Ceren SÖNMEZ, Gülderen YENTÜR, Burak DEMİRHAN, Buket ER DEMİRHAN

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

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

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ISSN: 2548-0383
Yayın Aralığı: Yılda 3 Sayı
Başlangıç: 2015
Yayıncı: Gazi Üniversitesi

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