Determination of hydroxymethylfurfural in commercial jams and in fruit-based infant foods
2002
Rada-Mendoza, Maite | Olano, Agustin | Villamiel, Mar
Fifty six commercial samples, 38 jams with several fruit and sugar contents and 18 fruit-based infant foods, were analysed for pH, dry matter and hydroxymethylfurfural (HMF) content. Samples of jams had pH and dry matter values similar to those reported in the literature. Fruit-based infant foods presented higher values of pH and lower dry matter than jam samples. HMF was found in all samples of jams, regardless of the pH, sugar or dry matter, from traces to 7.17 mg/100 g product (mean value close to 1.35 mg/100 g product). Three samples of fruit-based infant foods did not show appreciable amounts of HMF and the average value for the rest of samples was 0.29 mg/100 g product. The difference between the values of HMF in jams and in fruit-based infant foods may be in part due to the lower fruit concentration in the latter. In general terms, the considerable variations of HMF content found in the analysed samples may be an indication of differences in the processing conditions.
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