Optimization of the content of 5-hydroxymethylfurfural (HMF) formed in some molasses types: HPLC-DAD analysis to determine effect of different storage time and temperature levels

Toker O. S. , DOĞAN M. , Ersoz N. B. , YILMAZ M. T.

INDUSTRIAL CROPS AND PRODUCTS, cilt.50, ss.137-144, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 50
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.indcrop.2013.05.030
  • Sayfa Sayıları: ss.137-144


In this study, the effect of different storage temperatures (25,35 and 45 degrees C) and storage times (0,45 and 90 days) on physicochemical properties (color values, pH, and brix) and HMF (5-hydroxymethylfurfural) contents of grape, mulberry, black mulberry and carob molasses samples was studied. A two factor-three level composite face center design was performed to model and study effects of these factors on the HMF contents of these samples. As a result, storage temperature and time values were found to remarkably change the physicochemical properties and HMF contents. HMF content of the molasses samples increased with temperature and storage time. The highest HMF levels were generally observed in mulberry and black mulberry molasses. The best fitting second order polynomial models were developed using multiple linear regression analysis with backward elimination regression (BER) procedure to remove insignificant factors and interactions from the models. R-2 values of the established models were higher than 0.844, indicating that models were adequate to predict HMF content. (C) 2013 Elsevier B.V. All rights reserved.
In  this  study,  the  effect  of  different  storage  temperatures  (25,  35  and  45?C)  and  storage  times  (0,  45  and 90  days)  on  physicochemical  properties  (color  values,  pH,  and  brix)  and  HMF  (5-hydroxymethylfurfural)contents  of  grape,  mulberry,  black  mulberry  and  carob  molasses  samples  was  studied.  A  two  factorthree  level  composite  face  center  design  was  performed  to  model  and  study  effects  of  these  factors  onthe  HMF  contents  of  these  samples.  As  a  result,  storage  temperature  and  time  values  were  found  to
remarkably  change  the  physicochemical  properties  and  HMF  contents.  HMF  content  of  the  molasses samples  increased  with  temperature  and  storage  time.  The  highest  HMF  levels  were  generally  observed in  mulberry  and  black  mulberry  molasses.  The  best  fitting  second  order  polynomial  models  were  developed  using  multiple  linear  regressioN analysis  with  backward  elimination  regression  (BER)  procedure  to remove  insignificant  factors  and  interactions  from  the  models.  R2 values  of  the  established  models  were higher  than  0.844,  indicating  that  models  were  adequate  to  predict  HMF  content.