RESUMO
5-Hydroxymethylfurfural [5-HMF] is known as an indicator of quality deterioration in a wide range of foods. The current study covered 70 samples taken from domestically produced foods and drinks available on the Iranian market [including honey, jam, fruit cakes tomato paste, ketchup, syrup, fruit juice, canned fruit, ultra-high-temperature [UHT] milk, instant coffee, and jelly powder]. HMF levels were determined using high performance liquid chromatography [HPLC] and ultraviolet [UV] detector. The mean recovery values ranged from 84.4 to 105.8%. Varying amounts [11.42-929 mg kg-1] of HMF were found in 48 out of the 70 [87%] samples analyzed. High levels of HMF were mainly seen in commercial honey [20.55 928.96 mg kg-1], jams [51.10 to 245.97 mg kg-1], fruit cakes [nd-171.50 mg kg-1], and ketchup [32.70-72.19 mg kg-1]. No HMF content was detected in UHT milk, instant coffee, and jelly powder. The results of our study suggest that, apart from honey, a number of other food commodities, including those containing fruit and/or sugar, hold considerable amounts of HMF. Therefore monitoring of HMF levels in foods seems to be necessary