Journal of Food, Agriculture and Environment
Vol 10,
Issue 3&4,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars
Author(s):
Ola Lasekan 1*,
Alfi Khatib 2, Hanisah Juhari 3, Parveen Patiram 1, Seye Lasekan 2Recieved Date: 2012-06-27, Accepted Date: 2012-09-29
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.
Keywords:Roasted plantains,
hydroxymethyl furfural, fluorescence, colour index, Maillard reactionJournal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 3&4
Category: Food and Health
Pages: 99-103
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