Comparative analysis of hydroxymethylfurfural and malondialdehyde bioaccessibility in biscuits with varied dietary fiber content

OpenAlex · İngilizce

Hydroxymethylfurfural (HMF) and malondialdehyde (MDA) are heat-induced toxic compounds commonly formed in processed foods rich in carbohydrates and fat. Despite extensive studies reporting their occurrence in bakery products, limited information is available regarding their bioaccessibility under gastrointestinal digestion conditions, particularly in relation to dietary fiber content. The aim of this study was to determine the concentrations of HMF and MDA in diverse biscuit formulations under in vitro gastrointestinal digestion conditions, based on the assumption that differences in biscuit composition, particularly dietary fiber content, may influence both their initial levels and bioaccessibility during digestion. For that purpose, 24 different biscuit samples were purchased from commercial markets. HMF and MDA contents were determined at initial and after in vitro digestion. The initial values ranged from 67.0 to 4208.3 µg/100 g and 40.2 to 106.9 µg/100 g, for HMF and MDA, respectively. After digestion, statistically significant increases in the bioaccessibility of HMF and MDA were observed, reaching up to 495.4% and 361.8%, respectively (p < 0.05). High-fiber non-light biscuits exhibited the lowest initial HMF levels despite having a higher sugar content. The high carbohydrate content resulted in elevated HMF and MDA levels following digestion. The high-fat biscuits exhibited unexpectedly lower MDA levels post-digestion, which was attributed to their lower initial MDA levels. Further research is required to elucidate the impact of food components on HMF and MDA bioaccessibility. High fibre biscuits had lower initial HMF levels than low fibre biscuits. The lowest initial HMF levels were observed in high fibre non-light biscuits. Bioaccessibility of HMF and MDA were increased under in vitro digestion. High fibre light-biscuits had the highest initial MDA levels, possibly due to high PUFA content .