Food Research Institute

Çintesun, E. E. – Uğur, H. – Yaman, M.
From bite to bioaccessibility: in vitro bioaccessibility of malondialdehyde and hydroxymethylfurfural from cookies
Journal of Food and Nutrition Research, 65, 2026, No. 1, s. 29-37

Elif Ede Çintesun, Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Halkali Central Campus, Halkali, Kücükcekmece, 34303 Istanbul, Türkiye. E-mail: elifedecintesun@gmail.com

Original article
Received 20 September 2025; accepted 16 January 2026; published online 21 January 2026.

DOI: https://doi.org/10.64122/YAIR6668

Summary: This study aimed to investigate the formation of malondialdehyde (MDA) and hydroxymethylfurfural (HMF) in cookies under in vitro digestive system conditions. For that purpose, MDA and HMF levels were analysed using high-performance liquid chromatography (HPLC) at initial and after in vitro digestion. Initial MDA and HMF values were found to range between 0.17 ± 0.01 mg·kg^-1 to 1.01 ± 0.03 mg·kg^-1 and 0.9 mg·kg^-1 to 175.1 mg·kg^-1, respectively. The highest MDA and HMF levels at initial were found in tahini and white chocolate-containing samples. After digestion, the bioaccessibility of MDA and HMF ranged from 17 ± 1 % to 329 ± 10 % and from 0 ± 0 % to 200 ± 8 %, respectively. Decreased bioaccessibility of MDA and HMF was observed in most of the cookies. However, in gluten-free cookies, both MDA and HMF were detected at the highest levels of bioaccessibility. Further studies should focus on MDA and HMF formation under digestive system conditions, including the colon, to determine the effects of gut microbiota.

Keywords: cookies; malondialdehyde; hydroxymethylfurfural; in vitro; bioaccessibility

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