دورية أكاديمية
Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product)
| العنوان: | Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product) |
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| المؤلفون: | B. Başaran, E.D. Kanbur, C. Birinci, F. Aydın |
| المصدر: | Journal of Food Quality and Hazards Control, Vol 8, Iss 4, Pp 169-177 (2021) |
| بيانات النشر: | Shahid Sadoughi University of Medical Sciences, 2021. |
| سنة النشر: | 2021 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | acrylamide, fructose, glucose, molasses, fruit, turkey, Food processing and manufacture, TP368-456 |
| الوصف: | 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 |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2345-685X 2345-6825 |
| العلاقة: | http://jfqhc.ssu.ac.ir/article-1-917-en.htmlTest; https://doaj.org/toc/2345-685XTest; https://doaj.org/toc/2345-6825Test |
| الوصول الحر: | https://doaj.org/article/25172aa7f5e5407e966193f830b30c34Test |
| رقم الانضمام: | edsdoj.25172aa7f5e5407e966193f830b30c34 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 2345685X 23456825 |
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