Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method

• Published in: Food chemistry Vol. 141; no. 4; pp. 3349 - 3356
• Main Authors: Petisca, Catarina, Henriques, Ana Rita, Pérez-Palacios, Trinidad, Pinho, Olívia, Ferreira, Isabel M.P.L.V.O.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.12.2013; Elsevier
• Subjects: Biological and medical sciences; Chromatography, High Pressure Liquid - methods; Cooking; Food Analysis - methods; Food toxicology; Furaldehyde - analogs & derivatives; Furaldehyde - analysis; Furaldehyde - isolation & purification; Furfural; HMF; Hot Temperature; HPLC-DAD; HS-SPME–GC–MS; Mass Spectrometry - methods; Medical sciences; Model cakes; Oven type; Solid Phase Extraction - methods; Toxicology; Volatiles; Water - analysis; HMF; HS-SPME–GC–MS; Furfural; Model cakes; HPLC-DAD; Oven type; Volatiles; Cake; Analytical method; HPLC chromatography; HS-SPME―GC―MS; Extraction; Models
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.05.128

•Optimisation of an efficient method for extraction of HMF and furfural from cakes.•Oven type and baking time influenced HMF content, moisture and volatile profile.•Cakes baked in a traditional oven presented the highest HMF and furfural contents.•Similar volatile profiles were obtained in cakes baked in traditional and steam ovens.•Steam oven cakes presented low HMF and furfural, high moisture and aroma. A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9mgkg−1dw at 20, 40 and 60min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84mgkg−1dw at 2.5min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds.