5-hydroxymethylfurfural Content in Selected Gluten- and Gluten-Free Cereal Food Products

• Autorzy: Dorota Mańkowska , Iwona Majak , Adrian Bartos , Marta Słowianek , Agata Łącka , Joanna Leszczyńska
• Języki publikacji: EN

Abstrakty

EN

5-Hydroxymethylfurfural (HMF) was determined with HPLC method in forty one food samples, including gluten-free, breakfast cereals and bakery products. The highest concentration of HMF was found in wheat bread with cranberries (210 mg kg^-1) and in breakfast cereals - honey wheat loops (85.099 mg kg^-1). In contrast, wholegrain oatmeal and gluten-free sponge cakes had the lowest HMF level of all tested samples, below the detection limit and 0.485 mg kg^-1, respectively. In most cases, lack of gluten coincided with the lowest HMF content readings (average 8.488 mg kg^-1). The impact of the type of sugar, especially glucose, on the HMF concentration in food is apparent. Sweetened breakfast cereals, with the average content of HMF at 25.55 mg kg^-1, took lead over dietary products (8.488 mg kg^-1) and bakery products (18.395 mg kg^-1), with the exception for wheat bread with cranberries. These cereals contained glucose or glucose-fructose syrup.

Słowa kluczowe

EN

Bakery; Grain products market; Food chemistry; Functional food additives

PL

Piekarnictwo; Rynek przetworów zbożowych; Chemia spożywcza; Dodatki funkcjonalne do żywności

• Czasopismo: Biotechnology and Food Science
• Rocznik: 2017
• Numer: z. 81, nr 1
• Strony: 11--21

Twórcy

autor

Dorota Mańkowska

• Lodz University of Technology

autor

Iwona Majak

• Lodz University of Technology, Poland

autor

Adrian Bartos

• Lodz University of Technology, Poland

autor

Marta Słowianek

• Lodz University of Technology, Poland

autor

Agata Łącka

• Lodz University of Technology, Poland

autor

Joanna Leszczyńska

• Lodz University of Technology, Poland

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