Estimated Bioaccessibility to 5-hydroxymethylfurfural from Frequently Consumed Dried Fruits in Iran

Journal of Chemical Health Risks

مقاله 3، دوره 4، شماره 3، آبان 2014   

شناسه دیجیتال (DOI): 10.22034/jchr.2018.544071

نویسندگان

Nooshin Rahimzadeh^* ؛ Mohammad Alizadeh؛ Seyed Jamal Ghaemmaghami Hezaveh

Department of Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran

چکیده

We sought to determine levels of oral bioaccessibility of hydroxymethylfurfural (HMF) from frequently consumed dried fruits in Iran. Fifty samples from frequently consumed types of dried fruits were analyzed for moisture, acidity and HMF content before and after in vitro digestion. Besides, bioaccessibility of HMF in dried fruits using an in vitro gastrointestinal digestive model and HMF intake from dried fruits based on consumption of each dried fruit groups wasdetermined. The mean estimated intake of HMF was 72.90 mg/kg and the maximum intake was 240.23 mg/kg for fruit bread. The mean bioaccessibility was 60.26%. There was a correlation between HMF and acid content of fruit bread (r= 0.98, P<0.05). In conclusion, the HMF levels in dried fruits remains high even after the in vitro digestion.

کلیدواژه‌ها

HMF؛ Bioaccessibility dried؛ Fruits؛ Iran

مراجع

1. Capuano E., Vincenzo F., 2011. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT-Food Sci Technol. 44.(4): 793-810.
2. Berg H.E., Van Boekel M.A.J.S., 1994. Degredation of lactose during heating of milk. Netherland Milk Dairy Journal. 48: 157-175.
3. Korh L.W., 1994. Caramelisation of food and beverages. Food Chem. 45: 1570-1573.
4. Alper O.R., Dogan M., Sarioglu K., Toker Ö.S., 2012. 5-hydroxymethyl furfural formation and reaction kinetics of different pekmez samples: effect of temperature and storage. Int J Food Engineering. 4: 1-16.
5. Vorlovaº£ L., Borcovcovaº£ I., Kalaº£bovaº£ K., Večerek V., 2006. Hydroxymethylfurfural contents in foodstuffs determined by HPLC method. J Food Nutr Res. 1: 34-38.
6. Delgado-Andrade C., Rufian-Henares J., Morales F.J., 2008. Optimised procedure toanalyse Maillard reaction associated fluorescence in cereal-based products. Czech J Food Sci. 26: 339-346.
7. Shaw C.P., Roche C., Dunne C.P., 1996. Changes in the hydroxymethylfurfural and the furfural content of applesauce and grape jelly in long-term storage. Institute of Food Technologists Annual Meeting. 1082-1236.
8. Perez Locas C., Yaylayan V.A., 2008. Isotope labeling studies on the formation of 5-(hydroxymethyl)-2-furaldeÂÂ‌hyde (HMF) from sucrose by pyrolysis-GC/MS. J Agr Food Chem. 56: 6717ââ‚‌“ 6723.
9. Corma A., Iborra S., Velty A., 2007. Chemical routes for the transformation of biomass into chemicals. Chem l Rev. 107: 2411ââ‚‌“2502.
10. Perez Locas C., Yaylayan V.A., 2004. Origin and mechaÂÂ‌nistic pathways of formation of the parent furana food toxicant. J Agr Food Chem. 52: 6830ââ‚‌“6836.
11. Zhao H., Holladay J.E., Brown H., Zhang Z.C., 2007. Metal chlorides in ionic liquid solvents convert sugars to 5-hydroxymethylfurfural. Science. 316: 1597ââ‚‌“1600.
12. Rada-Mendoza M., Olano A., Villamiel M., 2008. Determination of hydroxymethylfurfural in commercial jams and in fruit-based infant foods. Food Chem. 79: 513-518.
13. Hansruedi G., Schneider H., Murkovic M., Monien B.H., Meinl W., 2012. Hydroxymethyl-substituted furans: mutagenicity in Salmonella typhimuriumstrainsengineered for expression of various human and rodent sulphotransferases. Mutagenesis. 27: 41ââ‚‌“48
14. AOAC method 934.06.,1998. Association of official Analytical Chemists.
15. Institute of Standards and Industrial Research of Iran, dried fruits- specifications. ISIRI no 672. 3rd revision, Karaj: ISIRI; 1999 .
16. Delgado-Andrade C., Seiquer I., Navarro M.P., Morales F.J., 2008. Estimation of hydroxymethylfurfural availability in breakfast cereals. Studies in Caco-2 cells. Food Chem Toxicol. 46: 1600-1607.
17. Bin Z., Clifford A.H., 2008. Composition and antioxidant activity of raisin extracts obtained from various solvents. Food Chem. 108: 511-518.
18. Ana I.C., Yolanda M., Carmen C., 2004. Selenium and mercury bioaccessibility in ïÂ‌sh samples: an in vitro digestion method. Analytica Chimica Acta. 526: 51ââ‚‌“61.
19. Arribas-Lorenzo G., Morales F.J., 2010. Estimation of dietary intake of 5-hydroxymethylfurfural and related substances from coffee to Spanish population. Food Chem Toxicol. 48(2): 644ââ‚‌“649.
20. Matić J.J., Šarić B.M., Mandić A.I., Milovanović, I.L., Jovanov P.T., Mastilović J.S., 2009. Determination of 5-Hydroxymethylfurfural in apple juice. Food Processing, Quality and Safety. 1-2: 35-39.
21. Jiang S.S., Ou S.Y., Liang E., Yu, M., Huang C.H., Zhang G.W., 2013. Effect of chlorogenic acid on hydroxymethylfurfural in different Maillard reaction systems. Int Food Res J .20(3): 1239-1242.
22. Kowalski S., Lukasiewicz, M., Duda-Chodak A., Zięć G., 2013. 5-Hydroxymethyl-2-Furfural (HMF) ââ‚‌“ Heat-Induced Formation, Occurrence in Food and Biotransformation. Polish J Food Nutr Sci. 4: 207-225.
23. Matute A.I., Weiss M., Sammataro D., Finely J., Sanz M.L., 2010. Carbohydrate composition of high-fructose corn syrups (HFCS) used for bee feeding effect on honey composition. J Agr Food Chem. 58(12): 7317ââ‚‌“7322.
24. Markowicz B.D., Monaro É., Siguemoto É., Séfora, M., 2012. Maillard Reaction Products in Processed Food: Pros and Cons. Food Industrial Processes - Methods and Equipment. 15: 281-300.
25. Husøy T., Haugen M., Murkovic M., Jöbstl D., Stølen L.H., Bjellaas T., Rønningborg C., Glatt H., 2008. Dietary exposure to 5-hydroxymethylfurfural from Norwegian food and correlations with urine metabolites of short-term exposure. Food Chem Toxicol. 46(12): 3697ââ‚‌“3702.