Assessment of hydroxymethylfurfural and furfural in commercial bakery products
Petisca, C. | Henriques, A.R. | Pérez-Palacios, T. | Pinho, O. | Ferreira, I.M.P.L.V.O.
A survey was conducted on the presence of hydroxymethylfurfural (HMF) and furfural in bread and bakery products; for this purpose a reliable extraction procedure followed by high performance liquid chromatography (HPLC) was applied. The performance of the method was evaluated in terms of linearity (r always>0.99); detection limits (0.001mgL−1 for furfural and 0.006mgL−1 for HMF); recovery percentages (98.5–100.5% for HMF and 94.9–98.9% for furfural); intraday precision (<4.65%) and interday precision (<7.51%). Two batches of a wide variety of products commercially available were analysed (a total of 88 samples). HMF and furfural levels presented high variability between products and batches of the same product. Cake/pastry samples showed the lowest HMF content (3.0mgkg−1fw) while biscuits showed the highest content (7.8mgkg−1fw) (p<0.05). Regarding furfural, bread samples presented the highest furfural content (5.3mgkg−1fw) (p<0.05), cake/pastry and biscuits showed the lowest content (1.9 and 3.0mgkg−1fw, respectively). Chocolate containing samples presented higher amounts of furfural (>20mgkg−1). These results indicate that special attention should be given to furfural content of bread (due to its daily high consumption) and re-evaluation of dietary exposure.
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