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Journal of Food Quality and Hazards Control، جلد ۸، شماره ۴، صفحات ۱۶۹-۱۷۷
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عنوان انگلیسی Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product)
چکیده انگلیسی مقاله 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 
کلیدواژه‌های انگلیسی مقاله Acrylamide, Fructose, Glucose, Molasses, Fruit, Turkey
نویسندگان مقاله | B. Başaran
Department of Travel, Tourism and Recreation Services, Ardeşen Vocational School, Recep Tayyip Erdogan University, Rize 53100, Turkey


| E.D. Kanbur
Department of Biology, Faculty of Art and Science, Recep Tayyip Erdogan University, 53100 Rize, Turkey


| C. Birinci
Deparment of Biochemistry, Faculty of Pharmacy, Karadeniz Technical University, 61100 Trabzon, Turkey


| F. Aydın
Department of Food Engineering, Ataturk University Faculty of Agriculture, 25100 Erzurum, Turkey
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1358-1&slc_lang=en&sid=1
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original article
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