Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry

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.