A survey of the occurrence of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates


AKTAĞ I., GÖKMEN V.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.91, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 91
  • Publication Date: 2020
  • Doi Number: 10.1016/j.jfca.2020.103523
  • Journal Name: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Keywords: alpha-Dicarbonyl compounds, 5-hydroxymethylfurfural, Dried fruit, Fruit juice, Fruit puree, Fruit puree concentrate, Juice concentrate, MAILLARD REACTION, APPLE JUICE, ORANGE JUICE, STORAGE, CARAMELISATION, PARAMETERS, SUCROSE, FOOD, HMF
  • Hacettepe University Affiliated: Yes

Abstract

The aim of this study is to survey the content of a-dicarbonyl compounds and 5-hydroxymethylfurfural in different processed fruit products. For this purpose, different commercial fruit products including dried fruits, fruit purees, puree concentrates, juices, and juice concentrates, as the examples of solid, semi-solid and liquid samples of sugar-rich and acidic food systems were analyzed. Among the a-dicarbonyl compounds, 3-deoxyglucosone, glucosone, 1-deoxyglucosone, 3-deoxypentosone, threosone, diacetyl, methylglyoxal, and glyoxal were monitored. 3-deoxyglucosone formation, which was the dominant dicarbonyl compound in fruit products, varied between 21.9-4117.0 mg/kg, was the highest in dried fruits. 5-hydroxymethylfurfural could not be detected in fruit puree concentrates, whereas the highest concentration of 5-hydroxymethylfurfural with the median level ranging between not detectable and 2136.5 mg/kg was found in dried fruits. The results confirmed that lower pH and moisture promoted the formation of 5-hydroxymethylfurfural in fruit products. Accordingly, the concentrations of dicarbonyl compounds were found significantly higher than the levels of 5-hydroxymethylfurfural in all types of fruit products.