Abstract
Hydroxymethylfurfural (HMF), methylfurfural (MF) and colour (100- L*) were determined in nine common varieties of selected bakery products from Spain. Identical sample preparation and HPLC conditions were used to determine HMF in all bakery products. Recovery of HMF was 93.3%. The HMF values ranged from 4.1 to 151.2 mg/kg. The colour index (100- L*) ranged from 23.1 to 42.9. No linear correlation was found between HMF and colour. MF was determined by gas-liquid chromatography. The precision was 12%. The MF values ranged from 1.6 to 11.5 mg/kg. Fried products showed higher values than baked products. Linear correlation was obtained ( r 2=0.875) between HMF and MF for baked products.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
