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Bioaccessibility of 5-hydroxymethylfurfural in fruit molasses using an in vitro digestion model and risk assessment
Huseyin Karakaya1, Tugca Bilenler Koc1, Ihsan Karabulut1
1Faculty of Engineering, Department of Food Engineering, Inonu University, Malatya, Turkiye.
Abstract:
Molasses is a functional food produced by concentrating fruit juice at high temperature and is prone to 5-hydroxymethylfurfural (HMF) formation. In this study, the bioaccessibility and exposure risk of HMF in grape, mulberry, and carob molasses were investigated. According to a validated HPLC analysis, HMF contents of the molasses were determined in the range of 1.95-108.63 mg/kg. The mean HMF concentration was found to be significantly higher (p < 0.05) in grape molasses. Molasses and HMF standard solutions were separately subjected to in vitro digestion to investigate the change in HMF concentration. The HMF content in aqueous solution decreased to 58% in the fluid containing digestive enzymes, while there was no significant change in the medium without enzymes. This suggests that HMF bio-accessibility is greatly influenced by digestive enzymes. After simulated digestion of molasses, it was found that only 70%-79% of the initial HMF concentration was detectable in the digestive mediums. Based on risk assessment data, the chronically daily intake of HMF from molasses was above the threshold of concern. This study emphasises the importance of measuring contaminant concentrations not only in food matrices but also in the gastrointestinal tract when determining actual exposure levels.
Insights
5-hydroxymethylfurfural (HMF) in molasses, especially grape varieties, can be high. Digestive enzymes significantly impact HMF bioaccessibility, and daily intake may exceed safe levels, necessitating gastrointestinal analysis.
Area of Science:
- Food Science
- Toxicology
- Analytical Chemistry
Background:
- Molasses, a concentrated fruit juice product, is susceptible to 5-hydroxymethylfurfural (HMF) formation during processing.
- HMF is a compound of concern due to its potential health implications.
Purpose of the Study:
- To investigate the bioaccessibility and exposure risk of HMF in different molasses types (grape, mulberry, carob).
- To understand the influence of digestive enzymes on HMF levels.
- To assess the chronic daily intake of HMF from molasses consumption.
Main Methods:
- High-Performance Liquid Chromatography (HPLC) was used for accurate HMF quantification.
- *In vitro* digestion models simulating gastrointestinal conditions were employed.
- Risk assessment was performed based on HMF exposure data.
Main Results:
- HMF content varied significantly among molasses types, with grape molasses showing the highest concentrations (1.95–108.63 mg/kg).
- Digestive enzymes reduced HMF content in aqueous solutions by 58%, indicating enzyme-dependent bioaccessibility.
- Simulated digestion revealed 70%-79% detectability of initial HMF, and chronic daily intake exceeded the threshold of concern.
Conclusions:
- HMF bioaccessibility is significantly influenced by digestive enzymes.
- The actual exposure to HMF requires consideration of its fate within the gastrointestinal tract.
- Consumption of molasses, particularly grape molasses, may pose a chronic health risk due to HMF exposure.
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