Hydroxymethylfurfural contents in foodstuffs determined by HPLC method
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F06%3A00000898" target="_blank" >RIV/62157124:16270/06:00000898 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Hydroxymethylfurfural contents in foodstuffs determined by HPLC method
Popis výsledku v původním jazyce
Hydroxymethylfurfural (HMF; 5-hydroxymethyl-2-furaldehyde) is a recognized indicator of foodstuff quality showing excessive heat treatment and inappropriate storage. The presence of HMF in honey has been known for a long time and is regulated both in thenational and international legislations. However, HMF is present in a whole range of other foods containing carbohydrates in an acidic environment, and it can reach considerable concentrations. In this work, HMF was determined by the HPLC method in sixfood commodity groups. The samples were purchased in the Czech market network and they covered a representative range of manufacturers. The HMF content in tomato purées (n = 11) ranged between 2.8 - 84.2 mg.kg-1; in ketchups (n = 15) it ranged between 0.8 - 189.8 mg.kg-1; in syrups (n = 13) and juices (n = 12), it ranged between 0.0 - 27.3 mg.kg-1; in jams (n = 12) between 4.5 - 159.6 mg.kg-1, and in fruit baby foods (n = 13), the content of HMF amounted to 2.1 - 9.8 mg.kg-1. On the basi
Název v anglickém jazyce
Hydroxymethylfurfural contents in foodstuffs determined by HPLC method
Popis výsledku anglicky
Hydroxymethylfurfural (HMF; 5-hydroxymethyl-2-furaldehyde) is a recognized indicator of foodstuff quality showing excessive heat treatment and inappropriate storage. The presence of HMF in honey has been known for a long time and is regulated both in thenational and international legislations. However, HMF is present in a whole range of other foods containing carbohydrates in an acidic environment, and it can reach considerable concentrations. In this work, HMF was determined by the HPLC method in sixfood commodity groups. The samples were purchased in the Czech market network and they covered a representative range of manufacturers. The HMF content in tomato purées (n = 11) ranged between 2.8 - 84.2 mg.kg-1; in ketchups (n = 15) it ranged between 0.8 - 189.8 mg.kg-1; in syrups (n = 13) and juices (n = 12), it ranged between 0.0 - 27.3 mg.kg-1; in jams (n = 12) between 4.5 - 159.6 mg.kg-1, and in fruit baby foods (n = 13), the content of HMF amounted to 2.1 - 9.8 mg.kg-1. On the basi
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
Z - Vyzkumny zamer (s odkazem do CEZ)
Ostatní
Rok uplatnění
2006
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Journal of Food and Nutrition Research
ISSN
1336-8672
e-ISSN
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Svazek periodika
45
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
SK - Slovenská republika
Počet stran výsledku
5
Strana od-do
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Kód UT WoS článku
000244420800006
EID výsledku v databázi Scopus
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