Antimicrobial activities of heated glucose and fructose solutions and their elucidation by high performance liquid chromatography

Tapani Suortti, Yrjö Mälkki

Research output: Contribution to journalArticleScientificpeer-review

7 Citations (Scopus)


The heating of glucose and fructose in phosphate buffers (pH 5·0 and 7·0) at 100, 110 and 120°C for 30, 60 and 120 min led to increasing inhibitory activities against the growth of Escherichia coli. The inhibitory effects of both heated sugars were rather similar, which was in agreement with the similar compositions of solutions after heating. The antimicrobial activity of solutions was separated into seven different fractions by high performance liquid chromatography (HPLC). Furfural or 5-hydroxymethylfurfural was not responsible for this antimicrobial activity.

Original languageEnglish
Pages (from-to)165 - 173
Number of pages9
JournalFood Chemistry
Issue number3
Publication statusPublished - 1984
MoE publication typeNot Eligible


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