IDENTIFICATION AND QUANTIFICATION OF 5-HYDROXYMETHYLFURFURAL IN FOOD PRODUCTS

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JALILI MARYAM; ANSARI FARZANEH

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Journal Paper

Paper Information

Journal: NUTRITION AND FOOD SCIENCES RESEARCH Year:2015 | Volume:2 | Issue:1 Page(s): 47-53

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Information Journal Paper

Title

IDENTIFICATION AND QUANTIFICATION OF 5-HYDROXYMETHYLFURFURAL IN FOOD PRODUCTS

Author(s)

JALILI MARYAM | ANSARI FARZANEH | Issue Writer Certificate

Keywords

HYDROXYMETHYLFURFURAL (HMF)

HONEY

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

Abstract

Background and Objectives: 5-Hydroxymethylfurfural (5-HMF) is known as an indicator of quality deterioration in a wide range of foods. The current study covered 70 samples taken from domestically produced foods and drinks available on the Iranian market (including HONEY, jam, fruit cakes tomato paste, ketchup, syrup, fruit juice, canned fruit, ultra-high-temperature (UHT) milk, instant coffee, and jelly powder).Materials and Methods: HMF levels were determined using HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) and ultraviolet (UV) detector.Results: The mean recovery values ranged from 84.4 to 105.8%. Varying amounts (11.42-929 mg kg-1) of HMF were found in 48 out of the 70 (87%) samples analyzed. High levels of HMF were mainly seen in commercial HONEY (20.55– 928.96 mg kg-1), jams (51.10 to 245.97 mg kg-1), fruit cakes (nd-171.50 mg kg-1), and ketchup (32.70-72.19 mg kg-1). No HMF content was detected in UHT milk, instant coffee, and jelly powder.Conclusions: The results of our study suggest that, apart from HONEY, a number of other food commodities, including those containing fruit and/or sugar, hold considerable amounts of HMF. Therefore monitoring of HMF levels in foods seems to be necessary.

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APA: Copy

JALILI, MARYAM, & ANSARI, FARZANEH. (2015). IDENTIFICATION AND QUANTIFICATION OF 5-HYDROXYMETHYLFURFURAL IN FOOD PRODUCTS. NUTRITION AND FOOD SCIENCES RESEARCH, 2(1), 47-53. SID. https://sid.ir/paper/342147/en

Vancouver: Copy

JALILI MARYAM, ANSARI FARZANEH. IDENTIFICATION AND QUANTIFICATION OF 5-HYDROXYMETHYLFURFURAL IN FOOD PRODUCTS. NUTRITION AND FOOD SCIENCES RESEARCH[Internet]. 2015;2(1):47-53. Available from: https://sid.ir/paper/342147/en

IEEE: Copy

MARYAM JALILI, and FARZANEH ANSARI, “IDENTIFICATION AND QUANTIFICATION OF 5-HYDROXYMETHYLFURFURAL IN FOOD PRODUCTS,” NUTRITION AND FOOD SCIENCES RESEARCH, vol. 2, no. 1, pp. 47–53, 2015, [Online]. Available: https://sid.ir/paper/342147/en

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