5-hydroxymethyl-2-furfural (5-HMF) is a thermal decomposition product of saccharides. There are two main ways for the formation of 5-HMF. First, 5-HMF is forming during Maillard reaction and second, during thermic dehydration of saccharides under acid conditions. Significant parameters of 5-HMF formation are temperature, time, pH, water activity, type of saccharide and amino acids. It is suspected that 5-HMF has genotoxic, mutagenic and carcinogenic potential. This chemical can be found in many food sources, e.g. honey, dried fruits, fruit juice and concentrates, alcoholic beverages, bakery products, roasted nuts and seeds, brown sugar, and milk. The present study aimed to determine the amount of 5-HMF in children's biscuits. The examined samples were divided into three groups. The first group of biscuits claimed availability for children older than six months, the second for children older than one year. The third group did not give a determined age range.
For the assessment of 5-HMF, a HPLC method with UV/VIS detection was used. In the first group of samples, the amount of 5-HMF ranged from 0.34±0.04 to 1.73±0.03 mg/kg, in the second group from 0.57±0.09 to 1.78±0.07 mg/kg, and in the third group the amounts of 5-HMF were from 1.80±0.05 to 34.99±0.22 mg/kg.
In conclusion, the results showed that the content of 5-HMF in biscuits without age group determination was significantly higher than in biscuits with declared availability for children older than six months or one year. Since the acceptable daily intake is 2 mg/kg bw, the established amount of 5-HMF in all samples cannot be regarded as dangerous in a normal dose of biscuits.
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