Determination of HMF in Some Instant Foods and Its Biodegradation by Some Lactic Acid Bacteria in Medium and Food

Abstract

The aims of this study were to determine HMF level in some foods and to reduce their level by biodegradation. Coffee whitener, cappuccino, hot chocolate, instant coffee, instant powdered mix (coffee, coffee whitener and sugar) and aromatized cocoa were subjected to HMF analysis in the scope of this study. The HMF determination of samples was carried out using a high performance liquid chromatography. Color properties of the samples were determined according to standard procedures and their relations with HMF content were also investigated. The biological degradation of HMF with lactic acid bacteria was also studied with broth media and a model food system (reconstituted milk).The average HMF levels were 12.59 mg/kg for coffee whitener, 572.49 mg/ kg for cappuccino, 660.29 mg/kg for hot chocolate, 1804.91 mg/kg for instant coffee, 871.56 mg/kg for instant powdered mix and 980.94 mg/kg for aromatized cocoa. The addition of lactic acid cultures reduced the HMF content of the samples. HMF levels of broth media and model food inoculated with lactic acid bacteria (L. lactis, L.bulgaricus, L. cremoris) decreased about 25 % as a result of HMF biodegradation.