High Performance Liquid Chromatography of Furfural and Hydroxymethylfurfural in Spirits and Honey

Jeuring, Hans J.; Küppers, F.J.E.M.

doi:10.1093/jaoac/63.6.1215

Cited by 55 publications

(62 citation statements)

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“…This may be expected because HMF can undergo further reaction during non-enzymic browning (Nursten 1990). A loss of HMF has also been reported while using the method of Jeuring and Kuppers (1980) where, as here, the sample was diluted in water (Bogdanov 2002). It is recommended in The Harmonized Methods of the Intl.…”

Section: Extract Stability Extract Stability Extract Stability Extracmentioning

confidence: 68%

“…It is recommended in The Harmonized Methods of the Intl. Honey Commission that the sample preparation of White (1979) be applied to honey extraction in water for the HPLC procedure of Jeuring and Kuppers (1980) (Bogdanov 2002). This involves the addition of potassium hexacyanoferrate and zinc acetate (White 1979).…”

Section: Extract Stability Extract Stability Extract Stability Extracmentioning

confidence: 99%

“…HMF has been reported in honey (Winkler 1955;White 1979;Jeuring and Kuppers 1980;Kim and Richardson 1992;Coco and others 1996;Anklam 1998;Nozal and others 2001), barley (Reuss 2001), brandy (Jeuring and Kuppers 1980), citrus juices, tomato products, syrup, grape juice, freeze-dried pears (Kim and Richardson 1992), wine (Bevilacqua and others 2004), coffee, caramel products, dried fruit, prune juice, and bread (McCamey and others 1990; Bachmann and others 1997). The presence of HMF may be an indication of spoilage, adulteration, or heat stress of the sugar-containing material (Bachmann and others 1997;Anklam 1998;Reuss 2001).…”

mentioning

confidence: 97%

“…Spectrophotometric procedures are still in use today for the determination of HMF in honey and other materials but require somewhat extensive sample preparation and the use of hazardous chemicals (Winkler 1955;White 1979). Reverse-phase high-performance liquid chromatography (RP-HPLC) has been used to analyze HMF in honey using 10% methanol in water as the mobile phase after minimal sample preparation (Jeuring and Kuppers 1980). An acetonitrile (ACN) and water gradient (up to 50% ACN) was applied to the water extract of honey after a solid phase extraction (SPE) cleanup step to remove interferences from the extract (Nozal and others 2001).…”

mentioning

confidence: 99%

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An Aqueous High-Performance Liquid Chromatographic Procedure for the Determination of 5-Hydroxymethylfurfural in Honey and Other Sugar-containing Materials

Risner

Kiser

Dube

2006

Journal of Food Science

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ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: A new : A new : A new : A new : A new, all aqueous high-per , all aqueous high-per , all aqueous high-per , all aqueous high-per , all aqueous high-perfor for for for formance liquid chr mance liquid chr mance liquid chr mance liquid chr mance liquid chromatogr omatogr omatogr omatogr omatography (HPL aphy (HPL aphy (HPL aphy (HPL aphy (HPLC) pr C) pr C) pr C) pr C) procedur ocedur ocedur ocedur ocedure for the deter e for the deter e for the deter e for the deter e for the determinamina-mina-minamination of 5-hydroxymethylfurfural (HMF) in honey and other sugar-containing materials was developed without tion of 5-hydroxymethylfurfural (HMF) in honey and other sugar-containing materials was developed without tion of 5-hydroxymethylfurfural (HMF) in honey and other sugar-containing materials was developed without tion of 5-hydroxymethylfurfural (HMF) in honey and other sugar-containing materials was developed without tion of 5-hydroxymethylfurfural (HMF) in honey and other sugar-containing materials was developed without harmful chemicals. The method involved dilution of the sample in water and the analysis of the diluent using an harmful chemicals. The method involved dilution of the sample in water and the analysis of the diluent using an harmful chemicals. The method involved dilution of the sample in water and the analysis of the diluent using an harmful chemicals. The method involved dilution of the sample in water and the analysis of the diluent using an harmful chemicals. The method involved dilution of the sample in water and the analysis of the diluent using an HPLC system equipped with an absorbance detector and a 30-mm sulfonated poly(styrene-divinylbenzene) HPLC system equipped with an absorbance detector and a 30-mm sulfonated poly(styrene-divinylbenzene) HPLC system equipped with an absorbance detector and a 30-mm sulfonated poly(styrene-divinylbenzene) HPLC system equipped with an absorbance detector and a 30-mm sulfonated poly(styrene-divinylbenzene) HPLC system equipped with an absorbance detector and a 30-mm sulfonated poly(styrene-divinylbenzene) cation ex cation ex cation ex cation ex cation exchange column. change column. change column. change column. change column. W W W W Water was used as the mobile phase at a high flo ater was used as the mobile phase at a high flo ater was used as the mobile phase at a high flo ater was used as the mobile phase at a high flo ater was used as the mobile phase at a high flow r w r w r w r w rate of 2.00 mL/min ate of 2.00 mL/min ate of 2.00 mL/min ate of 2.00 mL/min ate of 2.00 mL/min . . .. . U U U U Using this high sing this high sing this high sing this high sing this high flow rate in conjunction with a column heater set at 55 °C, HMF eluted in less than 4 min. Overall precision was flow rate in conjunction with a column heater set at 55 °C, HMF eluted in less than 4 min. Overall precision was flow rate in conjunction with a column heater set at 55 °C, HMF eluted in less than 4 min. Overall precision w...

