Furani u hrani

undergraduate thesis

• Title (english): Furans in food
• Author: Erika Dobroslavić
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2018-09-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Furan je kemijski spoj koji može biti prirodno prisutan u hrani u vrlo niskim koncentracijama, ali može nastati i prilikom toplinske obrade iz različitih izvora. Od 1995. godine nalazi se na popisu Međunarodne agencije za istraživanje raka kao vjerojatno kancerogena tvar za ljude. U ovom radu dat je pregled nastanka furana iz prekursora i to toplinskom degradacijom određenih aminokiselina, degradacijom šećera, oksidacijom polinezasićenih masnih kiselina i karotenoida te toplinskom oksidacijom askorbinske kiseline. Također su opisani čimbenici koji utječu na povećanje razine furana u hrani (pH vrijednost, redoks potencijal, vrijeme i temperatura) i na smanjenje razine furana u hrani (podgrijavanje hrane, miješanje, stajanje hrane nakon pripreme, način pripreme napitka). Najviše koncentracije furana zabilježene su u kavi, dječjoj hrani i konzerviranoj hrani.

Abstract (english)

Furan is a chemical compound that can be naturally present in food in very low concentrations, but can also be formed during heat treatment from different precursors. It has been on a list defined by International Agency for Research of Cancer since 1995 as a potential human carcinogen. This paper gives a review of mechanical pathways of furan formation from precursors through degradation of amino-acids and/or sugar reduction, oxidation of polyunsaturated fatty acids and carotenoids and thermal oxidation of ascorbic acid. Factors that affect increase (pH, redox potential, time and temperature) and decrease (reheating, mixing and standing-time, beverage preparation) of furan levels in food have also been investigated. Highest concentrations of furan have been detected in coffee, baby food and canned food.

• Keywords: dječja hrana; furan; kava; konzervirana hrana; toplinska obrada
• Keywords (english): baby food; coffee; canned food; furan; heat treatment
• Language: croatian
• URN:NBN: urn:nbn:hr:159:903919
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-09-13 08:58:12