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Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product)

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info:eu-repo/semantics/openAccess

Date

2021

Author

Başaran, Burhan
Kanbur, Esra Demir
Birinci, Ceren
Aydın, Ferid

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Basaran, B., Kanbur, E.D., Birinci C. & Aydin, F. (2021). Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product). Journal of Food Quality and Hazards Control, 8(4), 169-177. http://doi.org/10.18502/jfqhc.8.4.8258

Abstract

Background: Pekmez is an important fruit-based food of Turkish culinary culture. The aim of this study is to determine the levels of acrylamide (AA), 5-hydroxymethyl-2-furfural (HMF) and other selected parameters in grape, mulberry and carob Pekmez. Methods: AA and HMF were analyzed by Liquid Chromatography and High Performance Liquid Chromatography, respectively. Also, glucose, fructose, pH, protein, total phenolic, and color (L*a*b*) were analyzed. The analyses were done by IBM SPSS Statistics 26 software. Results: The average AA, HMF, glucose, fructose, total reducing sugar, pH, protein, total phenolic, and colour (L*a*b*) values of Pekmez were 302 µg/kg, 25.7 mg/kg, 13.2%, 14.0%, 27.2%, 5.27, 1.16%, 4.64 mg GAE/g, and 4.83*5.60*1.52, respectively. AA indicates a moderate positive linear correlation with HMF, protein, total phenolic; whereas AA indicates a moderate negative linear correlation with glucose, fructose, total reducing sugar, pH, and L*a*b. Conclusion: It is presumed that heat treatment is a determinant in AA and HMF formulation. © 2021. Shahid Sadoughi University of Medical Sciences. All Rights Reserved

Source

Journal of Food Quality and Hazards Control

Volume

8

Issue

4

URI

http://doi.org/10.18502/jfqhc.8.4.8258
https://hdl.handle.net/11436/7246

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  • Pazar Meslek Yüksekokulu Koleksiyonu [75]
  • Scopus İndeksli Yayınlar Koleksiyonu [6032]



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