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Bibliographic record number: 416057


Authors: Marković, Ksenija; Krpan, Marina; Šerić, Goran; Hruškar, Mirjana; Vahčić, Nada
Title: Furfural content in tomatoes and tomato products
Source: Proceedings of The 2008 Joint Central European Congress, 4th Central European Congress on Food, 6th Croatian Congress of Food Technologists, Biotechnologists, and Nutririonists / Ćurić, Duška (ed). - Zagreb : Croatian Chamber of Economy , 2008. 115-120 (ISBN: 978-953-6207-88-6).
Meeting: Central European Congress on Food (4 ; 2008) ; Croatian Congress of Food Technologists, Biotechnologists and Nutritionists (6 ; 2008)
Location and date: Cavtat, Hrvatska, 15.-17.05.2008.
Keywords: furfural; GC; SPME; tomato
Non-enzymatic browning has been considered as one of the major causes of quality and colour loss during the processing and storage of food products. Some furanic compounds were produced from the degradation of sugars and ascorbic acid by heating. One of the principal degradation product of the hydrolysis of hexoses and pentoses is furfural, heterocyclic compound which is accepted as an indicator of flavour changes. In this study, furfural content in fresh tomatoes samples and tomato products was determined. Furfural was analysed by manual headspace solid-phase microextraction (SPME) technique coupled with gas chromatography (GC-FID and GC-MS) in samples representing 12 tomato cultivars (grown for a specific purpose of industrial processing), and also in 10 different brands of tomato juice, 15 brands of tomato puree, 15 brands of double concentrated tomato paste, 10 brands of canned diced tomatoes and 15 different brands of canned whole tomatoes. Furfural was not identified in samples of fresh tomatoes, while in the samples of tomato products was identified. Determined area ratio of furfural in tomato products ranged from 0.042 to 0.091. The highest content of furfural was determined in samples of tomato juice, followed by samples of canned whole tomatoes, double concentrated tomato paste, tomato puree and canned diced tomatoes.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 058-0580696-2808
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: (, 12. Lip. 2009. u 18:42 sati

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