High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars
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High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars. / Lasekan, Ola ; Khatib, Alfi; Juhari, Nurul Hanisah Binti; Pattiram, Parveen; Lasekan, Seye.
In: Journal of Food, Agriculture and Environment, Vol. 10, No. 3, 03.10.2012, p. 99-103.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars
AU - Lasekan, Ola
AU - Khatib, Alfi
AU - Juhari, Nurul Hanisah Binti
AU - Pattiram, Parveen
AU - Lasekan, Seye
PY - 2012/10/3
Y1 - 2012/10/3
N2 - The extent of Maillard reaction and the development of 5-(hydroxymethyl)-2-furaldehyde (HMF) were evaluated in two roasted plantain cultivars ° (French sombre and Dwarf kalapua), at different ripening stages. Roasting at high temperature (210 C) and roasting duration were shown to increase the development of HMF in the roasted samples. Similarly, ripening stage had significant influence on the development of HMF. The colour and fluorescence intensities were significantly (P > 0.05) increased by the roasting conditions and the degree of ripening. In addition, the plantain cultivars showed positive correlations with HMF, fluorescence, colour index and the sugars, respectively.
AB - The extent of Maillard reaction and the development of 5-(hydroxymethyl)-2-furaldehyde (HMF) were evaluated in two roasted plantain cultivars ° (French sombre and Dwarf kalapua), at different ripening stages. Roasting at high temperature (210 C) and roasting duration were shown to increase the development of HMF in the roasted samples. Similarly, ripening stage had significant influence on the development of HMF. The colour and fluorescence intensities were significantly (P > 0.05) increased by the roasting conditions and the degree of ripening. In addition, the plantain cultivars showed positive correlations with HMF, fluorescence, colour index and the sugars, respectively.
KW - Food processing
KW - Roasted plantain
KW - Maillard reactions
KW - Fluorescence
KW - Taste, smell and texture in food
KW - Color index
KW - Hydroxymethyl furfural
M3 - Journal article
VL - 10
SP - 99
EP - 103
JO - Journal of Food, Agriculture and Environment
JF - Journal of Food, Agriculture and Environment
SN - 1459-0255
IS - 3
ER -
ID: 149026161