Scientific journal

45 2006

Journal of Food and Nutrition Research
Summary No. 1 / 2006

Hydroxymethylfurfural contents in foodstuffs determined by HPLC method
Journal of Food and Nutrition Research, 45, 2006, No. 1, s. 34-38

Lenka Vorlová, Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1-3, CZ-612 42 Brno, Czech Republic. E-mail:

Summary: 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 purée (n = 11) ranged between 2.8–84.2; in ketchups (n = 15) it ranged between 0.8–189.8; in syrups (n = 13) and juices (n = 12), it ranged between 0.0–27.3; in jams (n = 12) between 4.5–159.6, and in fruit baby foods (n = 13), the content of HMF amounted to 2.1– 9.8 The to­tal 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).

Keywords: HMF; tomato purée; ketchup; fruit juice; jam; fruit baby food; exposure

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