DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD
DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD
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
Keywords:
Apple juice, Hydroxymethylfurfural HMF HPLC, PH,
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- Altınöz, D., 2002, Comparison of Spectrophotometric and Liquid Chromatographic Hydroxy Methyl Furfural (HMF) Analyse in Fruit Juice, Master Thesis, Department of Chemistry, Ankara University, Ankara.
- Anonim, 1996, Determination of Hydroxymethylfurfural. IFU Analysis No:69. International Federation of Fruit Juice Producer. Paris, France.
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- Elmastaş, A., 2011, Determination of Hydroxymethylfurfural Contents of Some Foods on the Market in Diyarbakır By HPLC Method, Master Thesis, Department of Chemistry, Dicle University, Diyarbakır.
- Gökmen, V., Acar, J., “Simultaneous Determination of 5- hydroxymethylfurfural and Patulin in Apple Juice by Reversed-phase Liquid Chromatography”, Journal of Chromatography A, 847 (1999) 69- 74.
- Batu, A., Aydoğmuş, F.E., Batu, H.S., “Formation of Hydroxymethylfurfural In Foods and Its Effects On Human Health” , Electronic Journal of Food Technologies, 2014, 9(1) 40-55.
- Lee, T.P., Sakai, R., Manaf, N.A., Rodhi, A.M., Saad, B., “High Performance Liquid Chromatography Method for the Determination of Patulin and 5-hydroxymethylfurfural in Fruit Juices Marketed in Malaysia”, Food Control, 38 (2014) 142-149.
- Gaspar, E.M.S.M., Lucena, A.F.F., “Improved HPLC Methodology for Food Control- Furfurals and Patulin as Markers of Quality”, Food Chemistry, 114 (2009) 1576-1582. Telatar, Y.K., 1985a, “Hydroxymethylfurfural in Apple Juice and Concentrate, I. HMF Formation Processing of Concentrated Apple Juice and Different Type of Apple”, Food, year:10, vol:4, 195201,22.
- Anonymous, 1997. TS 3633, Apple Juice Standard, Turkish Standards Institute, Ankara.
- Altınöz, D., 2002, Comparison of Spectrophotometric and Liquid Chromatographic Hydroxy Methyl Furfural (HMF) Analyse in Fruit Juice, Master Thesis, Department of Chemistry, Ankara University, Ankara.
- Anonim, 1996, Determination of Hydroxymethylfurfural. IFU Analysis No:69. International Federation of Fruit Juice Producer. Paris, France.
- Tüfekci, H. B.,Fenercioglu, H., 2010, “Conformation of Some Commercial Fruit Juices to Food Regulations in Turkey”, Academic Food, 8 (2) (2010) 11-17.
- Elmastaş, A., 2011, Determination of Hydroxymethylfurfural Contents of Some Foods on the Market in Diyarbakır By HPLC Method, Master Thesis, Department of Chemistry, Dicle University, Diyarbakır.
- ISSN: 2149-5777
- Başlangıç: 2015
- Yayıncı: İstanbul Aydın Üniversitesi
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DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD