DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD

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International Journal of Food Engineering Research
Volume:2 Issue:2
DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD

DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD

Authors : Derya Ebru AKKAYA, Şükrü KARATAŞ

Pages : 19-27

Doi:10.14/13.10.15

View : 83 | Download : 8

Publication Date : 2016-06-01

Article Type : Research Paper

Abstract :Hydroxymethylfurfural HMF were formed when foods that contains sugar stored at improper temperatures or heat treatment applied to high temperature during production. In this research,the conformities of some of the apple juices sold in the Turkish market were estimated according to Food Regulations . For this purpos eight different companies essays in markets of Istanbul were coolected randomly in order to analysis of PH, hydroxylmethylfurfural HMF and water soluble dry matter of apple juices . HMF was analysed in the each sample was carried out by using High Performance Liquid Chromatography HPLC . Result indicated that minimum and maximum values for HMF. PH, water soluble dry matter of apple juices were estimated as 1.77-7.73 mg/L, 2.88-3.83 and 11.25-11.90% respectively
Keywords : Apple juice, Hydroxymethylfurfural HMF, HPLC, PH

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