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

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2022-01-05 DOI:10.18502/jfqhc.8.4.8258

B. Basaran, E. Kanbur, C. Birinci, F. Aydın

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引用次数: 0

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.

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土耳其传统水果Pekmez中丙烯酰胺、5-羟甲基-2-糠醛(HMF)含量及相关参数的测定

背景：Pekmez是土耳其烹饪文化中一种重要的水果食品。本研究的目的是测定葡萄、桑椹和角豆中丙烯酰胺（AA）、5-羟甲基-2-糠醛（HMF）和其他选定参数的水平。方法：分别用液相色谱法和高效液相色谱分析AA和HMF。此外，还分析了葡萄糖、果糖、pH、蛋白质、总酚和颜色（L*a*b*）。采用IBM SPSS Statistics 26软件进行分析。结果：Pekmez的平均AA、HMF、葡萄糖、果糖、总还原糖、pH、蛋白质、总酚和颜色（L*a*b*）值分别为302µg/kg、25.7 mg/kg、13.2%、14.0%、27.2%、5.27、1.16%、4.64 mg GAE/g和4.83*5.60*1.52。AA与HMF、蛋白质、总酚呈中度正相关；而AA表示与葡萄糖、果糖、总还原糖、pH和L*a*b呈中度负线性相关。结论：热处理是AA和HMF配方的决定因素。

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

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.