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

• Omran MN, Pirouzifard MK, Aryaey P, Hasan Nejad M. Cryoconcentration of sour cherry and orange juices with novel clarification method; comparison of thermal concentration with freeze concentration in liquid foods. J Agr Sci Tech. 2013; 15:941-950.
• Gomis DB, Alvarez MDG, Naredo LS, Alonso MJJ. High-performance liquid chromatographie determination of furfural and hydroxymethylfurfural in apple juices and concentrates. Chromatographia. 1991; 32:45-48.
• Çoklar H, Akbulut M. Effect on phenolics, HMF and some physico-chemical properties of apple juice concentrate of activated carbon applied at the different temperatures. J Food Process Eng. 2010; 33:370–383.
• Rahimzadeh N, Alizadeh M, Hezaveh SJG. Estimated bioaccessibility to 5- hydroxymethylfurfural from frequently consumed dried fruits in Iran. JCHR. 2014; 4(3):15-23.
• Capuano E, Fogliano V. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT-Food Sci Technol. 2011; 44:793-810.
• Kowalski S, Lukasiewicz M, Juszczak L, Kutyla-Kupidura EM. Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing. Czech J Food Sci. 2013; 31(1):33-42.
• Vorlová L, Borkovcová I, Kalábová K, Večerek V. Hydroxymethylfurfural contents in foodstuffs determined by HPLC method. J Food Nutr Res. 2006; 45(1):34-38.
• Abraham K, Gurtler R, Berg K, Heinemeyer G, Lampen A, Appel KE. Toxicology and risk assessment of 5 hydroxymethylfurfural in food. Mol Nutr Food Res. 2011; 55:667-678.
• Er Demirhan B, Demirhan B, Sönmez C, Torul H, Tamer U, Yentür G. Determination of potential 5-hydroxymethyl-2-furaldehyde and 2-furaldehyde compounds in follow-on milks and infant formulas using high-performance liquid chromatography method. J Dairy Sci. 2015; 98(2):818-822.
• Severin I, Dumont C, Jondeau-Cabaton A, Graillot V, Chagnon MC. Genotoxic activities of the food contaminant 5-hydroxymethylfurfural using different in vitro bioassays. Toxicol Lett. 2010; 192:189-194.
• Bakhiya N, Monien B, Frank H, Seidel A, Glatt H. Renal organic anion transporters OAT1 and OAT3 mediate the cellular accumulation of 5 sulfooxymethylfurfural, a reactive, nephrotoxic metabolite of the Maillard product 5-hydroxymethylfurfural. Biochem Pharmacol. 2009; 78:414-419.
• TFC. Turkish Food Codex, Meyve Suyu ve Benzeri Ürünler Tebliği, Tebliğ No: 2014/34, available: http://www.resmigazete.gov.tr/eskiler/2014/08/20140806-17.htm.
• TSI. Turkish Standard Institute, Apple Juice, TS 3633, April, 1996.
• TSI. Turkish Standard Institute, Peach Nectar, TS 1596, March, 2008a.
• TSI. Turkish Standard Institute, Apricot Nectar, TS 1597, March, 2008b.
• TSI. Turkish Standard Institute, Sourcherry Juice, TS 3631, December, 2012.
• Guerra-Hernandez E, Gomez CL, Garcia-Villanova B, Sanchez NC, Gomez JMR. Effect of storage on non-enzymatic browning of liquid infant milk formulae. J Sci Food Agric. 2002; 82:582-597.
• Daniel NW. Bioistatistic: a foundation for analysis in the health sciences, published by Wiley, New York 1991.
• Altunöz Erdoğan D, Kılıç E, Ekşi A. Determination of toxic 5-hydroxymethylfurfural in fruit juice samples. Adli Bilimler Dergisi, 2014; 13:2.
• Tüfekçi HB, Fenercioğlu H. Türkiye’de üretilen bazı ticari meyve sularının kimyasal özellikler açısından gıda mevzuatına uygunluğu. Akademik Gıda. 2010; 8(2):11-17.
• Santini A, Romano F, Meca G, Raiola A, Ritieni A. Antioxidant activity and quality of apple juices and puree after in vitro digestion. J Food Res. 2014; 3(4):41-50.
• Matić JJ, Šarić BM, Mandić AI, Milovanović IL, Jovanov PT, Mastilović JS. Determination of 5-hydroxymethylfurfural in apple juice. Food Feed Res. 2009; 36(1-2):35-39.