INVESTIGATION OF 5-HYDROXYMETHYL-2-FURALDEHYDE AND 2-FURALDEHYDE COMPOUNDS IN FRUIT JUICES

Yıl 2017, Cilt: 2 Sayı: 1, 28 - 35, 09.08.2017

Ceren Sönmez Gülderen Yentür , Burak Demirhan , Buket Er Demirhan

Öz

Maillard reactions are responsible for reducing the nutritional value of foods.
The formation of the furfural compounds in fruit juices could cause degradation
of the nutritional value. Therefore, hydroxymethylfurfural
is the most important quality criteria in the fruit juices. Our
aim was to determine the levels of 5-hydroxymethly-2-furaldehyde (HMF) and 2-furaldehyde
(F) compounds in 100 commercial fruit juice samples (apple juice, apricot
nectar, cherry juice and peach nectar) of five
different brands (A, B, C, D, and E)
sold in Ankara, Turkey. HMF and F compounds were determined by high-performance liquid chromatography (HPLC) with diode
array detector (DAD). The HMF and F assays were linear in broad concentration
ranges (HMF: R²>0.999, F: R²>0.994). Recovery
values of HMF and F were calculated as 101.8% and 99.1%, respectively. Limit of
detection (LOD) and limit of quantification (LOQ) values of HMF were determined
as 0.0017 mg/L and 0.0055 mg/L, respectively. These values were determined as
0.0018 mg/L and 0.0059 mg/L for F. HMF
and F were determined in all of the samples. Also, HMF levels of all samples
were higher than F levels of samples. The
minimum and maximum HMF and F levels were determined as 63.89 – 162.27 mg/L and
0.19 – 4.85 mg/L, respectively. Our data revealed that HMF levels in
fruit juice samples were higher than maximum allowed value set by Turkish
Standard Institute (TSI) (10 mg/L).

Anahtar Kelimeler

Fruit juice, 5-hydroxymethly-2-furaldehyde, 2-furaldehyde, high-performance liquid chromatography

Kaynakça

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