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标题：Formation of Acrylamide and other Heat-Induced Compounds during Panela Production
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作者：Marta Mesias ; Cristina Delgado-Andrade ; Faver Gómez-Narváez 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：4
页码：531-543
DOI：10.3390/foods9040531
出版社：MDPI Publishing
摘要：Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) and the formation of acrylamide and other heat-induced compounds such as hydroxymethylfurfural (HMF) and furfural, were evaluated at different stages during the production of block panela. Values ranged between below the limit of quantitation (LOQ)–890 µg/kg, < LOQ–2.37 mg/kg, < LOQ–4.5 mg/kg, 0.51–3.6 Abs 420 nm/g, 0.89–4.18 mg gallic acid equivalents (GAE)/g and 5.08–29.70 µmol TE/g, for acrylamide, HMF, furfural, browning, total phenolic content and ABTS (all data in fresh weight), respectively. Acrylamide significantly increased as soluble solid content increased throughout the process. The critical stages for the formation of acrylamide, HMF and furfural were the concentration of the clarified juice in the concentration stage to get the panela honey and the final stage. Similar trends were observed for the other parameters. This research concludes that acrylamide, HMF and furfural form at a high rate during panela processing at the stage of juice concentration by intense evaporation. Therefore, the juice concentration stage is revealed as the critical step in the process to settle mitigation strategies.
关键词：panela; processing; acrylamide; furanic compounds; antioxidants; non-enzymatic browning