction medium. Kinetic constants, estimated by multiresponse modeling, stated that adding Fe significantly increased furan formation rate constant, namely 369-fold higher than that of control model at 100 degrees C. Rate-limiting step of furan formation was found as the reversible reaction step between intermediate (Int) and diketogluconic acid (DKG). Additionally, Fe decreased activation energy of AA dehydration and furan formation steps by 28.6% and 60.9%, respectively. Results of this study are important for heated foods, fortified by ferric ions and vitamins, which targets specific consumers, e.g. infant formulations.