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Hydroxymethyl Furfural (HMF) is an intermediate product produced by the decomposition of hexose at the end of the Maillard reaction or in an acidic environment.
It can occur in products such as honey, jam, fruit juice and molasses due to improper storage or heat treatment practices. It is accepted as a quality criterion.
As a result of the studies, it has been determined that Hydroxymethyl Furfural (HMF) has a high toxic effect. In case of taking high doses, it has risky side effects on the human body such as upper respiratory, eye, skin and mucous irritation, genotoxic effect and triggering tumor formation.
Hydroxymethyl Furfural (HMF) is determined as a purity criterion, especially in honey. Detection of Hydroxymethyl Furfural (HMF) in honey is an indication of adulteration in honey.
The amount of Hydroxymethyl Furfural (HMF) in foodstuffs is limited. According to the Turkish Food Codex Honey Notification, it is allowed to be present in honey up to 40 mg / kg. In the Turkish Food Codex Grape Molasses Communiqué, HMF amount is allowed up to 75 mg / kg in liquid molasses and up to 100 mg / kg in solid molasses.
