Journal of Food Quality and Hazards Control
مجله کیفیت و کنترل مخاطرات مواد غذایی
J. Food Qual. Hazards Control
Medical Sciences
http://jfqhc.ssu.ac.ir
1
admin
2345-685X
2345-6825
8
10.29252/jfqhc
14
8888
13
en
jalali
1400
9
1
gregorian
2021
12
1
8
4
online
1
fulltext
en
Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product)
تخصصي
Special
Original article
Original article
<div style="text-align: justify;"><span style="font-size:14px;"><span style="font-family:Times New Roman;"><strong>Background:</strong> 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.<br>
<strong>Methods: </strong>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.<br>
<strong>Results: </strong>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.<br>
<strong>Conclusion: </strong>It is presumed that heat treatment is a determinant in AA and HMF formulation.<br>
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<strong>DOI: </strong>10.18502/jfqhc.8.4.8258 </span></span></div>
Acrylamide, Fructose, Glucose, Molasses, Fruit, Turkey
169
177
http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1358-1&slc_lang=en&sid=1
B.
Başaran
burhan.basaran@erdogan.edu.tr