dc.contributor.author | Başaran, Burhan | |
dc.contributor.author | Anlar, Pınar | |
dc.contributor.author | Yılmaz Oral, Zeynep Feyza | |
dc.contributor.author | Polat, Zerrin | |
dc.contributor.author | Kaban, Güzin | |
dc.date.accessioned | 2022-11-11T11:13:38Z | |
dc.date.available | 2022-11-11T11:13:38Z | |
dc.date.issued | 2022 | en_US |
dc.identifier.citation | Basaran, B., Anlar, P., Yilmaz Oral, Z.F., Polat, Z. & Kaban, G. (2022). Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey. Journal of Food Composition and Analysis, 107, 104409. https://doi.org/10.1016/j.jfca.2022.104409 | en_US |
dc.identifier.issn | 0889-1575 | |
dc.identifier.issn | 1096-0481 | |
dc.identifier.uri | https://doi.org/10.1016/j.jfca.2022.104409 | |
dc.identifier.uri | https://hdl.handle.net/11436/6988 | |
dc.description.abstract | Bread is a food of global importance for nutrition. Therefore, contaminants from the heat treatment of bread may be considered a potential health issue. In this study, 5-hydroxymethyl-2-furfural (5-HMF) and acrylamide levels were determined using HPLC and GC/MS, respectively, in 26 bread types (n = 52) widely consumed in Turkey. Then, the exposure of individuals with different demographic characteristics to 5-HMF and acrylamide was calculated, and risk assessments were performed. The 5-HMF and acrylamide levels in the samples ranged from 3.50 to 120 mg/kg and from 60.7 to 130 mu g/kg, respectively. The highest levels of 5-HMF and acrylamide were measured in the white and semi-industrial/traditional bread groups. Statistically significant differences were found between bread groups (p < 0.05). The exposure levels of 5-HMF and acrylamide in males and females between the ages of 15-18 were higher than in other age groups. The target hazard quotient (non-carcinogenic) values calculated for acrylamide exposure showed no health problem, while the carcinogenic risk values indicated potential and high levels of risk. The exposure to 5-HMF was relatively high. The results can serve as a guide for reducing exposure to 5-HMF and acrylamide through bread consumption. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Elsevier | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Bread composition | en_US |
dc.subject | Food safety | en_US |
dc.subject | GC/MS | en_US |
dc.subject | Dietary exposure | en_US |
dc.subject | Target hazard quotient | en_US |
dc.subject | Carcinogenic risk | en_US |
dc.title | Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey | en_US |
dc.type | article | en_US |
dc.contributor.department | RTEÜ, Pazar Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümü | en_US |
dc.contributor.institutionauthor | Başaran, Burhan | |
dc.identifier.doi | 10.1016/j.jfca.2022.104409 | en_US |
dc.identifier.volume | 107 | en_US |
dc.identifier.startpage | 104409 | en_US |
dc.relation.journal | Journal of Food Composition and Analysis | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |