Determination of Acrylamide and 5-hydroxymethyl-2-furfural (HMF) Levels and Related Parameters in Turkish Pekmez (A Traditional Fruit Product)
نویسندگان
1 Department of Travel, Tourism and Recreation Services, Ardeşen Vocational School, Recep Tayyip Erdogan University, Rize 53100, Turkey
2 Department of Biology, Faculty of Art and Science, Recep Tayyip Erdogan University, 53100 Rize, Turkey
3 Deparment of Biochemistry, Faculty of Pharmacy, Karadeniz Technical University, 61100 Trabzon, Turkey
4 Department of Food Engineering, Ataturk University Faculty of Agriculture, 25100 Erzurum, Turkey
doi
10.18502/jfqhc.8.4.8258چکیده
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, ...
