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

Subject Areas : Journal of Chemical Health Risks

Nooshin Rahimzadeh ¹ , Mohammad Alizadeh ² , Seyed Jamal Ghaemmaghami Hezaveh ³

1 - Department of Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
2 - Department of Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
3 - Department of Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran

Received: 2014-08-23 Accepted : 2018-10-29 Published : 2018-10-29

Keywords:

References:

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.