Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A  Traditional Fruit Product)

B.  Başaran; E.D.  Kanbur; C.  Birinci; F.  Aydın

doi:10.18502/jfqhc.8.4.8258

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

DOI: https://doi.org/10.18502/jfqhc.8.4.8258

Keywords: Acrylamide Fructose Glucose Molasses Fruit Turkey

Abstract

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.