High-performance liquid chromatographic determination of methyl anthranilate, hydroxymethylfurfural and related compounds in honey

Nozal, Marı́a J.; Bernal, José; Toribio, Laura; Jiménez, Juan J.; Martín, Margarita

doi:10.1016/s0021-9673(01)00702-6

Cited by 82 publications

(58 citation statements)

References 14 publications

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“…Methyl anthranilate can be quantitatively determined by distillation and subsequent photometry (White, 1966) by HPLC (Del Nozal et al, 2001) or by GC (Serra Bonvehi, 1988). Although many volatile compounds have been recently suggested as unifloral markers (see above) none of these has the status of an established marker compound, used for routine classification of unifloral honeys.…”

Section: Specific Volatile Markersmentioning

confidence: 99%

Physico-chemical methods for the characterisation of unifloral honeys: a review

2004

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Section: Specific Volatile Markersmentioning

confidence: 99%

Physico-chemical methods for the characterisation of unifloral honeys: a review

2004

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“…However, excessive heat treatment leads to the formation of hydroxymethylfurfural (HMF) and reduced honey quality. HMF value is virtually absent or very low in fresh honey and is high in honey that has been heated, stored in inadequate conditions, or adulterated with invert syrup (Nozal et al, 2001). Chemical properties of honey such as pH, mineral content and total acidity also affect HMF content.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characterization of some multifloral honeys from honeybees Apis mellifera collected in the Algerian northeast

Amri¹,

Ladjama²

2013

Afr. J. Food Sci.

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The characterization of some Algerian northeast honey was carried out on the basis of their physicochemical properties: moisture, hydroxymethylfurfural, diastase activity, pH, free, total and lactonic acidity, electrical conductivity, mineral and proline content. Studied samples are found to be low in moisture and therefore safe from fermentation, low in HMF level and high in diastase activity. Additionally, the diastase activity and the HMF content are widely recognized parameters indicating the freshness of honey. The quality of honey samples differs on account of various factors such as season, packaging and processing conditions, floral source, geographical origin and storage period. It is important that precautions should be taken to ensure standardization and rationalization of beekeeping techniques, manufacturing procedures and storing processes to improve honey quality.

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“…It often takes place when fructose or glucose solutions of high concentrations encounter high temperature or acid environment (Miyazawa and Funazukuri, 2006). 5-HMF has been identified in honey (Nozal et al, 2001;Lu et al, 2006), fruit juice (Burdurlu and Karadeniz, 2003), raisins (Palma and Taylor, 2001), beer (Castellari et al, 2001), oak wood (García-Romero et al, 1998), milk (Morales and Jimenez, 1999) and instant coffee (Charlton et al, 2002). A sequence of nonenzymatic browning reactions (the so-called Maillard reaction) are initiated during heat treatment of foods containing reducing sugars and amino acids.…”

Section: Introductionmentioning

confidence: 99%

Investigation on influencing factors of 5-HMF content in Schisandra

Lü

2007

J. Zhejiang Univ. - Sci. B

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Abstract:In order to investigate the influencing factors of 5-hydroxymethyl-2-furaldehyde (5-HMF) content in Schisandra, confirm the theory of 5-HMF deriving mainly from Schisandra processing course, and give some suggestions about the Schisandra processing method, the 5-HMF contents in decoctions of Schisandra under different heating temperature, decocting time, soaking time, processing methods and treatment with different solvents before decocting the Schisandra were measured by RP-HPLC method. The results showed that there is great difference of 5-HMF level in decoctions from differently processed Schisandra and unprocessed Schisandra; decocting time of 60 min has some effects on 5-HMF level in decoctions and there is certain quantity 5-HMF in processed Schisandra itself and very little 5-HMF in unprocessed Schisandra. Heating time, heating temperature and treating solvents all have effect on 5-HMF level in decoction of Schisandra. 5-HMF in Schisandra was mainly from processing course. Both long heating time and high heating temperature can increase 5-HMF level in Schisandra. The production of 5-HMF in Schisandra may have some relationships with some polar components, which can dissolve in water, ethanol and acetone, especially in ethanol. To control processing temperature, processing time and treatment with some solvent is very important for controlling 5-HMF level in Schisandra.

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High-performance liquid chromatographic determination of methyl anthranilate, hydroxymethylfurfural and related compounds in honey

Cited by 82 publications

References 14 publications

Physico-chemical methods for the characterisation of unifloral honeys: a review

Physico-chemical methods for the characterisation of unifloral honeys: a review

Physicochemical characterization of some multifloral honeys from honeybees Apis mellifera collected in the Algerian northeast

Investigation on influencing factors of 5-HMF content in Schisandra

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