Intoduction: During heat treatment of foods, reactions occur between reducing sugars andamino groups of food components, known as the Maillard reactions. Five hydroxymethyfurfural (HMF) is an intermidiate compoud formed as the result of this reaction. The aim ofthe pres More
Intoduction: During heat treatment of foods, reactions occur between reducing sugars andamino groups of food components, known as the Maillard reactions. Five hydroxymethyfurfural (HMF) is an intermidiate compoud formed as the result of this reaction. The aim ofthe present study was to examine HMF content of dried fruits and evaluate its relationshipwith the chemical characterisatics.Materials and Methods: Total of 50 samples from various types of dried fruits werecollected and subjected to quantitative HMF determinations employing HPLC apparatus. Thechemical properties of the selected fruits were measured using conventional standardmethods. Pearson analysis was performed to test any correlations between HMF content andthe chemical properties.Results: The highest and the lowest amount of HMF contents were determined in fruit bread(8569.85 mg/kg) and golden raisin (80.49 mg/kg), respectively. Correlation analysis betweenthe chemical properties and HMF content showed a negative relation inrespect of HMF andmoisture content of both currant and dark raisins (r= -0.86, p<0/05) and a positive correlationbetween the acidity and HMF content of fruit breads (r=0.81, p<0.05) and also between totalsugar and HMF contents in date (r=0.81, p<0.05).Conclusion: HMF content of the dried fruits was high with mean of 2243/19 mg/kg. Thismight lead to high dietary exposure to this compound. Further studies are required to clarifythe extent of HMF bioavailability. It is also concluded that the chemical properties affected bypreservation and processing conditions are strongly related to the HMF content in differentfruits.
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