Identification and Quantification of 5-Hydroxymethyl Furfural HMF in Some Sugar-Containing Food Products by HPLC
DOI:
https://doi.org/10.3923/pjn.2009.1391.1396Keywords:
Fructose, HMF, honey, HPLC, SudanAbstract
The study was conducted on some commonly available sugar-containing beverages and foods to evaluate their quality characteristics through the determination of HMF in them. The study covered eighty samples of different beverages and foods (natural honey, commercial honey, carbonated soft drinks, juices, jams, fructose sachets and Sudanese dates). Variable amounts (0-900 mg/k) of HMF were found in these products. High levels of HMF were mainly found in commercial honey and jams. The presence of HMF in these products in general was attributed mainly to the hot climate in Sudan coupled with storage conditions in addition to other possible causes discussed in this study. Due to absence in Sudan of imposed maximum levels for HMF in sugar containing products (low levels reflects food healthy products) this pioneer work is expected to be an initiator for authorities to give such studies weight and concern.
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