Reduction of Hydroxymethylfurfural (HMF) via Three Additives in Model Reaction System
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Abstract:
Sodium bicarbonate, ammonium bicarbonate, table salt, potassium aluminium sulphate, and ammonium aluminium sulphate were used to investigate their effect on hydroxymethylfurfural (HMF) formation in four model reaction systems based on HMF formation pathways. Results indicated that in the Maillard reaction (glucose-glycine) and fructose-heating models, HMF content decreased significantly and their values were 5.01, 3.02 mg/L and 3.30, 17.52 mg/L with addition of 2.00 mg/mL sodium bicarbonate and ammonium bicarbonate, respectively. However, in the Maillard reaction, glucoses- fructose- and sucrose-heating models, HMF content were 80.53, 13.02, 265.02 and 310.11 mg/L after 0.60 mg/mL potassium aluminium sulphate treatment, respectively. Compared to control, there was 620.26-fold increase in HMF content. In biscuits, HMF content could be also decrease by sodium bicarbonate, ammonium bicarbonate, and table salt and the maximum reduction was 35.34%. The potassium aluminium sulphate and ammonium aluminium sulphate could remarkedly increase HMF formation, although sodium bicarbonate, ammonium bicarbonate, and table salt were presented. When added with 1.00 g/80.00 g flour, potassium aluminium sulphate and ammonium aluminium sulphate could induce the 62.41% and 55.64% increase of HMF content, respectively. Since the dietary HMF can be transformed to carcinogen 5-sulfooxymethylfurfural in body, the finding of the present research could support the national regulation for limiting use of potassium aluminium sulphate and ammonium aluminium sulphate as the raising agents in bakery foods.