Detection of 5-Hydroxymethyl-2-Furfuraldehyde in Fermented Noni Juices
Article Sidebar
Main Article Content
Abstract
Fermented noni juice is the popular beverage juice in Thailand. Noni fruit is renowned as the richest storehouse of enzymes, phytonutrients, vitamins, and trace minerals. However, after noni juice was produced and stored for a long time, it became darken color. 5-Hydroxymethyl-2-furfuraldehyde (HMF) is one of an important product from Maillard reaction and used to indicate the quality of many products. Thus in this work, HMF contents were analysed in noni juices which were prepared in the laboratory for 7 formulas and also analysed in storage nonijuices for 180 days by using HPLC technique. The results were revealed that HMF could not be detected in all noni juices after preparative noni juice. Noni juices which were stored for 7, 30, 60, 90, 120, 150 and 180 days contained HMF in the range of 0.5090-0.6630 ppm. From this research showed that HMF contents in those juice depend on storaging time. Since after noni juices were stored at room temperature, HMF content in each noni formula showed the highest level at 6 months. There are not the regulation about HMF content in fermented noni juice in Thailand. Fermented noni juice can compare with wine since both of them are an alcoholic beverage. Total alcohol and furfural compounds were the regulation control in wine about 2500 ppm. HMF content found in those fermented noni juices preparative in the laboratory not exceed the regulation content in wine.
Keywords: Fermented noni juice, 5-Hydroxymethyl-2-furfuraldehyde, HMF, Maillard reaction, HPLC
Corresponding author: E-mail: pornpi@swu.ac.th ,
Article Details
Copyright Transfer Statement
The copyright of this article is transferred to Current Applied Science and Technology journal with effect if and when the article is accepted for publication. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, electronic form (offline, online) or any other reproductions of similar nature.
The author warrants that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.
Here is the link for download: Copyright transfer form.pdf
References
[2] Boekel, V. 1998 Effect of heating on Maillard reactions in milk, Food Chemistry, 62(4), 403-414.
[3] www.http://www.sarinoni.com/medical.htlm
[4] Horace, D.G. 1980. Safety of Foods, 2 nd.ed. New York, AVI Publishing Company., Inc.
[5] Burdulu, a and Karadeniz, F. 2003. Kinetic model of nonenzymatic browning in apple puree. Journal of Food Science. 80(1). 91-97.
[6] Akkan.A.2001. Derivative Spectrophotometric determination of 5-Hydroxymethyl-2-Furfuraldehyde and furfural in locust bean extract. Journal of Article, 45(1). 43-46.
[7] Babsky, N.E, Toribio, J.L. and Lozano, J.E. 1986. Influence of storage on the composition of clarified apple juice concentrate. Journal of Food Science, 51: 564-567.
[8] Hurtado, S.A, Veciana, M.T., Pulide, M.I. and Vidal, M.C. 1997. Determination of Free and Total furfural compounds in infant milk formulas by Highperformance Liquide Chromatography. Journal of Agricultural and Food Chemistry. 80(1): 91-97.
[9] AOAC. 1990. Official Methods of Analysis of the Association of official Analytical Chemists. 15 th ed. Vol 2. USA. The Association of official Analytical Chemistry. Inc.
[10] Wunderlin, D.A., Desoc, S.F, Ame, M.V. and Faye, P.F. 1998. Decomposition of Hydroxymethylfurfural in solution and protective effect of fructose. Journal of Agricultural and Food Chemistry. 46 : 1855-1863.