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Iranian Journal of Toxicology، جلد ۱۰، شماره ۵، صفحات ۱۱-۱۶
عنوان فارسی
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عنوان انگلیسی Determination and Comparision of Hydroxymethylfurfural in Industrial and Traditional Date Syrup Products
چکیده انگلیسی مقاله Background: Hydroxymethylfurfural (HMF) is a common Maillard reaction product directly formed from dehydration of sugars under acidic conditions during heating and storage in carbohydrate rich foods. The aim of the present study was to detect and quantify the amount of HMF in date syrup by HPLC method. In addition, the amount of HMF in date syrup produced by traditional and industrial methods were compared. Methods: A HPLC method for determination of HMF in date syrup was developed and validated. The amount of HMF in date syrup products produced by the traditional and industrial methods was compared. In addition, to determine whether HMF was produced during storage in date syrup, its amount was measured in fresh and old samples. Results: The HMF content of fresh traditional products varied between 1000 to 2675 mg⁄kg and in the old products varied between 2580 to 6450 mg⁄kg. The HMF concentration of the fresh industrial products varied between 12 to 456 mg⁄kg and 611 to 943 mg⁄kg in the old ones. The HMF concentration of the traditionally produced products was significantly higher than industrial products (P< 0.001). Moreover, the HMF content in old products significantly was more than fresh ones (P< 0.001). Wide variation was found in HMF content of the traditionally produced products. Conclusion: HMF was produced in date syrup during preparation and storage. Because HMF is recognized as an indicator of quality deterioration in a wide range of foods and is still under investigation for possible toxic effects, it is recommended that the amount of HMF is measured in date syrup and considered as an indicator of the quality control of this product.
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نویسندگان مقاله افروز جعفرنیا | afrooz jafarnia
department of toxicology, tarbiat modares university, tehran, iran.

سازمان اصلی تایید شده: دانشگاه تربیت مدرس (Tarbiat modares university)

ملیحه سودی | maliheh soodi
department of toxicology, tarbiat modares university, tehran, iran.

سازمان اصلی تایید شده: دانشگاه تربیت مدرس (Tarbiat modares university)

مریم شکارچی | maryam shekarchi
phd of medicinal chemistry, food and drug laboratories research center, food and drug organization, mohme, tehran, iran.
نشانی اینترنتی http://ijt.arakmu.ac.ir/browse.php?a_code=A-10-356-1&slc_lang=en&sid=en
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زبان مقاله منتشر شده en
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