Identification and Quantification of 5-Hydroxymethylfurfural in Food Products

Background and Objectives: 5-Hydroxymethylfurfural (5-HMF) is known as an indicator of quality deterioration in a wide range of foods. The current study covered 70 samples taken from domestically produced foods and drinks available on the Iranian market (including honey, jam, fruit cakes tomato paste, ketchup, syrup, fruit juice, canned fruit, ultra-high-temperature (UHT) milk, instant coffee, and jelly powder). Materials and Methods: HMF levels were determined using high performance liquid chromatography (HPLC) and ultraviolet (UV) detector. Results: The mean recovery values ranged from 84.4 to 105.8%. Varying amounts (11.42-929 mg kg-1) of HMF were found in 48 out of the 70 (87%) samples analyzed. High levels of HMF were mainly seen in commercial honey (20.55–928.96 mg kg-1), jams (51.10 to 245.97 mg kg-1), fruit cakes (nd-171.50 mg kg-1), and ketchup (32.70-72.19 mg kg-1). No HMF content was detected in UHT milk, instant coffee, and jelly powder. Conclusions: The results of our study suggest that, apart from honey, a number of other food commodities, including those containing fruit and/or sugar, hold considerable amounts of HMF. Therefore monitoring of HMF levels in foods seems to be necessary. Keywords: Hydroxymethylfurfural (HMF), Honey, High performance liquid chromatography