Abstract Hydroxymethylfurfural (HMF) is formed in foods which especially contain sugar if stored at improper temperatures or incurred heat treatment at high temperatures during production. For this purpose, in the markets of İstanbul, samples of apple juice from three different companies were randomly collected for the analysis of hydroxylmethylfurfural (HMF) in apple juice. HMF of the each sample was analyzed by using High Performance Liquid Chromatography (HPLC) in order to determine the effect of the storage temperature at 15°, 25°, 35°C and 2,4,6 weeks’ time interval outcome were estimated for three different types of apple juice. During storage the amount of HMF content in the apple juice was increased in relation to storage time and temperature in the range of 4.39-15.89, 1.86-8.24 and 28.55-45.89 mg/L for X,Y,Z types of apple juice respectively. By using of Arrhenius equations, activation energy for each apple juice was estimated between 153.17- 46.48 kj/mol. The effect of temperature and time-tolerance on the increasing rate of HMF in apple juice was explained by Q10 (reaction quotient) values which resulted in the range of 1.07 to 10.60.
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