Analysis of 5‐hydroxymethylfurfual in coffee, dried fruits and urine

Abstract

5‐Hydroxymethylfurfural has become a substance of interest since recent results showed a possible carcinogenic potential in consequence of a metabolic activation by sulfotransferases. 5‐Hydroxymethylfurfural is formed either by acid catalysed degradation of reducing sugars or via the Maillard reaction. This work provides an overview of foods potentially containing high amounts of 5‐hydroxymethylfurfural. It comprises dried fruits with a high sugar content that were exposed to heat for a long time. The concentration ranges from very low in, e. g. figs (1 mg/kg) to plums that contained up to 2200 mg/kg. Several types of roasted coffee were analysed that contained from 300 to 2900 mg/kg of 5‐hydroxymethylfurfural. In a small human study with seven healthy volunteers the urine excretion of unmetabolised 5‐hydroxymethylfurfural was investigated. After uptake of 20 g of plum jam containing 24 mg of 5‐hydroxymethylfurfural, 163 μg (mean) were excreted within 6 h, an equivalent of 0.75% of the ingested 5‐hydroxymethylfurfural.