determination of acrylamide and 5-hydroxymethyl-2-furfural (hmf) levels and related parameters in turkish pekmez (a traditional fruit product)

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, respectively. also, glucose, fructose, ph, protein, total phenolic, and color (l*a*b*) were analyzed. the analyses were done by ibm spss statistics 26 software. results: the average aa, hmf, glucose, fructose, total reducing sugar, ph, protein, total phenolic, and colour (l*a*b*) values of pekmez were 302 μg/kg, 25.7 mg/kg, 13.2%, 14.0%, 27.2%, 5.27, 1.16%, 4.64 mg gae/g, and 4.83*5.60*1.52, respectively. aa indicates a moderate positive linear correlation with hmf, protein, total phenolic; whereas aa indicates a moderate negative linear correlation with glucose, fructose, total reducing sugar, ph, and l*a*b. conclusion: it is presumed that heat treatment is a determinant in aa and hmf formulation.