Impact of storage period and lipid unsaturation on the kinetic of 5-hydroxymethylfurfural and furfural generation in pound cakes

Abstract

This work aimed at studying the influence of formulation and storage on the formation of Maillard compounds called 5-hydroxymethylfurfural (HMF) and furfural in pound cakes formulated with rapeseed oil (RO) and palm oil (PO). A progressive humidification of the crust and a dryness of the crumb were observed during storage. Lightness (L*) decreased for both PO and RO pound cakes in crumb as well as crust. The accumulation of HMF was found to be higher in the crust (2.21–38.5 mg kg−1) in comparison with the crumb (0.78 to 10.29 mg kg−1). Similar results were found for furfural where the concentration range was between 0.98 and 5.67 mg kg−1 in the crumb while between 2.1 and 38.39 mg kg−1 in the crust. Thus, the formation of HMF and furfural depended on formulation. The PLS-DA showed a positive correlation between the kinetic of HMF and furfural migration and the storage period.