5-hydroxymethylfurfural has been researched along with malvidin* in 1 studies
1 other study(ies) available for 5-hydroxymethylfurfural and malvidin
| Article | Year |
|---|---|
Influences of stir-frying and baking on flavonoid profile, antioxidant property, and hydroxymethylfurfural formation during preparation of blueberry-filled pastries.
Bakery products with fruit fillings are growing fast. Blueberry-filled pastries are widely consumed in China. This study aimed to investigate the effects of two thermal processing procedures (stir-frying and baking) on flavonoid profile, antioxidant property, and hydroxymethylfurfural (HMF) formation during preparation of blueberry-filled pastries. Stir-frying contributed the most to the variations in these values in blueberry filling. Anthocyanins (48%-53% reduction in total) were more susceptible to thermal processing than flavonols (11%-16%). Among anthocyanins, delphinidin glycosides (61%-67% reduction) were the most unstable, followed by malvidin (52%-58%), petunidin (40%-45%), and cyanidin (38%-41%). A high level of HMF (300 mg/kg) was formed during stir-frying. Except for anthocyanins, baking did not significantly influence HMF formation, flavonol degradation, and antioxidant property in the fillings. Stir-frying processing conditions rather than baking must be further investigated for nutrient retention and HMF inhibition. Topics: Anthocyanins; Antioxidants; Blueberry Plants; China; Cooking; Flavonoids; Fruit; Furaldehyde; Glycosides; Hot Temperature | 2019 |