High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars

Lasekan , Ola and Khatib, Alfi and Juhari, Hanisah and Patiram, Parveen and Lasekan, Seye (2012) High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars. Journal of Food, Agriculture & Environment, 10 (3&4). pp. 99-103. ISSN 1459-0263 (O), 1459-0263 (P)

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Abstract

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.

Item Type:	Article (Journal)
Additional Information:	6915/33297
Uncontrolled Keywords:	Roasted plantains, hydroxymethyl furfural, fluorescence, colour index, Maillard reactio
Subjects:	Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Pharmacy > Department of Pharmaceutical Chemistry
Depositing User:	Dr. Alfi Khatib
Date Deposited:	13 Dec 2013 15:34
Last Modified:	13 Dec 2013 16:09
URI:	http://irep.iium.edu.my/id/eprint/33297

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