کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584247 | 1492023 | 2018 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Suppression of the formation of furan by antioxidants during UV-C light treatment of sugar solutions and apple cider
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کلمات کلیدی
Furan (PubChem CID: 8029)Ascorbic acid - آسکوربیک اسیدAntioxidants - آنتی اکسیدانAscorbic acid (PubChem CID: 54670067) - اسید اسکوربیک (PubChem CID: 54670067)Gallic acid (PubChem CID: 370) - اسید گالیک (PubChem CID: 370)Furan - فورانbutylated hydroxyl toluene - هیدروکسیل تولوئل بوتیل شدهGallic acid - گالیک اسید
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
Furan, which has been identified as a carcinogenic risk for humans, can be induced in different foods by UV-C light. In this study, we hypothesized that furan was produced by a UV light-induced free radical mechanism and antioxidants could suppress its formation. Our results demonstrated that, by adding antioxidants, such as butylated hydroxyl toluene, ascorbic acid or gallic acid, to simulated juice or apple cider during UV-C treatment, amounts of furan were significantly reduced. For example, the concentration of furan produced in apple cider by UV-C at 9.0â¯J/cm2 was 636â¯ppb but was less than 20â¯ppb with 0.25â¯ppm butylated hydroxyl toluene present, less than 3â¯ppb with 0.5% (w/v) ascorbic acid, and less than 1.0â¯ppb with 0.5% (w/v) gallic acid. These findings confirmed that antioxidants can be used as a safe and simple mitigation measure to control furan production in fruit drinks exposed to UV-light.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 269, 15 December 2018, Pages 342-346
Journal: Food Chemistry - Volume 269, 15 December 2018, Pages 342-346
نویسندگان
Gaofei Hu, Huaizhi Liu, Yan Zhu, Marta Hernandez, Tatiana Koutchma, Suqin Shao,