Improved HPLC methodology for food control – furfurals and patulin as markers of quality

Gaspar, E.; Lucena, Ana F.

doi:10.1016/j.foodchem.2008.11.097

Cited by 71 publications

(50 citation statements)

References 14 publications

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“…For patulin analysis, two sample preparation procedures using SPE and MEPS were developed and associated with an improved reversed-phase HPLC methodology (Gaspar & Lucena, 2009). The purpose was to simplify the sample, liberating the patulin from its original matrix, and allowing therefore a better performance of the overall analytical method.…”

Section: Development Of Improved Analytical Methodologiesmentioning

confidence: 99%

“…The combined eluates were evaporated to dryness under vacuum; 7. After dissolution in (0.5 mL) acidified water the sample was analyzed using the previously mentioned improved HPLC methodology (Gaspar & Lucena, 2009);…”

Section: Spe-hplc/dad Methodologymentioning

confidence: 99%

“…Sampling was done using a volume of 2x25 μL of sample solution, being introduced through the stationary phase for three times, in order to remove the interferences and retain the patulin (illustrated in Figure 5, step 1); 4. The analyte was eluted using methanol (2 × (3 × 25 μL)) and after analyzed by HPLC using the previously described conditions (Gaspar & Lucena, 2009) (illustrated in Figure 5, steps 3 and 4);…”

Section: Meps-hplc/dad Methodologymentioning

confidence: 99%

“…Studies have been developed in several countries related with the occurrence of patulin; it has been identified in apples from Canada, England, United States, Australia (Sommer et al, 1974), South Africa (Leggott & Shephard, 2001), New Zealand (Moake et al, 2005, as cited in Walker, 1969 and Portugal (Gaspar & Lucena, 2009), and had also been found in apple juices from Canada (Moake et al, 2005, as cited in Scott et al, 1972) …”

Section: Sources and Natural Occurrencementioning

confidence: 99%

See 3 more Smart Citations

Patulin Analysis: Sample Preparation Methodologies and Chromatographic Approaches

Pires¹,

Lopes²,

Nunes³

et al. 2012

Ecotoxicology

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Section: Development Of Improved Analytical Methodologiesmentioning

confidence: 99%

Section: Spe-hplc/dad Methodologymentioning

confidence: 99%

Section: Meps-hplc/dad Methodologymentioning

confidence: 99%

Section: Sources and Natural Occurrencementioning

confidence: 99%

See 2 more Smart Citations

Patulin Analysis: Sample Preparation Methodologies and Chromatographic Approaches

Pires¹,

Lopes²,

Nunes³

et al. 2012

Ecotoxicology

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“…Also, a strong correlation between HMF and browning formation during storage of orange juice was reported (Robertson et al, 1986). From a regulation point of view, a maximum limit of 5 to 10 mg L -1 of HMF in fruit juices was established by the International Federation of Fruit Juice Processors (IFFJP) (Gaspar & Lucena, 2009). …”

Section: Changes In Furfural and 5-hydroxymethylfurfural (Hmf)mentioning

confidence: 99%

Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

Wibowo¹,

Grauwet²,

Gedefa³

et al. 2015

Food Research International

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For the first time, a multivariate approach combining targeted and untargeted data was used to obtain insight into quality changes in pasteurised mango juice (cv. 'Totapuri') as a function of storage (42 °C for 8 weeks). Mango juice samples were formulated with addition of different potential precursors for different quality-related chemical reactions: ascorbic acid, citric acid and sugars. Control (diluted mango puree with water), ascorbic acid-enriched (AA 250 and AA 500 ), citric acid-enriched (CA, CA+AA 250 and CA+AA 500 ) and sugar-enriched (S) samples were characterised for a range of targeted quality parameters as well as for a volatile fingerprint (untargeted). Selection of shelf-life markers or quality parameters significantly changing during shelf-life was performed over all formulations as well as per mango juice formulation. Our study showed that a common trend over all formulations was observed for colour values (VID > 0.90), while specific shelf-life markers were selected for each formulation. In acidified mango juice samples (CA, CA+AA 250 , CA+AA 500 ), more terpene oxides were selected compared to other formulations. In ascorbic acid-enriched samples (AA 250 , AA 500 , CA+AA 250 , CA+AA 500 ), furfural and ascorbic acid were significantly changing during shelf-life. It seems that the reaction pathways for compounds being formed or degraded upon shelf-life are clearly affected by the acidity level.

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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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Improved HPLC methodology for food control – furfurals and patulin as markers of quality

Cited by 71 publications

References 14 publications

Patulin Analysis: Sample Preparation Methodologies and Chromatographic Approaches

Patulin Analysis: Sample Preparation Methodologies and Chromatographic Approaches

Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

Determination of furanic compounds and acidity for Italian honey quality

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