5-Hydroxymethylfurfural (HMF) formation, occurrence and potential health concerns: recent developments

Choudhary, Ankit; Kumar, Vikas; Kumar, Satish; Majid, Ishrat; Aggarwal, Poonam; Suri, Sarabjeet Singh

doi:10.1080/15569543.2020.1756857

Cited by 78 publications

(40 citation statements)

References 100 publications

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“…Among other food products, it can also be found in honey (0.34–58.8 mg/kg), cookies (1.75–35.21 mg/kg), bread (2.2–22 mg/kg), dried fruit (25–2900 mg/kg), coffee beans (100–2186 mg/kg), instant coffee (91.3–4100 mg/kg), fruit juices (2–22 mg/kg), chocolate (42–99 mg/kg), or breakfast cereals (12–47 mg/kg) [ 50 , 51 ]. In brewing malt its content varies widely and ranges from 100–6300 mg/kg, while in the grain of barley it is 100–1200 mg/kg [ 52 , 53 ]. Compared to other food products, the HMF content in beer is relatively low.…”

Section: Discussionmentioning

confidence: 99%

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

2020

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The aim of this study was to assess the possibility of shaping properties of beers at the stage of brewing wort production with the use of various types of special malts (chocolate pale, chocolate dark, wheat chocolate, brown barley) and roasted barley grains. The carbohydrate profile, polyphenols content, antioxidant capacity, 5-hydroxymethylfurfural content, and the browning index level were analyzed. Statistical analysis showed significant differences in the values of the examined features between the samples. The sugars whose content was most affected by the addition of special malts were maltose and dextrins. The polyphenol content in worts with 10% of additive was 176.02–397.03 mg GAE/L, ferric reducing antioxidant power (FRAP) 1.32–2.07 mmol TE/L, and capacity to reduction radical generated from 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS•+) 1.46–2.70 mmol TE/L. Wort with 40% dark malt showed the highest content of polyphenolic compounds and antioxidant activity (FRAP and ABTS•+). The HMF content and the browning index value were higher for wort with the addition of darker-colored malts (EBC) and increased with increasing dark malt dose.

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Section: Discussionmentioning

confidence: 99%

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

2020

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“…Besides this, higher processing and storage temperatures are associated with ascorbic acid (AA) decomposition and formation of undesired compounds, e.g. 5-hydroxymethylfurfural (HMF), which is not naturally present in fresh and untreated fruits [8,9]. Besides AA degradation, heat-induced HMF formation is related to the degradation of sugars (especially fructose) or Maillard reactions [10].…”

Section: Introductionmentioning

confidence: 99%

“…HMF is known as a cytotoxic compound at high concentrations. However, new studies demonstrated that this compound exhibits also antioxidant activity [7,8,11,12].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of qualitative changes of apple-beetroot juice during long-term storage at different temperatures

et al. 2020

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The effect of storage conditions on changes of pH, total soluble solids (°Brix), colour, betalains (betacyanins and betaxanthins), and 5-hydroxymethylfurfural was investigated in apple-beetroot juices stored at 2, 7 and 20 °C for 120 days. The results obtained showed that the quality of apple-beetroot juice is significantly influenced by temperature and storage duration. Increasing storage time and temperature induced an apparent rise (P < 0.05) of lightness (L*), yellowness (b*), hue angle, total colour difference (ΔE) and 5-hydroxymethylfurfural. Maximal concentration of 5-hydroxymethylfurfural reached 14.97 ± 0.03 mg/L at 20 °C; however, this concentration is under the allowable maximal level in apple juice (20 mg/L). The increase in total colour difference and 5-hydroxymethylfurfural concentration was associated with a decrease of betacyanins and betaxanthins, confirmed by strong inverse correlations (r from − 0.7991 to − 0.9813). Degradation of both betacyanins and betaxanthins followed the first-order kinetic model and showed positive correlation with redness (a*) and chroma. Higher rate constants (k) for betacyanin degradation (k ≈ 0.0064-0.0285 day −1 ) in comparison with the rate constants for betaxanthin degradation (k ≈ 0.0073-0.0471 day −1 ) demonstrate that betacyanins degraded slightly faster. The changes in all monitored characteristics were significantly greater at 20 °C (P < 0.05) than at 7 and 2 °C, except pH and °Brix. Therefore, apple-beetroot juices should be stored at lower temperatures to maintain their acceptable quality. Keywords Apple-beetroot juice quality • Storage • Colour • Betacyanins and betaxanthins • 5-hydroxymethylfurfural Abbreviations A Absorbance a* Greenness/redness AA Ascorbic acid ANOVA Tukey's HSD Analysis of variance-Tukey's honest significant difference b* Blueness/yellowness BC Betacyanins BX Betaxanthins°B rix Total soluble solids CIE L*a*b* Colour space defined by International Commission for Illumination c t=0 Initial concentration of betacyains/betaxanthins (mg/L)

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“…antiallergic and antioxidative) 51 . Despite the last positive feedback for HMF, its genotoxicity and carcinogenicity has placed HMF under further studies primarily in-vivo 52,53 . 4H-Pyran-4-one, 2,3-dihydroxy-6-methyl-or 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one (DDMP) was found in our study and has already been found as a bioactive compound from A. niger using GC-MS 54 .…”

Section: Resultsmentioning

confidence: 99%

Analysis of volatile emissions from grape berries infected with Aspergillus carbonarius using hyphenated and portable mass spectrometry

Giannoukos¹,

Giannoukos

Lagogianni

et al. 2020

Sci Rep

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Mycotoxins represent a serious risk for human and animal health. Οchratoxin A (OTA) is a carcinogenic mycotoxin produced by A. carbonarius that constitutes a severe problem for viticulture. In this study, we investigate the development of novel detection and on-line monitoring approaches for the detection of OTA in the field (i.e. out of the chemical laboratory) using advanced molecular sensing. Both stand-alone and hyphenated mass spectrometry (MS) based systems (e.g. Time-of-Flight ToF–MS and gas chromatography GC combined with MS) and compact portable membrane inlet MS (MIMS) have been employed for the first time to detect and monitor volatile emissions of grape berries infected by the fungus Aspergillus carbonarius. In vacuo (electron impact—EI) and ambient ionisation (electrospray ionisation—ESI) techniques were also examined. On-line measurements of the volatile emissions of grape berries, infected by various strains of A. carbonarius with different toxicity levels, were performed resulting in different olfactory chemical profiles with a common core of characteristic mass fragments, which could be eventually used for on-site detection and monitoring allowing consequent improvement in food security.

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5-Hydroxymethylfurfural (HMF) formation, occurrence and potential health concerns: recent developments

Cited by 78 publications

References 100 publications

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

Evaluation of qualitative changes of apple-beetroot juice during long-term storage at different temperatures

Analysis of volatile emissions from grape berries infected with Aspergillus carbonarius using hyphenated and portable mass spectrometry

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