Determination of hydroxymethylfurfural contents of some foods on the market in Diyarbakir by HPLC method

In the present study, amounts of hydroxymethylfurfural (HMF), which forms duringprocessing and storage of foods, were determined and the results were assessed in terms of TurkishFood Codex and TSE standards. Within scope of the study, HMF contents were analyzed in 10different foods groups (honey, grape molasses, strawberry jam, apricot jam, sour cherry jam, applejuice, apricot nectar, orange nectar, peach nectar, sour cherry nectar).HMF analyses in the foodsamples were carried out by using High Performance Liquid Chromatography (HPLC-DAD).HMF amounts in the food samples are as follows:Samples HMF amountsHoney 0-214.06 mg/kgGrape Molasses 7.82 -204.00 mg/kgStrawberry Jam 5.92-22.41 mg/kgApricot Jam 6.00-65.41 mg/kgSour Cherry Jam 9.18-55.87 mg/kgApple Juice 1.01-2.70 mg/LApricot Nectar 0-8.70 mg/LOrange Nectar 0-6.62 mg/LPeach Nectar 1.04-5.51 mg/LSour Cherry Nectar 0-5.63 mg/LKeywords: Hydroxymethylfurfural (HMF), (HPLC-DAD)