Hydroxymethyl furfural content of concentrated food products

Thirty-six commercially and traditionally produced samples including seven fruit concentrates based on different fruit sources, seventeen boiled juices, and twelve tomato and paprika pastes were analysed for the determination of the hydroxymethyl furfural (HMF) and soluble solids content. The HMF concentrations of analysed food products showed a wide variability and were in a range between 0.4 and 3500 ppm. The HMF concentrations were found to be in a range of 0.4-4.5 ppm for fruit concentrates, 12.8-3500 ppm for boiled juices, and 0.4-18 ppm for tomato and paprika pastes. The soluble solids contents of food products ranged within the values of 13-66 degrees Brix for fruit concentrates, 64- 79 degrees Brix for boiled juices, 29-54 degrees Brix for tomato pastes, and 55-61 degrees Brix for paprika paste. The HMF contents of the analysed concentrates showed significant differences (p < 0.05). The highest HMF concentration was found for the boiled juice samples.