Development of a fast MECK method for determination of 5-HMF in honey samples

Rizelio, Viviane Maria; Gonzaga, Luciano Valdemiro; Magnani, Marciane; Micke, Gustavo Amadeu; Fett, Roseane; Costa, Ana Carolina Oliveira

doi:10.1016/j.foodchem.2011.11.058

Cited by 83 publications

(32 citation statements)

References 21 publications

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“…The MEKC method allowed the simultaneous determination of 2‐furfural, 3‐furfural, 5‐methylfurfural, 5‐hydroxymethylfurfural, 2‐furoic acid and 3‐furoic acid in honey and vegetable oils (palm, walnut, grape seed, and rapeseed) . Other different MEKC methods have been developed and applied to the determination of 5‐hydroxymethylfurfural in honey samples , breakfast cereals, toasts, honey, orange juice, apple juice, jam, coffee, chocolate, and biscuits .…”

Section: Food Interactions and Processingmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2013

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In this work, the analysis of foods and food components using capillary electromigration methods is reviewed. The present work presents and discusses the main CE applications performed in Food Science and Technology including the new field of Foodomics, reviewing recent results on food quality and safety, nutritional value, storage, bioactivity, as well as applications of CE for monitoring food interactions and food processing. The CE analysis of a large variety of food-related molecules with different chemical properties, including amino acids, peptides, proteins, phenolic compounds, carbohydrates, DNA fragments, vitamins, toxins, pesticides, additives, and other minor compounds is described. The use of microchips, CE-MS, and chiral-CE in food analysis is also discussed as well as other current and foreseen trends in this area of research. Following the previous review by Castro-Puyana et al. (Electrophoresis, 2012, 33, 147–167), the current review covers the papers that were published from February 2011 to February 2013.

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Section: Food Interactions and Processingmentioning

confidence: 99%

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

et al. 2013

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“…5 HMF concentrations positively correlate to the length of time honey is heated and stored. The preparation of honey for consumer use involves heating to avoid crystallisation, fermentation, microbial contamination 4 and to reduce viscosity.…”

Section: Honey Qualitymentioning

confidence: 97%

Assessment of the fitness for purpose utilisation of 5-hydroxymethyl-2-fufural quantification analysis in FAPAS proficiency tests

Fields

Sykes

2015

Anal. Methods

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The international utilisation of 5-hydroxymethyl-2-fufural (HMF) as an indicator of honey quality necessitates its appropriate laboratory analysis. FAPAS supplies associated proficiency tests to externally assess the analytical performance. Currently, HMF results submitted are separated and analysed according to whether HPLC or spectrophotometric methods were used. This study aimed to establish whether data from the two methods could be analysed in combination for PTs at HMF concentrations of honey quality concern and remain fit for purpose. 15 years' worth of FAPAS honey proficiency test data was analysed. 25 PTs' result distributions, assigned values and RSD R s were compared. Alterations to zscore outcomes when HPLC and spectrophotometric results are combined and the Horwitz function used alternatively to Apidologie collaborative trial data were considered. The majority of PTs showed submitted spectrophotometric results did not significantly differ to those using HPLC. Assigned values generated by spectrophotometric and HPLC results displayed were correlated (linear functional relationship estimate, y ¼ 0.16715 + 1.052x). 5.22% of z-scores revised to a 'questionable' value as a result of combining both method datasets, with spectrophotometric results being the most affected.HorRat values illustrated RSD R values calculated using Horwitz instead of collaborative trial data are within acceptable parameters. Consequently, combining the two methods' results for assessment of HMF analysis proficiency tests at levels of interest to honey quality remains fit for purpose.

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“…This result can be explained with degradation of phenolic compounds during extraction at high temperatures. Moreover, it has been stated that the degradation of antioxidant compound increases with temperatures at over 50 0 C and 40 0 C temperature is extensively used in extractions of antioxidant components from plants [37,38].…”

Section: Effect Of Ple Conditions On Antioxidant Properties Of Madimamentioning

confidence: 99%

Optimization Of Extraction Parameters For Folic Acid And Antioxidant Compounds From An Edible Plant (Polygonum Cognatum Meissn) Using Pressurized Liquid Extraction (PLE) System

Ulusoy

Erdoğan²,

Karaslan³

et al. 2018

Cumhuriyet Science Journal

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Madimak (Polygonum cognatum Meissn.) plant is a wild edible plant with a cosmopolitan distribution and also traditionally consumed as food in anatolia. This study aims to optimize the extraction parameters in the pressurized liquid extraction (PLE) system and to search some beneficial properties of this plant. After the optimal extraction conditions was determined, the effect of PLE conditions on antioxidant properties was studied by using plant extracts in terms of total phenolic contents, free radical scavenging capacities and reducing power. A solvent including 1 M NaOH and water (1:99), 60 min of extraction time, 40 o C of extraction temperature and 1500 psi of pressure were optimized and found as the most productive operating conditions for PLE in the folic acid determination. Mainly, optimization of PLE conditions were carried out by considering folic acid amounts. Although antioxidant activity levels differ depending on solvent components, the similar results were obtained such in the other optimization parameters.

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Development of a fast MECK method for determination of 5-HMF in honey samples

Cited by 83 publications

References 21 publications

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

Assessment of the fitness for purpose utilisation of 5-hydroxymethyl-2-fufural quantification analysis in FAPAS proficiency tests

Optimization Of Extraction Parameters For Folic Acid And Antioxidant Compounds From An Edible Plant (Polygonum Cognatum Meissn) Using Pressurized Liquid Extraction (PLE) System

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