5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

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5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Stanisław Kowalski, Marcin Lukasiewicz, Aleksandra Duda-Chodak, Gabriela Zięć

Publication date: 2013-12-31

Pol. J. Food Nutr. Sci. 2013;63(4):207–225

DOI: https://doi.org/10.2478/v10222-012-0082-4

KEYWORDS

5-hydroxymethyl-2-furfural (HMF)

biotransformation

impact on health

ABSTRACT

The chemical structure of 5-hydroxymethyl-2-furfural (HMF), its physicochemical properties and reactions that lead to the synthesis of HMF were discussed. Special attention was paid to HMF formation in food during processing. The potential applications of this compound in industry were described as well. Moreover, this review outlines the most important sources of HMF in human diet and estimates the potential daily intake of HMF by consumers. The known and suggested metabolic pathways, as well as the impact of HMF and its metabolites on human health are also discussed.

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