Journal Article
Hydroxymethylfurfural contents in foodstuffs determined by HPLC method [2006]
Vorlova, L.(University of Veterinary and Pharmaceutical Sciences Brno (Czech Republic). Faculty of Veterinary Hygiene and Ecology; Borkovcova, I.National Institute of Public Health, Prague (Czech Republic). Centre for Hygiene of Food Chains; Kalabova, K.University of Veterinary and Pharmaceutical Sciences Brno (Czech Republic). Faculty of Veterinary Hygiene and Ecology; Vecerek, V.University of Veterinary and Pharmaceutical Sciences Brno (Czech Republic). Faculty of Veterinary Hygiene and Ecology);
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Hydroxymethylfurfural (HMF; 5-hydroxymethyl-2-furaldehyde) is present in a range of foods containing carbohydrates in an acidic environment. In this work, HMF was determined by the HPLC method in six food commodity groups. The HMF content in tomato puree (n = 11) ranged between 2.8--84.2 mg/kg; in ketchups (n = 15) it ranged between 0.8--189.8 mg/kg; in syrups (n = 13) and juices (n = 12), it ranged between 0.0--27.3 mg/kg; in jams (n = 12) between 4.5--159.6 mg/kg, and in fruit baby foods (n = 13), the content of HMF amounted to 2.1-- 9.8 mg/kg. The to-tal daily exposure to HMF from six investigated food commodity groups for an average person in the Czech Republic may thus amount to 1.11 mg/person/day, of which the exposure to ketchups is the highest (up to 0.54 mg/person/day).
