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Abstract
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The determination of Hydroxymethylfurfural in tomato products is of significant importance due to the compound’s dual role as both an indicator of food quality and a potential health concern. HMF is formed during the thermal processing and prolonged storage of carbohydrate-rich foods, particularly those containing hexoses, through the Maillard reaction and sugar dehydration [12]. In tomato products, such as tomato paste, puree, and sauces, the presence and concentration of HMF can reflect not only the processing intensity but also the extent of storage degradation, thus serving as a reliable marker of product freshness and authenticity. Inappropriate processing techniques, excessive heat exposure, or long storage under suboptimal conditions can lead to elevated HMF levels, potentially compromising the nutritional and sensory properties of the final product. From a toxicological standpoint, several studies have indicated that HMF, though naturally occurring, may exert genotoxic and mutagenic effects at high concentrations, raising concerns about its long-term consumption through processed foods [13]. While several countries have established quality control standards for HMF in honey and fruit juices, there is a noticeable lack of regulatory attention toward HMF levels in tomato-based products, especially in developing countries like Iran and Iraq. This research is therefore essential not only to fill the knowledge gap regarding HMF contamination in tomato products consumed in these regions but also to support local regulatory agencies and food manufacturers in adopting appropriate quality control protocols. Furthermore, monitoring HMF content can assist in optimizing thermal processing conditions, enhancing shelf-life prediction, and promoting public health by ensuring that food products meet international safety standards. Ultimately, this study holds the potential to contribute to food safety policy development and the establishment of future guidelines for process
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