Hydroxymethylfurfural in commercial biscuits marketed in Spain
2009
Delgado-Andrade, C., Consejo Superior de Investigaciones Científicas, Granada (Spain) | Rufián-Henares, J. A., Consejo Superior de Investigaciones Científicas, Granada (Spain) | Morales, F. J., Consejo Superior de Investigaciones Científicas, Granada (Spain)
Hydroxymethylfurfural (HMF) contents were evaluated in sixty-two commercial digestive and semi-sweet biscuits marketed in Spain. Values ranged from 3.1 mg per kg to 182.5 mg per kg, with an average of 14.4 mg per kg with a huge variability. Influence of dough composition on HMF level was also investigated. Replacing reducing saccharides by saccharide alcohols such as maltitol or lactitol will significantly reduce the formation of HMF during baking. Distribution of HMF in different zones through the biscuit was analysed and, as expected, HMF was heterogenously distributed, with the highest percentage of the compound located in the upper and border sides of the biscuits. This study establishes a dietary exposure of the Spanish population to HMF from biscuits as 2.3 micro g per kg of body weight per day.
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