Bioaccessibility of 5-hydroxymethylfurfural in fruit molasses using an in vitro digestion model and risk assessment based on molasses consumption in Turkiye

Basit Öğe Kaydı
dc.contributor.authorKarakaya, Huseyin
dc.contributor.authorBilenler Koc, Tugca
dc.contributor.authorKarabulut, Ihsan
dc.date.accessioned2026-04-04T13:33:32Z
dc.date.available2026-04-04T13:33:32Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractMolasses 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.
dc.identifier.doi10.1080/19440049.2025.2565693
dc.identifier.endpage1493
dc.identifier.issn1944-0049
dc.identifier.issn1944-0057
dc.identifier.issue11
dc.identifier.orcid0000-0002-6311-473X
dc.identifier.pmid41134972
dc.identifier.scopus2-s2.0-105019775758
dc.identifier.scopusqualityQ1
dc.identifier.startpage1479
dc.identifier.urihttps://doi.org/10.1080/19440049.2025.2565693
dc.identifier.urihttps://hdl.handle.net/11616/109218
dc.identifier.volume42
dc.identifier.wosWOS:001600898600001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor & Francis Ltd
dc.relation.ispartofFood Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250329
dc.subject5-Hydroxymethylfurfural
dc.subjectbioaccessibility
dc.subjectin vitro digestion
dc.subjectmolasses
dc.subjectrisk assessment
dc.titleBioaccessibility of 5-hydroxymethylfurfural in fruit molasses using an in vitro digestion model and risk assessment based on molasses consumption in Turkiye
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu