Food Science and Biotechnology

, Volume 27, Issue 4, pp 981–986 | Cite as

5-Hydroxymethylfurfural (HMF) formation during subcritical water extraction

  • Evrim Özkaynak Kanmaz


The aim of this study was to investigate the effect of material type (artichoke leave, lemon peel, flaxseed meal), extraction temperature (50, 100, 120, 140, 160, 180, 200 °C) and static extraction time (5, 15, 30, 45 min) on 5-hydroxymethylfurfural (5-HMF) formation during subcritical water extraction. 5-HMF content of artichoke leave and lemon peel extracts increased 7.2 and 26.1 times with the rise of extraction temperature from 160 to 180 °C for 5 min during subcritical water extraction, respectively. Besides, 5-HMF content of artichoke leave, lemon peel and flaxseed meal extracts increased 1.4, 2.0 and 4.5 times as static extraction time increased from 15 to 45 min at 180 °C during subcritical water extraction, respectively. The highest 5-HMF content of artichoke leave and lemon peel extracts were obtained as 58.83 and 231.21 mg/L at 180 °C and 45 min, respectively. However, for flaxseed meal, the highest 5-HMF content (222.94 mg/L) was obtained at 200 °C and 15 min during subcritical water extraction.


5-Hydroxymethylfurfural Subcritical water extraction Lemon peel Flaxseed meal Artichoke leave 



The present study was financially supported as two project (Project Nos. 2014.M80.02.03, 2014.M80.02.04) by Artvin Çoruh University Scientific Research Project Unit. The author also thank to “Food Safety and Agricultural Research Center” in Akdeniz University for technical help using Accelerated Solvent Extractor, ASE 350 and also UPLC.


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Nutrition and Dietetics Department, Health Science FacultyArtvin Çoruh UniversityArtvinTurkey

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