The reaction kinetics of two heat damage indices, HMF and furosine, were examined in four tomato products with different dry matter contents (10.2, 25.5, 28.6, and 34.5%) over a temperature-time range of 80-120 °C and 0-255 min. The reactions followed pseudo-zero order kinetics. Ea and z-value were, respectively, 139.9 kJ/mol and 19.2 °C for HMF, and 93.9 kJ/mol and 28.4 °C for furosine. The analyses of both indices in several samples of commercial and industrial tomato products showed very low levels of HMF (from 1 to 42 ppm) and a lack of correlation between HMF and furosine mainly because of the different evolution of the two indices during storage. The HMF level of a tomato paste sample stored at 25 °C decreased from 609 to 17 ppm after 98 days, while furosine increased from 458 to 550 mg/100 g of protein

Hydroxymethylfurfural and Furosine reaction kinetics in tomato products / A. Hidalgo, C. Pompei. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 48:1(2000), pp. 78-82. [10.1021/jf990120u]

Hydroxymethylfurfural and Furosine reaction kinetics in tomato products

A. Hidalgo
Primo
;
C. Pompei
Ultimo
2000

Abstract

The reaction kinetics of two heat damage indices, HMF and furosine, were examined in four tomato products with different dry matter contents (10.2, 25.5, 28.6, and 34.5%) over a temperature-time range of 80-120 °C and 0-255 min. The reactions followed pseudo-zero order kinetics. Ea and z-value were, respectively, 139.9 kJ/mol and 19.2 °C for HMF, and 93.9 kJ/mol and 28.4 °C for furosine. The analyses of both indices in several samples of commercial and industrial tomato products showed very low levels of HMF (from 1 to 42 ppm) and a lack of correlation between HMF and furosine mainly because of the different evolution of the two indices during storage. The HMF level of a tomato paste sample stored at 25 °C decreased from 609 to 17 ppm after 98 days, while furosine increased from 458 to 550 mg/100 g of protein
Furosine ; Hydroxymethylfurfural ; HMF ; reaction kinetics ; tomato products
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/20043
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