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Section: Extract Stability Extract Stability Extract Stability Extracmentioning

confidence: 68%

Section: Extract Stability Extract Stability Extract Stability Extracmentioning

confidence: 99%

mentioning

confidence: 97%

mentioning

confidence: 99%

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An Aqueous High-Performance Liquid Chromatographic Procedure for the Determination of 5-Hydroxymethylfurfural in Honey and Other Sugar-containing Materials

Risner

Kiser

Dube

2006

Journal of Food Science

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“…Such ultraviolet-absorbing compounds co-eluted with furfural and HMF. Mijares et al (1984) used ethyl acetate to extract HMF from orange juice, and methylene chloride was used in the direct extraction of furfural and HMF from wine (Shimizu and Watanabe, 1979) and honey (Jeuring and Kuppers, 1980). Preliminary work with direct solvent extractions indicated that ethyl acetate and hexane were effective for furfural.…”

Section: Resultsmentioning

confidence: 99%

HPLC Determination of Furfural and 5‐Hydroxymethylfurfural in Citrus Juices

Lee

Rouseff

Nagy

1986

Journal of Food Science

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A rapid sample clean-up and chromatographic separation were developed to determine both furfural and 5-hydroxymetbylfurfural (HMF) in citrus juices. Furfural and HMF were isolated by using a C-18 cartridge, and quantified by isocratic elution with a&on&rile/water (lY85, v/v) as the mobile phase with a Radial-PAK C-18 column (100 x 8 mm i.d.). Detection was at 280 nm and the lower limit of detection for both compounds was 50 ppb. Recoveries between 94.0 and 101.2% were obtained for HMF added to orange juice. Recoveries of fmfural ranged between 96.8 and 103.9%. INTRODUCTIONTHE OCCURRENCE of furfural and 5hydroxymethylfurfural (HMF) in stored citrus products is recognized as an indication of quality deterioration (Berry and Tatum, 1965;Nagy et al., 1972;Nagy and Randall, 1973;Maraulja et al., 1973). Dinsmore and Nagy (1972) employed a distillation procedure to remove furfural from aged citrus juices; distillation was followed by calorimetric determination of furfural in the distillate. This method produced low recoveries and wide statistical variations in furfural concentration because of the instability of the colored reaction product. Later, Dinsmore and Nagy (1974) described an improved calorimetric method, which was based on the Stenhouse color reaction of furfural with aniline in acetic acid. Although more specific for furfural, the recoveries were still less than 38%. Recently, a more precise HPLC method (Marcy and Rouseff, 1984) was developed for determination of furfural, but the HPLC method required the identical distillation step which suffered from low recoveries. Meydav and Berk (1978) proposed a calorimetric method for determination of HMF in citrus products based on the thiobarbituric acid color reaction. A direct solvent extraction with diethyl ether was utilized to determine the degradative metabolites by gas-liquid chromatography (Tatum et al., 1975) or by thin-layer chromatography (Shaw et al., 1970), but only qualitative identifications were made. The objective of this study was to develop a sample preparation method for the simultaneous determination of turfural and HMF in citrus juices using a disposable C-18 cartridge.

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Determination of furanic compounds and acidity for Italian honey quality

Apriceno

Girelli

Scuto

et al. 2018

Flavour & Fragrance J

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The quality of honey is influenced by botanical origins and acidity. 5‐Hydroxymethyl‐2‐furaldehyde (HMF) is a well‐monitored indicator for freshness and quality, whereas no restriction is reported for 2‐furfural. The aim of the study is the determination of these compounds in 21 Italian honey samples through high‐performance liquid chromatography (HPLC). In order to validate the HPLC method, the detection and quantification limits (LOD and LOQ, respectively), recovery, precision (repeatability), and linearity were determined. The quantity of HMF extracted ranges from 3.35 to 43.21 mg/kg, and 2‐furfural is found only in chestnut and wood samples in the range of 0.3–1.7 mg/kg. In addition, the effect of storage time effect was investigated for HMF, 2‐furfural, and free and lactone acidities over a 4‐month period. Finally, another compound was revealed and, on the basis of attenuated total reflectance Fourier transform infrared (ATR‐FTIR) spectroscopy, HPLC mass spectrometry, UV spectra, and chromatographic results, is hypothesized to be 2‐(furan‐2‐methyl)‐4‐methoxyfuran‐3‐(2H)‐one. The absence of any aldehyde group in the proposed compound is confirmed by the 2,4‐dinitrophenylhydrazine spectroscopic method. Profiles of HMF, 2‐furfural, and the hypothesized furanic compound have been outlined according to the floral origin of the honey.

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High Performance Liquid Chromatography of Furfural and Hydroxymethylfurfural in Spirits and Honey

Cited by 55 publications

References 0 publications

An Aqueous High-Performance Liquid Chromatographic Procedure for the Determination of 5-Hydroxymethylfurfural in Honey and Other Sugar-containing Materials

An Aqueous High-Performance Liquid Chromatographic Procedure for the Determination of 5-Hydroxymethylfurfural in Honey and Other Sugar-containing Materials

HPLC Determination of Furfural and 5‐Hydroxymethylfurfural in Citrus Juices

Determination of furanic compounds and acidity for Italian honey quality

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