Analysis of 5-hydroxymethylfurfual in coffee, dried fruits and urine.
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 2,200 mg/kg. Several types of roasted coffee were analysed that contained from 300 to 2,900 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 microg (mean) were excreted within 6 h, an equivalent of 0.75% of the ingested 5-hydroxymethylfurfural.
Murkovic
Michael
M
Institute for Food Chemistry and Technology, Graz University of Technology, Graz, Austria. michael.murkovic@tugraz.at
Pichler
Nicole
N
D000293:Adolescent; D000328:Adult; D002241:Carbohydrates / Q000032:analysis; D002273:Carcinogens / Q000032:analysis; D003069:Coffee / Q000737:chemistry*; D005260:Female; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry*; D005662:Furaldehyde / Q000031:analogs & derivatives* / Q000032:analysis / Q000652:urine; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015416:Maillard Reaction; D008297:Male; D008875:Middle Aged
D002241:Carbohydrates; D002273:Carcinogens; D003069:Coffee; C008046:5-hydroxymethylfurfural; D005662:Furaldehyde