Formation And Inhibition Of Furan And Its Derivatives In Model Systems Or Complex Food Matrices

Furan is a heterocyclic,possibly carcinogenic compound which is mainly formed in various heat treated commercial food items.Thermal treatment of food could be the most common cause of furan formation during its processing.In accordance with the previous studies and risks associated with prevalence of furan in food,it is necessary to be acknowledged of amounts of furan found in different thermally processed foods for human awareness.Very few studies have focussed on determination of furanic compounds from different complex dried matrices;however there is a lot of research on simple food matrix.Hence,the first aprt of this thesis has focussed on optimization of Headspace Solid Phase Microextraction Gas Chromatography Triple Quadruple Mass Spectrometry(HS-SPME-GCTQ/MS)for determination of furan and its derivatives from different dried fruits and roasted edible seeds.Thermal processing,Maillard reaction and caremelization reactions favour the formation of ?-dicarbonyl compounds during dehydration process,which are termed as precursors of different undesirable compounds.The present study was also conducted to investigate the prevalence of ?-dicarbonyl compounds by derivatization with ortho-phenylenediamine using UHPLC-HR/MS from complex food matrices.Evaluating a complex food system is difficult process so model system study would be evident to illustrate,precursor systems which can be the cause furan formation during food processing.Hence,combinatorial effect of p H,temperature,heating duration,reactants nature and precursors were observed for furan formation by simulating six model systems(glucoseserine,glucose-alanine and glucose-glycine,fructose-serine,fructose-alanine and fructoseglycine).All analysis was performed by an optimized Headspace Solid Phase Microextraction Gas Chromatography Triple Quadruple Mass Spectrometry(HS-SPME-GC-TQ/MS).Furan concentration was shown significantly(p<0.05)highest in simulated fructose-serine model system under all conditions(p H,temperature,heating duration)such as 312.36 ng/m L was produced at p H 7.00 and 150 °C.While heating duration has given its concentrations 811.2±3.31 ng/m L at 120 min,which was recorded significantly(p<0.05)highest than other model systems.Hence,it was concluded that reactants nature during Maillard reaction or thermal degradation has great influence on furan formation in combination with all other factors.Moreover,different drying techniques have been used till now to improve the drying process of fruits for long term consumption.This study has focussed on simulating a real model dried model system of Vitis vinifera variety of grapes(White Grapes)to evaluate the conditions for furan formation with other derivative.Convective hot air drying and pulsed electric field as a pre-drying technique were used for drying purpose.The formation of different hazardous compounds along with changes in amino acids(amino acid analyzer),fatty acids(GC/MS),sugars(UPLC MS),polyphenolics profile,antioxidant activity(UV/VS Spectrophotometer)were examined under different applied drying conditions.Moreover,the effects of storage conditions of dried products for time different periods on formation of furan and its derivatives were also carefully examined.In the last part of our study,we simulated low moisture model systems of fructose/alanine and ascorbic acid for furan formation representing a fruit matrix due to high content of fructose and ascorbic acid.Meanwhile,a total of six naturally found antioxidants(epigalactocatichin,epicatechin,catichin,caffeic acid,myricitin and chlorogenic acid)in fruits were added simulating sterilization conditions and determined the reduction of furan formed after trapping by these antioxidants after 20 min intervals for 120 min.It was performed due to the fact that fruit matrix is very rich with natural antioxidants,however,still furan and its derivatives can be formed in them up to detectable limits.Hence there was a need to observe the reduction effects of these antioxidants during drying process.The higher reduction levels were significantly achieved by chlorogenic acid,catechin,and epicatechin in the present study,which have provided efficient reduction effects in two simulated models.Hence,this study has shown that presence of natural antioxidants can provide more reduction of hazardous compounds if added during their processing and can be used in food industry during food processing.