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

dc.contributor.authorGhadimi, SS
dc.contributor.authorAlizadeh, M
dc.contributor.authorEsfanjani, AT
dc.contributor.authorHezaveh, SJG
dc.contributor.authorVayghan, HJ
dc.date.accessioned2018-08-26T07:56:44Z
dc.date.available2018-08-26T07:56:44Z
dc.date.issued2014
dc.identifier.urihttp://dspace.tbzmed.ac.ir:8080/xmlui/handle/123456789/48898
dc.description.abstractThe 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.
dc.language.isoEnglish
dc.relation.ispartofITALIAN JOURNAL OF FOOD SCIENCE
dc.subjectreducing sugars
dc.subjectHPLC
dc.subjectbioaccessibility
dc.subjectin vitro digestion
dc.titleASSESMENT OF DIETARY EXPOSURE TO 5-HYDROXYMETHYLFURFURAL FROM TRADITIONAL IRANIAN FLAT BREADS
dc.typeArticle
dc.citation.volume26
dc.citation.issue2
dc.citation.spage169
dc.citation.epage175
dc.citation.indexWeb of science


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