Determination of furan precursors and some thermal damage markers in baby foods: ascorbic acid, dehydroascorbic acid, hydroxymethylfurfural and furfural.

摘要: The presence of ascorbic acid (AA), vitamin C (AA + dehydroascorbic (DHAA)) and furfural as potential precursors furan in commercial fruit vegetable jarred baby food was studied. Hydroxymethylfurfural (HMF) also determined used, together with levels, markers thermal damage. AA, calculated DHAA values ranged between 22.4 103, 2.9 13.8, 32.1 113.2 mg/100 g, respectively, fruit-based food. However, no trace AA found the vegetable-based samples tested, probably because these are not enriched content this fresh vegetables is destroyed during processing. Furfural from detected to 236 μg/100 being higher than possibly greater degradation favored by a pH samples. HMF (range: detected−959 g), however, were samples, due carbohydr...