THE HYDROXYMETHYLFURFURAL AND FUROSINE CONTENT IN HOME- MADE AND COMMERCIALLY PROCESSED FOODS

Imran Pasha; Sahar Saeed; Ayesha Riaz

Imran Pasha National Institute of Food Science & Technology, University of Agriculture, Faisalabad
Sahar Saeed National Institute of Food Science & Technology, University of Agriculture, Faisalabad
Ayesha Riaz Department of Food Science & Technology, Faculty of Agriculture, Gomal University

Keywords: Hydroxymethylfurfural, Furosine, Cookies, Bread, French fries & Potato chips

Abstract

In present study, we investigated the hydroxymethylfurfural and furosine content in different products prepared (home-made) and collected from market (commercially processed) include cookies, bread, fried potatoes. The detection of hydroxymethylfurfural and furosine was done through high pressure liquid chromatography. In this study, hydroxymethylfurfural content of different products was observed from 0.076 to 3.605 mg/kg. Moreover, the furosine content of the home-made and commercially processed foods was found in the range of 2.62-16.10 mg/kg. Present study indicated that highest level of hydroxymethylfurfural was detected in potato chips while, highest furosine level was found in the commercially produced cookies. The presence of the hydroxymethylfurfural and furosine in food products accentuates the safety issue and present findings established that processing conditions could be optimized to achieve desirable processing effects with enhanced consumer safety.