Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée
Abstract
:1. Introduction
2. Results
2.1. Determination of ACR and HMF Precursors and Antioxidant Compounds
2.2. Contaminants (ACR and HMF) Formation
2.3. Global Optimization
3. Discussion
4. Materials and Methods
4.1. Reagents and Chemicals
4.2. Samples
4.3. Determination of Total Phenolic (TPC) and Antioxidant Activity (AA)
4.4. Acrylamide and HMF Precursors
4.5. Acrylamide and HMF Content
4.6. Thermal Treatment and Experimental Design
4.7. Statistical analysis
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample Availability: Samples of the compounds (ACR, HMF) are not available from the authors |
Precursors | ||||
---|---|---|---|---|
Amino acids, mg/kg DW | Hyp | ND | Met | 0.12 ± 0.00 |
Asp | 5.25 ± 0.02 | Tyr | ND | |
Pro | 0.45 ± 0.02 | Ile | 0.61 ± 0.02 | |
Asn | 194.55 ± 5.00 | Leu | 0.61 ± 0.02 | |
Ser | 2.34 ± 0.08 | Phe | 1.50 ± 0.05 | |
Gln | 7.44 ± 0.08 | His | 0.64 ± 0.02 | |
Thr | 0.59 ± 0.03 | Orn | 0.23 ± 0.01 | |
Glu | 1.43 ± 0.04 | Lys | 1.08 ± 0.03 | |
Gly | 0.38 ± 0.02 | Arg | 5.01 ± 0.01 | |
Ala | 5.09 ± 0.20 | Trp | 0.45 ± 0.01 | |
Val | 0.54 ± 0.01 | |||
Reducing sugars, mg/g DW | 2.86 ± 1.03 | |||
Antioxidative compounds | ||||
TPC, mg/g DW | 66.67 ± 3.74 | |||
AA, mmol TE/g DW | 46.1 ± 2.2 |
Factor | Name | Units | Variation Levels | |||||
---|---|---|---|---|---|---|---|---|
Minimum | Maximum | Coded Low (−1) | Coded High (+1) | Mean | Std. Dev. | |||
A | Temperature | °C | 59.29 | 200.71 | 80.00 | 180.00 | 130.00 | 40.82 |
B | Time | min | 5.86 | 34.14 | 10.00 | 30.00 | 20.00 | 8.16 |
Run | Factor 1 | Factor 2 | Response 1 | Response 2 |
---|---|---|---|---|
A: Temperature, °C | B: Time, min | HMF, mg/kg DW | ACR, µg/kg DW | |
1 | 130.00 | 5.86 | 1.58 | 0.30 |
2 | 180.00 | 10.00 | 31.80 | 113.64 |
3 | 130.00 | 20.00 | 5.09 | 3.96 |
4 | 130.00 | 20.00 | 3.94 | 3.91 |
5 | 200.71 | 20.00 | 52.78 | 419.63 |
6 | 130.00 | 20.00 | 4.91 | 4.61 |
7 | 130.00 | 20.00 | 3.93 | 3.30 |
8 | 130.00 | 34.14 | 20.18 | 38.14 |
9 | 80.00 | 30.00 | 3.22 | 3.59 |
10 | 130.00 | 20.00 | 4.25 | 3.94 |
11 | 80.00 | 10.00 | 1.6 | 1.98 |
12 | 180.00 | 30.00 | 62.36 | 303.70 |
13 | 59.29 | 20.00 | 1.4 | 1.31 |
Response | Source | Sum of Squares | df | Mean Square | F Value | p-Value Prob > F |
---|---|---|---|---|---|---|
HMF | Model | 5116.26 | 5 | 1023.25 | 67.18 | <0.0001 |
A | 3280.59 | 1 | 3280.59 | 215.37 | <0.0001 | |
B | 427.55 | 1 | 427.55 | 28.07 | 0.0011 | |
AB | 209.38 | 1 | 209.38 | 13.75 | 0.0076 | |
A2 | 1134.95 | 1 | 1134.95 | 74.51 | <0.0001 | |
B2 | 151.58 | 1 | 151.58 | 9.95 | 0.0160 | |
Residual | 106.63 | 7 | 15.23 | |||
Lack of Fit | 105.44 | 3 | 35.15 | 118.31 | 0.0002 | |
Pure Error | 1.19 | 4 | 0.30 | |||
Cor Total | 5222.88 | 12 | ||||
R2 | 0.9796 | Adj R2 | 0.9650 | Pred R2 | 0.8561 | |
ACR | Model | 2.136E + 005 | 5 | 42721.52 | 45.34 | <0.0001 |
A | 1.258E+005 | 1 | 1.258E+005 | 133.57 | <0.0001 | |
B | 7514.39 | 1 | 7514.39 | 7.98 | 0.0256 | |
AB | 8878.35 | 1 | 8878.35 | 9.42 | 0.0181 | |
A2 | 70940.47 | 1 | 70940.47 | 75.30 | <0.0001 | |
B2 | 199.76 | 1 | 199.76 | 0.21 | 0.6592 | |
Residual | 6595.08 | 7 | 942.15 | |||
Lack of Fit | 6594.22 | 3 | 2198.07 | 10226.93 | <0.0001 | |
Pure Error | 0.86 | 4 | 0.21 | |||
Cor Total | 2.202E + 005 | 12 | ||||
R2 | 0.9700 | Adj R2 | 0.9487 | Pred R2 | 0.7870 |
Factors | β Coefficients | |
---|---|---|
HMF (R1) | ACR (R2) | |
A | 4.42 | 3.94 |
B | 20.25 | 125.42 |
AB | 7.31 | 30.65 |
A2 | 7.23 | 47.11 |
B2 | 12.77 | 100.98 |
Final Equation in Terms of Coded Factors | R1 = +4.42 + 20.25·A + 7.31·B + 7.23·A·B + 12.77·A2 + 4.67·B2 | R2 = +3.94 + 125.42·A + 30.65·B + 47.11·A·B + 100.98·A2 + 5.36·B2 |
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Constantin, O.E.; Kukurová, K.; Daško, Ľ.; Stănciuc, N.; Ciesarová, Z.; Croitoru, C.; Râpeanu, G. Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée. Molecules 2019, 24, 1571. https://doi.org/10.3390/molecules24081571
Constantin OE, Kukurová K, Daško Ľ, Stănciuc N, Ciesarová Z, Croitoru C, Râpeanu G. Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée. Molecules. 2019; 24(8):1571. https://doi.org/10.3390/molecules24081571
Chicago/Turabian StyleConstantin, Oana Emilia, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarová, Constantin Croitoru, and Gabriela Râpeanu. 2019. "Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée" Molecules 24, no. 8: 1571. https://doi.org/10.3390/molecules24081571