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Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions

2011Journal article Restricted access
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authorProfile.affiliationhttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.contributor.authorPereira, V.
dc.contributor.authorAlbuquerque, F. M.
dc.contributor.authorFerreira, A. C.
dc.contributor.authorCacho, J.
dc.contributor.authorMarques, J. C.
dc.date.accessioned2012-01-26T16:02:41Z
dc.date.available2012-01-26T16:02:41Z
dc.date.issued2011
dc.description.abstractAs furfural (F) and 5-hydroxymethylfurfural (HMF) are essentially formed from sugar dehydration, especially in food submitted to heat, they can be found in beverages, as well as fortified sweet wines. In order to assess the impact of temperature on Madeira winemaking, three traditional varieties of Madeira wines (Malvasia, Sercial and Tinta Negra Mole) were studied to evaluate the F and HMF contents. The wines were produced by two vinification processes, following traditional and modern methodologies, heated at standard conditions (30 °C and 45 °C, for 4 months) and compared with the same wines submitted to overheating conditions (55 °C, for 4 months). The RP-HPLC-DAD methodology used for the control of F and HMF during the process showed no significant changes in the wines maintained at 30 °C (canteiro) and a noticeable but controlled increase in the wines heated at 45 °C (estufagem) where values up to about 150 mg/L of HMF could be found in sweet wines. The strong relation of this compound with the sugar content and baking temperature stood out in the wines submitted to overheating conditions where values higher than 1 g/L could be found for sweeter wines, with HMF level being in general higher than F. The results clearly suggest that the amount of HMF in these fortified wines can be easily controlled when submitted to adequate conditions of heating during estufagem and storage. Furthermore, different temperatures for the baking of sweet and dry wines may be considered.por
dc.identifier.citationPEREIRA, V... [et al.] - Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions. Food Research International. ISSN 0963-9969. Vol. 44, n.º 1 (2011), p. 71–76por
dc.identifier.doi10.1016/j.foodres.2010.11.011
dc.identifier.eid78651424397
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10400.14/7635
dc.identifier.wosWOS:000288306900010
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectMadeira winepor
dc.subjectEstufagempor
dc.subjectFurfuralpor
dc.subject5-Hydroxymethylfurfuralpor
dc.titleEvolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditionspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F24177%2F2005/PT
oaire.citation.endPage76
oaire.citation.issue1
oaire.citation.startPage71
oaire.citation.titleFood Research International
oaire.citation.volume44
oaire.fundingStreamSFRH
person.familyNamePereira
person.familyNameSilva Ferreira
person.familyNameCacho
person.familyNameMarques
person.givenNameVanda
person.givenNameAntonio Cesar
person.givenNameJuan
person.givenNameJose C
person.identifier.ciencia-id0115-071E-87E8
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.orcid0000-0003-0772-8953
person.identifier.orcid0000-0002-1188-1021
person.identifier.orcid0000-0001-9601-6688
person.identifier.orcid0000-0002-4832-4341
person.identifier.ridJ-8697-2013
person.identifier.ridF-3014-2010
person.identifier.scopus-author-id36857887700
person.identifier.scopus-author-id7203033313
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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