Occurrence of 5-hydroxymethylfurfural in sweet commercial bakery products: focus on children’s and health foods

Introduction

5-Hydroxymethylfurfural (5-HMF) is a heat-induced compound formed during Maillard reactions and caramelization processes in foods rich in sugars and carbohydrates. Bakery products are considered one of the major dietary sources of 5-HMF due to high-temperature processing. Increasing consumer interest in health-oriented foods and products intended for children has led to a growing market of specialized bakery products; however, limited information is available regarding their 5-HMF content. Since excessive exposure to 5-HMF may raise toxicological concerns related to oxidative stress, cytotoxicity, genotoxicity and suggested carcinogenic potential, monitoring its occurrence in commercially available bakery products is important for food safety and quality assessment.

The aim of the study was to determine the content of hydroxymethylfurfural (HMF) in sweet bakery products, including products intended for children, products labelled as health foods and products without any specific labelling.

Methods
The content of 5-hydroxymethylfurfural (5-HMF) in the analysed samples was determined using high-performance liquid chromatography (HPLC) with UV-VIS detection at 285 nm. Separation was performed on a C18 column (Luna C18(2), 2 µm, 150 mm × 2.0 mm; Phenomenex, USA).

Results

The lowest 5-HMF concentrations were observed in products intended for children, ranging from 0.35 to 9.74 mg/kg (mean: 2.11 mg/kg). Higher levels were found in products labelled as health foods, with values between 0.45 and 15.13 mg/kg (mean: 4.76 mg/kg). The highest 5-HMF concentrations were detected in bakery products without additional labelling, ranging from 1.43 to 34.86 mg/kg (mean: 11.18 mg/kg).

Conclusions

Based on the acceptable daily intake (ADI) of 2 mg/kg of body weight, the 5-HMF concentration in a single manufacturer-recommended serving does not pose a health risk to consumers. However, due to potential cumulative exposure from other food products, monitoring of 5-HMF levels in food – particularly in products intended for children – should be considered.