Repository logo
 
Publication

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

2011Journal article Open access
Simple item page
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.accessioned2021-12-03T15:04:35Z
dc.date.available2021-12-03T15:04:35Z
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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPereira, V., Albuquerque, F. M., Ferreira, A. C., Cacho, J., & Marques, J. C. (2011). Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions. Food Research International, 44(1), 71-76. https://doi.org/10.1016/j.foodres.2010.11.011pt_PT
dc.identifier.doi10.1016/j.foodres.2010.11.011pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3885
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMadeira winept_PT
dc.subjectEstufagempt_PT
dc.subjectFurfuralpt_PT
dc.subject5-Hydroxymethylfurfuralpt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectEscola Superior de Tecnologias e Gestãopt_PT
dc.titleEvolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditionspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F24177%2F2005/PT
oaire.citation.endPage76pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage71pt_PT
oaire.citation.titleFood Research Internationalpt_PT
oaire.citation.volume44pt_PT
oaire.fundingStreamSFRH
person.familyNamePereira
person.familyNameMarques
person.givenNameVanda
person.givenNameJose C
person.identifier41146
person.identifier.ciencia-id0115-071E-87E8
person.identifier.ciencia-id1713-6DA1-A551
person.identifier.orcid0000-0003-0772-8953
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.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationac913112-adb8-4fe0-88b0-f49e6fb5635d
relation.isAuthorOfPublication08f4685f-b917-410a-b153-59911ff7d75e
relation.isAuthorOfPublication.latestForDiscovery08f4685f-b917-410a-b153-59911ff7d75e
relation.isProjectOfPublication2e777bf4-382b-4303-9968-bb20902ae68a
relation.isProjectOfPublication.latestForDiscovery2e777bf4-382b-4303-9968-bb20902ae68a

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions.pdf
Size:
236.77 KB
Format:
Adobe Portable Document Format
Download

Collections

Artigos em revistas internacionais