Ankara Piyasasında Satışa Sunulan Nar Ekşisi, Nar Ekşisi Sosu ve Üzüm Pekmezlerinin Hidroksimetilfurfural Düzeyinin Saptanması
Metin, Ziya Erokay
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5- Hydroxymethylfurfural is an intermediate compound as a result of non-enzymatic browning reaction, appears with dehydration of hexoses in acidic conditions and is a compound gives information about applied thermal process to food. HMF is a quality parameter and mutagenic substance forming as a result of thermal process of fruits and other carbohydrate rich foods and could metabolize to harmful compounds for human health. Turkish Standards Institute allows 50 mg/kg HMF levels for pomegranate sour and 75 mg/kg for grape molasses. There is no standard HMF level for pomegranate sour sauces. In this study HMF levels of pomegranate sour, pomegranate sour sauce and grape molasses were changed between 91.1 to 11485.7 mg/kg, 41 to 151.9 mg/kg, 11.9 to 101.7 mg/kg respectively. The data obtained in this study shows pomegranate sours and 1 of grape molasses do not comply the Turkish Standards. Heat treatment methods used in the manufacture of pomegranate sour, pomegranate sour sauce and grape molasses may increase the levels of HMF. In addition, improper storage time and conditions, pH levels in these products after production may have increased levels of HMF. As a result, in this research, research of products are often bought by Turkish society and HMF consumed from other foods takes the levels considering to HMF's harmful effects on health and to eliminate the exposure technical improvement and optimizing the production needed.