Detection of 5-Hydroxymethyl-2-Furfuraldehyde in Fermented Noni Juices
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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
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