Formation of 5-HMF in making aged garlic (Allium sativum L.) under different condition

5-Hydroxymethylfurfural (HMF) is derived from dehydration of sugars and has been identified in processed foods [1]. The biological function of HMF have revealed as antisickling agent and thyrosinase inhibitor [2,3]. This study was performed to find out the amount of HMF and free sugars from the aged garlic when it is treated by temperature at 60 and 75°C and different incubation period from 7 to 35 days. HMF and free sugars from the hot-water extracts of aged garlics were analyzed with GC/MS, LC/MS, and HPLC. The amount of HMF was high at 75°C and 35 days incubation. Among free sugars, the only fructose except glucose and sucrose was formed and converted to HMF at high temperature and long incubation period. However, fructose formed in low temperature making aged garlic was rarely converted to HMF. This result indicates that formation of HMF can be dependent on the temperature and incubation period for making aged garlic.

References: 1. Chen S et al. (2009) Food Chem 114: 582–588.

2.Abdulmalik O et al. (2005) British J Haematol 128: 552–561.

3. Sharma V et al. (2004) Phytotherapy Res 18: 841–844.