Assessment of hydroxymethylfurfural and furfural in commercial bakery products

• Type: Article in International Scientific Journal
• Date: 2014

Authors

Petisca, C (Author) Other; Henriques, AR (Author) Other; Perez Palacios, T (Author) Other; Pinho, Olívia (Author) FCNAUP; Ferreira, IMPLVO (Author) FFUP

Journal

Title: Journal of Food Composition and Analysis

Vol. 33

Pages: 20-25

ISSN: 0889-1575

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 45 Citations

ISI Web of Science

Scopus - 48 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-008-K69

DOI: 10.1016/j.jfca.2013.10.004

Abstract (EN): 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 (0.001 mg L-1 for furfural and 0.006 mg L-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 (3.0 mg kg(-1) fw) while biscuits showed the highest content (7.8 mg kg(-1) fw) (p < 0.05). Regarding furfural, bread samples presented the highest furfural content (5.3 mg kg(-1) fw) (p < 0.05), cake/pastry and biscuits showed the lowest content (1.9 and 3.0 mg kg(-1) fw, respectively). Chocolate containing samples presented higher amounts of furfural (>20 mg kg(-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.

Language: English

Type (Professor's evaluation): Scientific

Notes: <a href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=WOS&DestLinkType=FullRecord&KeyUT=000332907800004">Indexado na ISI Web of Science</a>

No. of pages: 6