Volume 8, Issue 4 (December 2021)
J. Food Qual. Hazards Control 2021, 8(4): 169-177 |
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Başaran B, Kanbur E, Birinci C, Aydın F. Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product). J. Food Qual. Hazards Control 2021; 8 (4) :169-177
URL: http://jfqhc.ssu.ac.ir/article-1-917-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-917-en.html
Department of Travel, Tourism and Recreation Services, Ardeşen Vocational School, Recep Tayyip Erdogan University, Rize 53100, Turkey , burhan.basaran@erdogan.edu.tr
Abstract: (1226 Views)
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.
DOI: 10.18502/jfqhc.8.4.8258
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.
DOI: 10.18502/jfqhc.8.4.8258
Type of Study: Original article |
Subject:
Special
Received: 21/09/20 | Accepted: 21/11/22 | Published: 21/12/29
Received: 21/09/20 | Accepted: 21/11/22 | Published: 21/12/29
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