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

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Standard

High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars. / Lasekan, Ola ; Khatib, Alfi; Juhari, Nurul Hanisah Binti; Pattiram, Parveen; Lasekan, Seye.

I: Journal of Food, Agriculture and Environment, Bind 10, Nr. 3, 03.10.2012, s. 99-103.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Lasekan, O, Khatib, A, Juhari, NHB, Pattiram, P & Lasekan, S 2012, 'High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars', Journal of Food, Agriculture and Environment, bind 10, nr. 3, s. 99-103.

APA

Lasekan, O., Khatib, A., Juhari, N. H. B., Pattiram, P., & Lasekan, S. (2012). High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars. Journal of Food, Agriculture and Environment, 10(3), 99-103.

Vancouver

Lasekan O, Khatib A, Juhari NHB, Pattiram P, Lasekan S. High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars. Journal of Food, Agriculture and Environment. 2012 okt. 3;10(3):99-103.

Author

Lasekan, Ola ; Khatib, Alfi ; Juhari, Nurul Hanisah Binti ; Pattiram, Parveen ; Lasekan, Seye. / High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars. I: Journal of Food, Agriculture and Environment. 2012 ; Bind 10, Nr. 3. s. 99-103.

Bibtex

@article{7ff9a4010ccd4d1ca49be2ca336421b5,
title = "High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars",
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 = "Food processing, Roasted plantain, Maillard reactions, Fluorescence, Taste, smell and texture in food, Color index, Hydroxymethyl furfural",
author = "Ola Lasekan and Alfi Khatib and Juhari, {Nurul Hanisah Binti} and Parveen Pattiram and Seye Lasekan",
year = "2012",
month = oct,
day = "3",
language = "English",
volume = "10",
pages = "99--103",
journal = "Journal of Food, Agriculture and Environment",
issn = "1459-0255",
publisher = "WFL Publisher",
number = "3",

}

RIS

TY - JOUR

T1 - High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars

AU - Lasekan, Ola

AU - Khatib, Alfi

AU - Juhari, Nurul Hanisah Binti

AU - Pattiram, Parveen

AU - Lasekan, Seye

PY - 2012/10/3

Y1 - 2012/10/3

N2 - 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.

AB - 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.

KW - Food processing

KW - Roasted plantain

KW - Maillard reactions

KW - Fluorescence

KW - Taste, smell and texture in food

KW - Color index

KW - Hydroxymethyl furfural

M3 - Journal article

VL - 10

SP - 99

EP - 103

JO - Journal of Food, Agriculture and Environment

JF - Journal of Food, Agriculture and Environment

SN - 1459-0255

IS - 3

ER -

ID: 149026161