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The aim of this study is to survey the content of α-dicarbonyl compounds and 5-hydroxymethylfurfural in different processed fruit products. For this purpose, different commercial fruit products including dried fruits, fruit purees, puree concentrates, juices, and juice concentrates, as the examples of solid, semi-solid and liquid samples of sugar-rich and acidic food systems were analyzed. Among the α-dicarbonyl compounds, 3-deoxyglucosone, glucosone, 1-deoxyglucosone, 3-deoxypentosone, threosone, diacetyl, methylglyoxal, and glyoxal were monitored. 3-deoxyglucosone formation, which was the dominant dicarbonyl compound in fruit products, varied between 21.9–4117.0 mg/kg, was the highest in dried fruits. 5-hydroxymethylfurfural could not be detected in fruit puree concentrates, whereas the highest concentration of 5-hydroxymethylfurfural with the median level ranging between not detectable and 2136.5 mg/kg was found in dried fruits. The results confirmed that lower pH and moisture promoted the formation of 5-hydroxymethylfurfural in fruit products. Accordingly, the concentrations of dicarbonyl compounds were found significantly higher than the levels of 5-hydroxymethylfurfural in all types of fruit products. |
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