Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry.

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-05-17 DOI:10.1038/s41538-025-00446-3

Hamed Sahebi, Adel Mirza Alizadeh, Fataneh Hashempour-Baltork, Hossein Rastegar, Majid Aminzare, Mehran Mohseni

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Abstract

This study investigated the formation of 5-hydroxymethylfurfural (5-HMF) in types of traditional Iranian bread. The objective was to identify the most effective extraction method for measuring 5-HMF, using green extraction techniques coupled with HPLC. The highest and lowest mean concentration of 5-HMF was detected in Sangak and Taftoon samples as 74.32 and 15.46 mg/kg, respectively. The chronic daily intake exposure to 5-HMF in traditional breads with non-carcinogenic effects in children, adolescents, and adults who consumed Sangak bread, was higher than others. Target hazard quotient values for all age groups were below 1, indicating low immediate non-carcinogenic risk. Uncertainty analysis of exposure indicated that all age groups consuming breads (especially Sangak) can be exposed to carcinogenic risks. Overall, while the risk of cancer from bread consumption is serious for adults (Sangak) and children (Barbari and Sangak), the study emphasizes the caution regarding Sangak consumption in all age groups.

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伊朗传统面包中羟甲基糠醛的含量及风险评估。

本研究调查了伊朗传统面包中5-羟甲基糠醛（5-HMF）的形成。目的是确定测定5-羟甲基糠醛最有效的提取方法，采用绿色提取技术和高效液相色谱相结合。上甲和塔富屯样品中5-羟甲基糠醛的平均浓度最高和最低分别为74.32和15.46 mg/kg。在食用Sangak面包的儿童、青少年和成人中，长期每日摄入无致癌作用的传统面包中5-羟甲基糠醛的暴露量高于其他人。所有年龄组的目标危害商值均低于1，表明即时非致癌风险较低。接触的不确定性分析表明，食用面包（特别是Sangak）的所有年龄组都可能面临致癌风险。总的来说，虽然食用面包对成人（Sangak）和儿童（Barbari和Sangak）的癌症风险很严重，但该研究强调了对所有年龄组食用Sangak的谨慎态度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.