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Analysis of 5‐hydroxymethylfurfual in coffee, dried fruits and urine
Abstract
5‐Hydroxymethylfurfural has become a substance of interest since recent results showed a possible carcinogenic potential in consequence of a metabolic activation by sulfotransferases. 5‐Hydroxymethylfurfural is formed either by acid catalysed degradation of reducing sugars or via the Maillard reaction. This work provides an overview of foods potentially containing high amounts of 5‐hydroxymethylfurfural. It comprises dried fruits with a high sugar content that were exposed to heat for a long time. The concentration ranges from very low in, e. g. figs (1 mg/kg) to plums that contained up to 2200 mg/kg. Several types of roasted coffee were analysed that contained from 300 to 2900 mg/kg of 5‐hydroxymethylfurfural. In a small human study with seven healthy volunteers the urine excretion of unmetabolised 5‐hydroxymethylfurfural was investigated. After uptake of 20 g of plum jam containing 24 mg of 5‐hydroxymethylfurfural, 163 μg (mean) were excreted within 6 h, an equivalent of 0.75% of the ingested 5‐hydroxymethylfurfural.
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Cited by
Hydroxymethylfurfural, A Versatile Platform Chemical Made from Renewable Resources
van Putten, R.-J., van der Waal, J. C., de Jong, E., Rasrendra, C. B., Heeres, H. J., & de Vries, J. G. (2013) · Chemical Reviews · doi:10.1021/cr300182k · Cited by 2,886
Advanced glycation endproducts in food and their effects on health
Poulsen, M. W., Hedegaard, R. V., Andersen, J. M., de Courten, B., Bügel, S., Nielsen, J., Skibsted, L. H., & Dragsted, L. O. (2013) · Food and Chemical Toxicology · doi:10.1016/j.fct.2013.06.052 · Cited by 751
Toxicology and risk assessment of 5‐Hydroxymethylfurfural in food
Abraham, K., Gürtler, R., Berg, K., Heinemeyer, G., Lampen, A., & Appel, K. E. (2011) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201000564 · Cited by 339
Wang, Y., 1 Department of Chemistry and Biochemistry, U. O. N. G.-D., A. Brown, C., Chen, R., & 2 School of Chemical & Biomolecular Engineering, G. I. O. T. (2018) · AIMS Microbiology · doi:10.3934/microbiol.2018.2.261 · Cited by 56
“highly acidic environment during roasting supporting the idea the HMF is not naturally present in coffee but is instead a byproduct of the thermal processing [27].”
Background
Metadata
- Authors
- Murkovic, M., & Pichler, N.
- Venue
- Molecular Nutrition & Food Research
- Publisher
- Wiley
- Published
- 2006-08-30
- Volume
- 50
- Issue
- 9
- Pages
- 842-846
- ISSN
- 1613-4125 (ISSN-L)
- 1613-4133
- OpenAlex
- W1971279784
- Cited by
- 181
- References
- 0
- FWCI
- 10.81
- Type
- journal article
- Language
- en
- Open access
- closed
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- Murkovic, M., & Pichler, N. (2006). Analysis of 5‐hydroxymethylfurfual in coffee, dried fruits and urine. Molecular Nutrition & Food Research. https://doi.org/10.1002/mnfr.200500262
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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