Investigation of hydroxymethyl furfural (HMF) formation kinetics in pomegranate sources produced by different methods

Pomegranate sour is a traditional and commercially produced functional food that is common consumed in Türkiye. When pomegranate fruit is processed under suitable conditions for production of pomegranate sour, its quality properties are preserved and thus its shelf life is extended. However, it exposed to high temperatures during processing, loss in nutritional values and non-enzymatic browning reactions occur. These reactions cause the formation of hydroxymethyl (HMF) compound, which has toxicological, mutagenic and genotoxic effects on human health. In this study, pomegranate sour was produced using five different drying methods. The amounts of HMF in the pomegranate sour was determined and Ea and Q10 values were calculated and HMF formation kinetics were evaluated. In addition, titration acidity, pH, total sugar, color, brix and browning index (BI) analyzes were caried out in pomegranate sours. The highest value of HMF was determined as 232.84±7.55 mg/kg in the traditional (cooking boiler on stove) drying method while the lowest value was measured as11.97±0.49 mg/kg in the freeze drying method. It was determined that the formation of HMF in pomegranate sours changed based on differences of techniques, temperatures and time. In particular the reaction rate increased as the temperature increased. it was reached highest level in the OB process. In addition, there are a correlation between values of a* and ΔE, brown pigment formation and HMF. The data in the study can be used to solve the HMF problem, which is frequently encountered in the pomegranate sour industry.