SPECIES-DEPENDENT 5’-HYDROXYMETHYLFURFURAL FORMATION IN SLOWLY DRIED FRUITS

Authors

  • Malgorzata Dzugan
  • Monika Tomczyk Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland http://orcid.org/0000-0002-4010-4352
  • Michał Miłek Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland http://orcid.org/0000-0001-9312-2506
  • Patrycja Sowa Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland
  • Zuzanna Wojtuszek Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszow, Ćwiklińskiej 1a St., 35-601 Rzeszów, Poland
  • Anna Pasternakiewicz
  • Grzegorz Zaguła Department of Bioenergetics and Food Analysis, Faculty of Biology and Agriculture, University of Rzeszów, Zelwerowicza 4 St., 35-601 Rzeszów, Poland

DOI:

https://doi.org/10.15414/jmbfs.2021.10.4.586-591

Keywords:

5-hydoxymethylfurfural, antioxidant activity, dried fruits, energy value, minerals, protein content

Abstract

The aim of the work was to determine 5-hydoxymethylfurfural (HMF) content in fruit samples dried by slow convective method. Additionally, the nutritional value, mineral composition and antioxidant activity were investigated as parameters confirming the quality of the product.  Seven different kinds of dried fruits certified as ecological products (apricot, gooseberry, cherry, cornel, blackcurrant, plum and apple) were tested. Analysis covered: reducing sugars, protein content, moisture content, energy value, antioxidant activity, total phenolics content, mineral composition and HMF content (chromatographic and spectrophotometric method). Samples were abundant in reducing sugars (25-51% of dry weight), protein (1.0-5.4%), minerals (Ca, K, Fe, Mg) and were heavy metals-free. The strongest antioxidant activity for blackcurrant and the weakest for dried apple were observed. The highest average content of HMF was found in blackcurrant fruits (3102.2 mg/kg), while the lowest in apple (75.6 mg/kg). Results obtained by Winkler’s and HPLC methods were strongly correlated (r = 0.976). It was found that applied slow convective drying method provide to obtain dried fruits rich in health-promoting properties and HMF quantified in examined fruits was found on the safety level for recommended daily consumption.

Downloads

Published

2021-02-01

Issue

Section

Food Sciences