The Invisible Risk in Molasses: HMF Levels are Higher in Homemade Products

Grape molasses is one of the important food products traditionally consumed widely in Turkey, standing out with its high energy content and nutritional properties. However, the production method can directly affect the quality characteristics and safety level of this traditional product. A new study conducted in this context revealed remarkable results by comparing homemade and commercial grape molasses in terms of antioxidant contents and HMF levels.

In the study, 19 homemade and 5 commercial grape molasses samples obtained from different regions of Turkey were examined. The total phenolic substance amount, total flavonoid content, antioxidant activity, and 5-hydroxymethylfurfural levels were compared in the study. The findings showed that there was no significant difference between the two groups in terms of antioxidant properties, whereas there were significant divergences in some quality and safety indicators.

According to the results obtained, the total phenolic substance, total flavonoid, and antioxidant activity values of homemade and commercial molasses samples were found to be statistically similar. However, the HMF level in homemade samples was remarkably higher. The average HMF value in homemade molasses was determined as 242.24 mg/L, while in commercial samples, this value remained at 26.24 mg/L. This result revealed that the amount of HMF in homemade molasses is approximately 10 times higher than in commercial products.

In the study, the total soluble solid matter amount was also evaluated. While it was observed that all commercial molasses samples met the minimum value specified in the legislation, it was determined that approximately 74% of homemade samples fell below this limit. This finding indicates that quality parameters are monitored more controlled in commercial production and that production standardization is stronger.

The study reveals that the main reason for these differences is related to production conditions. In commercial production, the removal of water is mostly carried out under vacuum and at lower temperatures, while in homemade production, this process is generally applied at atmospheric pressure and higher temperatures. Controlled vacuum production limits HMF formation; traditional and uncontrolled boiling conditions can cause an increase in this compound.

The general evaluation of the study shows that grape molasses continues to be a valuable product in terms of antioxidant components, but the production method is decisive on quality and food safety. Especially high HMF levels indicate that uncontrolled thermal processes in homemade production can pose a significant risk. In this respect, the study emphasizes the importance of more controlled process conditions for both consumers and producers.

This study, conducted by researchers Dr. Öğr. Üyesi Hande Özge Güler Dal, Tolga Demir, Esra Sarıoğlan, Prof. Dr. Oğuz Gürsoy, and Prof. Dr. Yusuf Yılmaz from Burdur Mehmet Akif Ersoy University Faculty of Engineering and Architecture, Department of Food Engineering, was published in the journal Acta Scientiarum. Technology (SCI-Q2) and provided an important scientific contribution revealing the relationship between quality and food safety in grape molasses.

Study link: https://doi.org/10.4025/actascitechnol.v48i1.73713