Rapid high performance liquid chromatographic detection of furosine (epsilon-N-2-furoylmethyl-L-lysine) in yogurt and cheese marketed in Turkey

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dc.contributor.authorTokusoglu, O
dc.contributor.authorAkalin, AS
dc.contributor.authorUnal, K
dc.date.accessioned2019-10-27T19:19:53Z
dc.date.available2019-10-27T19:19:53Z
dc.date.issued2006
dc.departmentEge Üniversitesien_US
dc.descriptionAnnual Meeting of the Institute-of-Food-Technologists -- JUN 15-19, 2002 -- Anaheim, CAen_US
dc.description.abstractFurosine (epsilon-N-2-furoylmethyl-L-lysine) content determination in the yogurt and different cheese types (pickled white, kasar, processed, canned tulum, blue-veined and mozzarella cheeses) marketed in Turkey was performed using ion-pair reversed-phase high performance liquid chromatography (RP-HPLC). Calibration study (R-2 = 0.9999), analytical method validation and recovery studies gave satisfactory results. The lowest furosine values were observed in pickled white cheeses (5.35 +/- 0.01 to 7.28 +/- 0.02 mg/100 g protein). All cheeses except pickled white showed furosine values between 182.16 +/- 0.12 (canned tulum) and 261.32 +/- 0.10 mg/100 g protein (ripened kasar). The highest content of furosine was observed in whole yogurt (316.47 +/- 0.17 mg/100 g protein) which could be because of severe heat treatment and the addition of milk powder during the manufacturing process. The method provides a rapid, reproducible and accurate determination of this Amadori compound (epsilon-deoxy-fructosyl-lysine) in yogurt and cheese samples.en_US
dc.identifier.doi10.1111/j.1745-4557.2006.00054.x
dc.identifier.endpage46en_US
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.issue1en_US
dc.identifier.startpage38en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4557.2006.00054.x
dc.identifier.urihttps://hdl.handle.net/11454/38806
dc.identifier.volume29en_US
dc.identifier.wosWOS:000235039800003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherWiley-Hindawien_US
dc.relation.ispartofJournal of Food Qualityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleRapid high performance liquid chromatographic detection of furosine (epsilon-N-2-furoylmethyl-L-lysine) in yogurt and cheese marketed in Turkeyen_US
dc.typeArticleen_US

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