ijfer International Journal of Food Engineering Research 2149-5777 Istanbul Aydin University DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD Akkaya Derya Ebru Department of Food Engineering, Istanbul Aydın University Karataş Şükrü Department of Food Engineering, Istanbul Aydın University 06 01 2016 2 2 19 27 Copyright © 2015, International Journal of Food Engineering Research 2015 International Journal of Food Engineering Research

Hydroxymethylfurfural HMF were formed when foods that contains sugar stored at improper temperatures or heat treatment applied to high temperature during production. In this research,the conformities of some of the apple juices sold in the Turkish market were estimated according to Food Regulations . For this purpos eight different companies essays in markets of Istanbul were coolected randomly in order to analysis of PH, hydroxylmethylfurfural HMF and water soluble dry matter of apple juices . HMF was analysed in the each sample was carried out by using High Performance Liquid Chromatography HPLC . Result indicated that minimum and maximum values for HMF. PH, water soluble dry matter of apple juices were estimated as 1.77-7.73 mg/L, 2.88-3.83 and 11.25-11.90% respectively

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