Hydroxymethylfurfural and Furosine Reaction Kinetics in Tomato Products
- 8 December 1999
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 48 (1) , 78-82
- https://doi.org/10.1021/jf990120u
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. Keywords: Furosine; heat damage; HMF; reaction kinetics; tomato productsKeywords
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