Bioaccessibility of 5-hydroxymethylfurfural in fruit molasses using an in vitro digestion model and risk assessment based on molasses consumption in Turkiye
Küçük Resim Yok
Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Molasses is a functional food produced by concentrating fruit juice at high temperature and is prone to 5-hydroxymethylfurfural (HMF) formation. In this study, the bioaccessibility and exposure risk of HMF in grape, mulberry, and carob molasses were investigated. According to a validated HPLC analysis, HMF contents of the molasses were determined in the range of 1.95-108.63 mg/kg. The mean HMF concentration was found to be significantly higher (p < 0.05) in grape molasses. Molasses and HMF standard solutions were separately subjected to in vitro digestion to investigate the change in HMF concentration. The HMF content in aqueous solution decreased to 58% in the fluid containing digestive enzymes, while there was no significant change in the medium without enzymes. This suggests that HMF bio-accessibility is greatly influenced by digestive enzymes. After simulated digestion of molasses, it was found that only 70%-79% of the initial HMF concentration was detectable in the digestive mediums. Based on risk assessment data, the chronically daily intake of HMF from molasses was above the threshold of concern. This study emphasises the importance of measuring contaminant concentrations not only in food matrices but also in the gastrointestinal tract when determining actual exposure levels.
Açıklama
Anahtar Kelimeler
5-Hydroxymethylfurfural, bioaccessibility, in vitro digestion, molasses, risk assessment
Kaynak
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
42
Sayı
11
