| Food Chem. 2015 Sep 1;182:164-70. |
| Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition.[Pubmed: 25842323] |
5-Hydroxymethylfurfural (HMF) is formed during heat treatment of carbohydrate-containing foods, especially in a deep-fat frying process.
METHODS AND RESULTS:
This study aimed to investigate the effect of amino acids on the formation and reduction of 5-Hydroxymethylfurfural from glucose, fructose and sucrose at frying temperature in model systems containing binary mixtures of an amino acid and a sugar in equal concentrations (0.3M). The results revealed that the formation of 5-Hydroxymethylfurfural from sugars accelerated in the presence of acidic amino acids (i.e. glutamic and aspartic acids). Conversely, the presence of basic amino acids (i.e. lysine, arginine and histidine) led to reduced concentrations of 5-Hydroxymethylfurfural to non-detectable levels in model systems.
CONCLUSIONS:
The results showed that both pH and heating time significantly affected the formation of 5-Hydroxymethylfurfural from fructose in the presence of glutamic acid. In this regard, a higher amount of 5-Hydroxymethylfurfural was formed at lower pH. |
| ChemSusChem. 2009 Jul 20;2(7):672-5. |
| Gold-catalyzed aerobic oxidation of 5-hydroxymethylfurfural in water at ambient temperature.[Pubmed: 19593753 ] |
METHODS AND RESULTS:
The aerobic oxidation of 5-Hydroxymethylfurfural, a versatile biomass-derived chemical, is examined in water with a titania-supported gold-nanoparticle catalyst at ambient temperature (30 °C). The selectivity of the reaction towards 2,5-furandicarboxylic acid and the intermediate oxidation product 5-hydroxymethyl-2-furancarboxylic acid is found to depend on the amount of added base and the oxygen pressure, suggesting that the reaction proceeds via initial oxidation of the aldehyde moiety followed by oxidation of the hydroxymethyl group of 5-Hydroxymethylfurfural.
CONCLUSIONS:
Under optimized reaction conditions, a 71% yield of 2,5-furandicarboxylic acid is obtained at full 5-Hydroxymethylfurfural conversion in the presence of excess base. |
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