ASSESMENT OF DIETARY EXPOSURE TO 5-HYDROXYMETHYLFURFURAL FROM TRADITIONAL IRANIAN FLAT BREADS

Abstract

The aim of this study was to determine the contents and bioaccessibility of hydroxymethylfurfural (HMF) in traditional Iranian flat breads. Four abundant flat breads were analyzed for HMF content and physicochemical parameters. Bioaccessibility levels were determined using an in vitro digestive model. The mean HMF values were 48.5 +/- 8.09 and 40.4 +/- 6.89 in pre- and post-digestive samples, respectively, implying 83.0% bioaccessibility. Daily intake of HMF from these food items was 11.7 mg. A correlation was found between HMF and carbohydrate content of bread (r=-0.5, p<0.05). It is concluded that HMF levels remain high even after in vitro digestion.