dc.contributor.author | Başaran, Burhan | |
dc.contributor.author | Kanbur, Esra Demir | |
dc.contributor.author | Birinci, Ceren | |
dc.contributor.author | Aydın, Ferid | |
dc.date.accessioned | 2022-12-09T07:30:34Z | |
dc.date.available | 2022-12-09T07:30:34Z | |
dc.date.issued | 2021 | en_US |
dc.identifier.citation | 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 | en_US |
dc.identifier.issn | 2345-685X | |
dc.identifier.uri | http://doi.org/10.18502/jfqhc.8.4.8258 | |
dc.identifier.uri | https://hdl.handle.net/11436/7246 | |
dc.description.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 | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Shahid Sadoughi University of Medical Sciences | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Acrylamide | en_US |
dc.subject | Fructose | en_US |
dc.subject | Fruit | en_US |
dc.subject | Glucose | en_US |
dc.subject | Molasses | en_US |
dc.subject | Turkey | en_US |
dc.title | Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product) | 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.contributor.institutionauthor | Kanbur, Esra Demir | |
dc.identifier.doi | 10.18502/jfqhc.8.4.8258 | en_US |
dc.identifier.volume | 8 | en_US |
dc.identifier.issue | 4 | en_US |
dc.identifier.startpage | 169 | en_US |
dc.identifier.endpage | 177 | en_US |
dc.relation.journal | Journal of Food Quality and Hazards Control | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |