Effect of Processing Conditions on the Formation of Furan of Linoleic Acid Oxidation
Furan is a class 2B carcinogen that may cause human cancer.It is mainly formed during the thermal process-ing of food.The oxidation of polyunsaturated fatty acids(PUFAs)is an important way to form furan.However,the re-search on the formation of furan from PUFAs is still in its infancy.Therefore,linoleic acid was selected as a representa-tive fatty acid in present study.The effects of processing conditions(temperature,time,pH,water contents,metal ions,polyphenol)on the formation of furan of linoleic acid oxidation were preliminarily investigated by headspace injection-gas chromatography-mass spectrometry(HS-GC-MS).The results showed that furan content increased with the increase of heating temperature and time.The addition of water significantly promoted the formation of furan,and with the increase of water content(0-100 μL),the promoting effect increased first,then decreased and finally become stable.The addition of metal ions such as Cu+,Cu2+and Fe3+significantly promoted the formation of furan(P＜0.05),while the addition of K+,Na+and Ca2+has no significant effect on the formation of furan.Compared with neutral conditions,acidic conditions had no significant effect on the formation of furan,while alkaline conditions significantly inhibited the formation of furan(P＜0.05),with an inhibition rate of 56.64％.In addition,the addition of polyphenols,such as epicatechin gallate(ECG),myricetin,quinic acid,p-coumaric acid,and chlorogenic acid,significantly inhibited the formation of furan(P＜0.05).Among them,myricetin had the best inhibitory effect,and the inhibition rate was up to 55.54％.The results of this study can provide a theoretical reference for the regulation of furan during lipid thermal processing.
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