Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry
Abstract This study investigated the formation of 5-hydroxymethylfurfural (5-HMF) in types of traditional Iranian bread. The objective was to identify the most effective extraction method for measuring 5-HMF, using green extraction techniques coupled with HPLC. The highest and lowest mean concentrat...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-05-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00446-3 |
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| author | Hamed Sahebi Adel Mirza Alizadeh Fataneh Hashempour-Baltork Hossein Rastegar Majid Aminzare Mehran Mohseni |
| author_facet | Hamed Sahebi Adel Mirza Alizadeh Fataneh Hashempour-Baltork Hossein Rastegar Majid Aminzare Mehran Mohseni |
| author_sort | Hamed Sahebi |
| collection | DOAJ |
| description | Abstract This study investigated the formation of 5-hydroxymethylfurfural (5-HMF) in types of traditional Iranian bread. The objective was to identify the most effective extraction method for measuring 5-HMF, using green extraction techniques coupled with HPLC. The highest and lowest mean concentration of 5-HMF was detected in Sangak and Taftoon samples as 74.32 and 15.46 mg/kg, respectively. The chronic daily intake exposure to 5-HMF in traditional breads with non-carcinogenic effects in children, adolescents, and adults who consumed Sangak bread, was higher than others. Target hazard quotient values for all age groups were below 1, indicating low immediate non-carcinogenic risk. Uncertainty analysis of exposure indicated that all age groups consuming breads (especially Sangak) can be exposed to carcinogenic risks. Overall, while the risk of cancer from bread consumption is serious for adults (Sangak) and children (Barbari and Sangak), the study emphasizes the caution regarding Sangak consumption in all age groups. |
| format | Article |
| id | doaj-art-c5a9b9faed9f4824b691548c5e59adb7 |
| institution | OA Journals |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-c5a9b9faed9f4824b691548c5e59adb72025-08-20T02:25:17ZengNature Portfolionpj Science of Food2396-83702025-05-019111310.1038/s41538-025-00446-3Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistryHamed Sahebi0Adel Mirza Alizadeh1Fataneh Hashempour-Baltork2Hossein Rastegar3Majid Aminzare4Mehran Mohseni5Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical EducationSocial Determinants of Health Research Center, Health and Metabolic Diseases Research Institute, Zanjan University of Medical SciencesHalal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical EducationCosmetic Products Research Center, Iran Food and Drug Administration, Ministry of Health and Medical EducationDepartment of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical SciencesDepartment of Food and Drug Control, School of Pharmacy, Zanjan University of Medical SciencesAbstract This study investigated the formation of 5-hydroxymethylfurfural (5-HMF) in types of traditional Iranian bread. The objective was to identify the most effective extraction method for measuring 5-HMF, using green extraction techniques coupled with HPLC. The highest and lowest mean concentration of 5-HMF was detected in Sangak and Taftoon samples as 74.32 and 15.46 mg/kg, respectively. The chronic daily intake exposure to 5-HMF in traditional breads with non-carcinogenic effects in children, adolescents, and adults who consumed Sangak bread, was higher than others. Target hazard quotient values for all age groups were below 1, indicating low immediate non-carcinogenic risk. Uncertainty analysis of exposure indicated that all age groups consuming breads (especially Sangak) can be exposed to carcinogenic risks. Overall, while the risk of cancer from bread consumption is serious for adults (Sangak) and children (Barbari and Sangak), the study emphasizes the caution regarding Sangak consumption in all age groups.https://doi.org/10.1038/s41538-025-00446-3 |
| spellingShingle | Hamed Sahebi Adel Mirza Alizadeh Fataneh Hashempour-Baltork Hossein Rastegar Majid Aminzare Mehran Mohseni Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry npj Science of Food |
| title | Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry |
| title_full | Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry |
| title_fullStr | Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry |
| title_full_unstemmed | Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry |
| title_short | Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry |
| title_sort | occurrence and risk assessment of hydroxymethylfurfural in iranian traditional breads using green chemistry |
| url | https://doi.org/10.1038/s41538-025-00446-3 |
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