کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1186027 | 963422 | 2010 | 5 صفحه PDF | دانلود رایگان |
This study describes a method for the determination of 5-hydroxymethyl-2-furfural (HMF) and 2-furfural (F) in oils. The method entails liquid–liquid extraction and reversed-phase liquid chromatography. Spiked hazelnut oil was used to test the accuracy and reliability of the method. Furan compounds were extracted from oil using 70% methanol. Mean recoveries were 97 ± 2% and 99 ± 1% for HMF and F, respectively. To investigate the presence of HMF and F in oils, seven oily nuts and seeds were roasted at 180 °C for 30 min. Different oils were found to contain HMF and F ranging from 0.8 to 13.8 and 1.4 to 8.7 mg/kg, respectively. Increasing solvent polarity also increased the rate of HMF transferred to the oil. Spectral analyses of the 70% methanol extracts indicated that absorbance at 285 nm may be used to monitor the accumulation of furan compounds in oil phase during the roasting process of nuts.
Journal: Food Chemistry - Volume 123, Issue 3, 1 December 2010, Pages 912–916