Singlet Oxygen Oxidation for 2-Pentylfuran and 2-Pentenyfuran Formation in Soybean Oil

2-Pentylfuran and isomers of 2-pentenylfuran are known to be mainly responsible for the undesirable reversion flavor of soybean oil. Solid-phase microextraction - gas chromatography - mass spectrometry was used to isolate, separate, and identify 2-pentylfuran and isomers of 2-pentenylfuran from soyb...

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Bibliographic Details
Published in:Journal of food science 2003-05, Vol.68 (4), p.1175-1178
Main Authors: Min, D.B, Callison, A.L, Lee, H.O
Format: Article
Language:English
Subjects:
2-pentenylfuran
2-pentylfuran
Biological and medical sciences
chlorophyll
exposure duration
Fat industries
flavor
Food industries
Food science
Fundamental and applied biological sciences. Psychology
gas chromatography
isomers
linoleic acid
linolenic acid
lipid oxidation
mass spectrometry
microextraction
Oils & fats
Oxidation
photooxidation
reversion
singlet oxygen
soybean oil
Soybeans
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Summary:2-Pentylfuran and isomers of 2-pentenylfuran are known to be mainly responsible for the undesirable reversion flavor of soybean oil. Solid-phase microextraction - gas chromatography - mass spectrometry was used to isolate, separate, and identify 2-pentylfuran and isomers of 2-pentenylfuran from soybean oil containing 5 ppm chlorophyll in a gas-tight sample bottle during oxidation under light. Both 2-pentylfuran and isomers of 2-pentenylfuran increase as light exposure time and added chlorophyll increased. The compounds were neither formed in the oil containing 5 ppm chlorophyll under dark nor in the chlorophyll-free soybean oil under light. The singlet oxygen oxidation mechanism for the formation of 2-pentylfuran from linoleic acid and isomers of 2-pentenylfuran from linolenic acid are proposed. Removal of chlorophyll will reduce reversion flavor formation.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb09620.x