5-Hydroxymethylfurfural and furfural levels in non-alcoholic beverages: a survey of product types.

Abstract

Toxic furanic compounds such as 5-hydroxymethylfurfural (HMF) and 2-furfural (F) can form during the processing and storage of non-alcoholic beverages (NABs). This study aimed to determine the levels of HMF and F in a wide range of NAB categories, including fruit juices and nectars, carbonated soft drinks, non-carbonated soft drinks, energy drinks, and coffee with milk drinks. The levels of HMF and F were determined using a validated analytical method. The HMF and F levels of the studied samples varied depending on the type of product. The coffee with milk drinks exhibited the highest levels, while the carbonated soft drinks exhibited the lowest. Notably, the HMF levels of most of the coffee with milk drinks exceeded 10 mg L-1. The findings provide novel insights into the presence of furanic compounds in NABs and emphasise the importance of raising consumer awareness regarding potential dietary exposure to furanic compounds, particularly from coffee drinks.