Department of Nutrition, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
We sought to determine levels of oral bioaccessibility of hydroxymethylfurfural (HMF) from frequently consumed dried fruits in Iran. Fifty samples from frequently consumed types of dried fruits were analyzed for moisture, acidity and HMF content before and after in vitro digestion. Besides, bioaccessibility of HMF in dried fruits using an in vitro gastrointestinal digestive model and HMF intake from dried fruits based on consumption of each dried fruit groups wasdetermined. The mean estimated intake of HMF was 72.90 mg/kg and the maximum intake was 240.23 mg/kg for fruit bread. The mean bioaccessibility was 60.26%. There was a correlation between HMF and acid content of fruit bread (r= 0.98, P<0.05). In conclusion, the HMF levels in dried fruits remains high even after the in vitro digestion.