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

Abstract 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 CCl 4 ) 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 C 18 column and a photodiode array detector.