Determination of HMF in roasted flour/oil mixtures and effect of solvent used in the extraction procedure

Roasting of flour in oil or fat to form a roux is a common application in the preparation of many foods. In this study the development of 5-(hydroxymethyl)furfural (5-HMF) during roasting of white flour and oil mixtures prepared at 1:1, 1:2 and 1:3 ratios at 120, 160 and 200 °C was investigated. Extraction of 5-HMF from the solids phase, liquid (oil) phase and mixed phase of the samples was performed using three different solvents (water, ether and CCl4) to evaluate the suitability of these solvents for improvement of the extraction procedure employed in the analysis method. The 5-HMF concentration was determined by using a reversed-phase HPLC system with a C18 column and a photodiode array detector.

► Development of HMF during roasting of white flour/oil mixtures was investigated.
► HMF did not develop in flour/oil mixtures roasted at 120 °C.
► The development of HMF was found to be significant at 160 and 200 °C.
► Of the three solvents used, CCl4 was the best for extraction of HMF.
► Increasing oil did not affect total HMF produced, rather it diluted concentration.