title: Hydroxymethylfurfural and furosine reaction kinetics in tomato products.
abstract: The reaction kinetics of two heat damage indices, HMF and furosine, were examined in four tomato products with different dry matter contents (10.2, 25.5, 28.6, and 34.5%) over a temperature-time range of 80-120 degrees C and 0-255 min. The reactions followed pseudo-zero order kinetics. E(a) and z-value were, respectively, 139. 9 kJ/mol and 19.2 degrees C for HMF, and 93.9 kJ/mol and 28.4 degrees C for furosine. The analyses of both indices in several samples of commercial and industrial tomato products showed very low levels of HMF (from 1 to 42 ppm) and a lack of correlation between HMF and furosine mainly because of the different evolution of the two indices during storage. The HMF level of a tomato paste sample stored at 25 degrees C decreased from 609 to 17 ppm after 98 days, while furosine increased from 458 to 550 mg/100 g of protein.
authors.affiliation: Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DISTAM), Sez. Tecnologie Alimentari. Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Hidalgo
authors.forename: C
authors.initials: C
authors.lastname: Pompei
mesh_terms: D005519:Food Preservation; D005662:Furaldehyde / Q000031:analogs & derivatives* / Q000378:metabolism; D007700:Kinetics; D018551:Solanum lycopersicum / Q000378:metabolism*; D008239:Lysine / Q000031:analogs & derivatives* / Q000378:metabolism; D013696:Temperature
chemical_list: C018948:furosine; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde; D008239:Lysine