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:: Volume 2, Number 1 (Jan-Mar 2015) ::
Nutr Food Sci Res 2015, 2(1): 47-53 Back to browse issues page
Identification and Quantification of 5-Hydroxymethyl Furfural in Food Products
Maryam Jalili , Farzaneh Ansari
PhD Standard Research Institute (SRI)
Abstract:   (3066 Views)
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 markets (including honey, jam, fruit cakes tomato paste, ketchup, syrup, fruit juice, canned fruit, UHT milk, instant coffee and jelly powder). HMF levels were determined using high performance liquid chromatography (HPLC) and UV detector. 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 70 (87%) analyzed samples. High levels of HMF were mainly found 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.
Keywords: Hydroxymethyl furfural (HMF), honey, high performance liquid chromatography
Full-Text [PDF 138 kb]   (3099 Downloads)    
Type of Study: Research | Subject: Special
Received: 2014/12/8 | Accepted: 2015/02/26 | Published: 2015/02/26
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Jalili M, Ansari F. Identification and Quantification of 5-Hydroxymethyl Furfural in Food Products. Nutr Food Sci Res. 2015; 2 (1) :47-53
URL: http://nfsr.sbmu.ac.ir/article-1-61-en.html
Volume 2, Number 1 (Jan-Mar 2015) Back to browse issues page
Nutrition and Food Sciences Research
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