Improved Colorimetric Determination for Furfural in Citrus Juices

Dinsmore, H. L.; Nagy, Steven

doi:10.1093/jaoac/57.2.332

Cited by 23 publications

(19 citation statements)

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“…The mobile phase was 1% KOH solution at a flow rate of 1.0 mL/min. Furfural was analyzed as described (Dinsmore and Nagy 1974), and also for the phenolic compounds (American Public Health Association 1985). The cell concentration was determined by constant weight method.…”

Section: Methodsmentioning

confidence: 99%

The Enhancement of Ammonia Pretreatment on the Fermentation of Rice Straw Hydrolysate to Xylitol

Deng

Wang

Zhang

et al. 2007

J Food Biochemistry

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In xylitol fermentation from rice straw hydrolysate by Candida tropicalis As2.1776, ammonia steeping was employed to pretreat the rice straw. Experimental results showed that the content of toxic compounds created in the hydrolysis process, such as acetic acid and phenolic compounds, was greatly reduced and the fermentation of the hydrolysate was enhanced. Xylitol fermentation was investigated in flasks and a 2-L bioreactor, respectively. The xylitol yield factor and volumetric productivity were 0.746 g/g and 0.686 g/(L·h) in the lab-flask fermentation, respectively. The corresponding results conducted in bioreactor fermentation were 0.689 g/g and 0.697 g/(L·h), respectively.

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Section: Methodsmentioning

confidence: 99%

The Enhancement of Ammonia Pretreatment on the Fermentation of Rice Straw Hydrolysate to Xylitol

Deng

Wang

Zhang

et al. 2007

J Food Biochemistry

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“…Product was also sent to the Citrus Research and Education Center (CREC), Lake Alfred, FL, for general analyses. Factors determined were "Brix (as measured on a Bausch and Lomb table-model refractometer with percent acid and temperature corrections made); percent acid (by titration with standard alkali and calculated as percent citric acid); ratio of "Brix to percent acid (calculated); furfural in singlestrength or reconstituted concentrates using a calorimetric method (Dinsmore and Nagy, 1974); limonin in single strength juices and reconstituted concentrates by the enzyme-linked immunoassay method (Jourdan et al, 1984); total glycosides, chiefly naringin, by the Davis Test (Davis, 1947); and color (evaluated subjectively as being either white, yellowish-white, brownish-yellow (chamois) or light pink. Data were analyzed using ANOVA and Duncan's New Multiple Range Test or Bonferroni-Dunn's Multiple Comparison Test (Miller, 1981) and simple linear correlation.…”

Section: Other Analysesmentioning

confidence: 99%

Quality of Florida‐Packed Retail Grapefruit Juices as Determined by Consumer Sensory Panels and Chemical and Physical Analyses

Fellers

Jager

Poole

et al. 1986

Journal of Food Science

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Six samples of each of 5 types of Florida-processed grapefruit juice obtained from the U.S. retail market during 1983 were evaluated for overall flavor and other quality attributes by 108-member consumer sensory panels. Grapefruit juice consumers found overall flavor acceptable and color about right, aroma and sweetness lacking (P < 0.01) and tartness and bitterness excessive (P < 0.01). Juices were measured for content of furfural, naringin, limonin, Brix and acid with Brix:acid ratio being calculated. Most factors varied according to type of product. Many correlation coefficients, although mostly low, were found significant between factors (P < 0.05). Panelists perceived bitterness to a measurable extent as tartness or lack of sweetness and did not clearly differentiate between these two sensory attributes.

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“…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%.…”

Section: Introductionmentioning

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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Improved Colorimetric Determination for Furfural in Citrus Juices

Cited by 23 publications

References 0 publications

The Enhancement of Ammonia Pretreatment on the Fermentation of Rice Straw Hydrolysate to Xylitol

The Enhancement of Ammonia Pretreatment on the Fermentation of Rice Straw Hydrolysate to Xylitol

Quality of Florida‐Packed Retail Grapefruit Juices as Determined by Consumer Sensory Panels and Chemical and Physical Analyses

HPLC Determination of Furfural and 5‐Hydroxymethylfurfural in Citrus Juices

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