TY - JOUR
T1 - Effect of roasting conditions on the formation and kinetics of furan in various nuts
AU - Cha, Chung Yong
AU - Lee, Kwang Geun
N1 - Publisher Copyright:
© 2020 Elsevier Ltd
PY - 2020/11/30
Y1 - 2020/11/30
N2 - In this study, the effect of roasting on the formation of furan in nuts was investigated. Nut samples were roasted at 150–200 °C for 5–25 min. As the roasting temperature and roasting time increased, the levels of furan in the nuts increased up to 348 ng/g. The concentration of furan was 2.76–224, 0.71–69.0, 1.46–348, 2.68–87.0, and 3.70–94.4 ng/g in almonds, peanuts, cashew nuts, hazelnuts, and sacha inchi, respectively. In kinetics analysis, the chemical reaction responsible for the production of furan in nuts followed the zero-order kinetic model, with reaction constants of 3.26 × 10−9 to 16.5 × 10−9 mol/L.h at 200 °C. The apparent activation energy (Ea) was 125.0, 93.6, 86.5, 62.0, and 70.1 kJ/mol for almonds, peanuts, cashew nuts, hazelnuts, and sacha inchi, respectively. These results can be used to predict or to calculate furan formation in roasted nuts.
AB - In this study, the effect of roasting on the formation of furan in nuts was investigated. Nut samples were roasted at 150–200 °C for 5–25 min. As the roasting temperature and roasting time increased, the levels of furan in the nuts increased up to 348 ng/g. The concentration of furan was 2.76–224, 0.71–69.0, 1.46–348, 2.68–87.0, and 3.70–94.4 ng/g in almonds, peanuts, cashew nuts, hazelnuts, and sacha inchi, respectively. In kinetics analysis, the chemical reaction responsible for the production of furan in nuts followed the zero-order kinetic model, with reaction constants of 3.26 × 10−9 to 16.5 × 10−9 mol/L.h at 200 °C. The apparent activation energy (Ea) was 125.0, 93.6, 86.5, 62.0, and 70.1 kJ/mol for almonds, peanuts, cashew nuts, hazelnuts, and sacha inchi, respectively. These results can be used to predict or to calculate furan formation in roasted nuts.
KW - Activation energy
KW - Furan
KW - Nuts
KW - Unsaturated fatty acids
UR - http://www.scopus.com/inward/record.url?scp=85086592944&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2020.127338
DO - 10.1016/j.foodchem.2020.127338
M3 - Article
C2 - 32569970
AN - SCOPUS:85086592944
SN - 0308-8146
VL - 331
JO - Food Chemistry
JF - Food Chemistry
M1 - 127338
ER -