Analytical Methods for the Determination of Furosine in Food Products

Singla, Rajeev K.; Dubey, Ashok Kumar; Ameen, Sara M.; Montalto, Shana; Parisi, Salvatore

doi:10.1007/978-3-319-76923-3_3

Cited by 4 publications

(2 citation statements)

References 46 publications

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Section: Introductionmentioning

confidence: 99%

“…Essentially, the most frequently employed techniques for quantification of the furosine content in honey are HPLC 14 , 16 and capillary zone electrophoresis (CZE) 17 . However, those chemical-based techniques are time-consuming, costly and require preliminary chemical preparation of the sample 16 , 17 . Therefore, a demand exists for a simple, low cost, handheld and fast method for real-time monitoring of the furosine content during the heat treatment and/or storage of honey.…”

Section: Introductionmentioning

confidence: 99%

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Assay of honey freshness by a novel optical technique

Mashhadi

Bavali

Mokhtari

2022

Sci Rep

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Assay of Maillard reaction products (e.g. furosine) is a reputable method for determination of the honey freshness. In this report, novel optical technique is proposed for real-time measurement of the changes of furosine content in honey. The method is based on the unidirectional energy transfer between two peaks of the doubled-peak fluorescence spectrum as secondary inner filter effect (2nd-IFE) in a specific arrangement of the laser induced fluorescence (LIF) setup. Proper optical parameters are defined accordingly, and affirmed to be dependent on the content of furosine in honey. It is shown that the introduced parameters are not sensitive to the LIF intensity fluctuations induced by the ambient noises and particularly alter due to the 2nd-IFE. Furosine level of 8 honey types with different botanical origin were chemically determined before and after the 1 year storage, and compared with the values of the devised spectral parameters. Proofs conducted that the proposed technique can be utilized for evaluation of the honey freshness.

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