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Journals / International Journal of Food Engineering Research / 2016 / Volume: 2 Issue: 2

DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD

Derya Ebru Akkaya(Department of Food Engineering, Istanbul Aydın University)
Şükrü Karataş(Department of Food Engineering, Istanbul Aydın University)
Pages
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Publication Date
2016-06-01
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

PH, water soluble dry matter of apple juices were estimated as 1.77-7.73 mg/L, 2.88-3.83 and 11.25-11.90% respectively

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Hydroxymethylfurfural HMF were formed when foods that contains sugar stored at improper temperatures or heat treatment applied to high temperature during production.
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Key Findings & Data:HMF was analysed in the each sample was carried out by using High Performance Liquid Chromatography HPLC .
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Conclusion & Impact:PH, water soluble dry matter of apple juices were estimated as 1.77-7.73 mg/L, 2.88-3.83 and 11.25-11.90% respectively
🔬Design:Article
📍Scope:Comprehensive Sample
⚙️Variables:Apple juice · Hydroxymethylfurfural HMF · HPLC

Abstract

Hydroxymethylfurfural HMF were formed when foods that contains sugar stored at improper temperatures or heat treatment applied to high temperature during production. In this research,the conformities of some of the apple juices sold in the Turkish market were estimated according to Food Regulations . For this purpos eight different companies essays in markets of Istanbul were coolected randomly in order to analysis of PH, hydroxylmethylfurfural HMF and water soluble dry matter of apple juices . HMF was analysed in the each sample was carried out by using High Performance Liquid Chromatography HPLC . Result indicated that minimum and maximum values for HMF. PH, water soluble dry matter of apple juices were estimated as 1.77-7.73 mg/L, 2.88-3.83 and 11.25-11.90% respectively

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Cite This Article

Akkaya, D. E., Karataş, Ş. (2016). DETERMINATION OF HYDROXYMETHYLFURFURAL CONTENTS OF SOME APPLE JUICES ON THE MARKET BY HPLC METHOD. International Journal of Food Engineering Research, Volume: 2 Issue: 2. https://doi.org/10.14/13.10.15

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References (11)

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