Precursors and formation pathways of furfural in sugarcane juice during thermal treatment. (15th February 2023)

• Record Type: Journal Article
• Authors: Huang, Huimei; Chen, Jiebo; Zheng, Mingfeng; Zhang, Lulu; Ji, Hongfei; Cao, Huajin; Dai, Fengxia; Wang, Lu
• Is Part Of: Food chemistry. Volume 402(2023)
• Publication Date: 2023-02-15
• Subjects: Sugarcane juice -- Furfural -- Precursors -- Formation pathway -- Intermediates; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134318
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Fructose played a major role in formation of FF. 3-DG and FS were confirmed to be critical intermediates for FF formation. FS was converted into 3-DG firstly to produce FF. Three pathways of FF formation during thermal treatment of sugarcane juice were proposed. Large amount of FF was formed by caramelization in sugarcane juice system. Abstract: As a potent aromatic compound, furfural may have adverse effects on sugarcane juice quality. In this study, simplified sugarcane juice models containing glucose, fructose and amino acids were used to explore the potential precursors and formation pathways of furfural. The changes of precursors and intermediates involved in furfural formation were quantified. The results indicated that fructose contributed more to furfural formation than glucose. Serine was the main amino acid precursor for furfural formation. Furfural could be generated through 3 pathways in sugarcane juice: 1) Streaker reaction of serine, 2) caramelization of glucose and fructose via 3-deoxyglucosone, 3) formed from reducing sugars (glucose or fructose) and serine via N-(1-Deoxy-d -fructos-1-yl)-l -serine intermediate, which further converted to 3-deoxyglucosone. At the first 10 min, furfural was mainly produced through the caramelization of fructose. Subsequently, furfural was produced in the above three ways. Furfural was more effectively formed by caramelization than Maillard reaction in sugarcane juice.