Improved liquid chromatographic photo diode array mass spectrometric determination of 5-hydroxymethylfurfural and related furfurals in honey

Kasiotis, Konstantinos M.; Machera, Kyriaki

doi:10.1080/02772248.2016.1201674

Cited by 9 publications

(7 citation statements)

References 38 publications

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“…2‐Furfural has seldom been analysed with HMF, although its concomitant presence and abundance in honey is expected based on the formation pathway of 2‐furfural . Gaspar and Lucera investigated the presence of HMF and related furfurals in a small number of honey samples, whereas Kasiotis and Machera have detected, with high‐performance liquid chromatography–mass spectrometry (HPLC‐MS), 2‐furfural in some Greek honey samples, without taking into account the origin of the honey …”

Section: Introductionmentioning

confidence: 99%

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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Section: Introductionmentioning

confidence: 99%

Determination of furanic compounds and acidity for Italian honey quality

Apriceno

Girelli

Scuto

et al. 2018

Flavour & Fragrance J

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“…The limit was increased by 80 mg/kg for some countries or regions with tropical ambient temperatures. The same limits were also admitted by the European Union (Council Directive 2001/110/EC, 2001Kasiotis & Machera, 2017).…”

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confidence: 64%

“…Since honey is a unique product containing natural rich amino acid sources, vitamins, minerals, and biologically active compounds, it has medical value for health (Cilla et al, 2021; Kasiotis & Machera, 2017; Mokaya et al, 2020; Ozsahin & Kirecci, 2018; Perna et al, 2021). Although it has nutritional and medicinal properties, it may also produce some toxicological effects or unwanted compounds that have not been evaluated yet.…”

Section: Introductionmentioning

confidence: 99%

“…One of these compounds is 5‐hydroxymethylfurfural (5‐HMF) or hydroxymethylfurfural (HMF). 5‐HMF or HMF is an aromatic aldehyde formed by acid‐catalyzed dehydration reactions and the Maillard reaction based on reducing sugars (Kasiotis & Machera, 2017). The chemical structure of the HMF compound which is the intermediate of a well‐known heterocyclic Maillard reaction is shown in Figure 1 (Güray et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…In general, to determine HMF and related substances, high or ultra‐high‐performance liquid chromatography (HPLC or UHPLC) combined with ultraviolet (UV) detector, diode array (DAD) detector, or photodiode array (PDA) detector. Moreover, some other methods, such as micelle electrokinetic capillary chromatography, capillary electrophoresis, planar chromatography, and gas chromatography‐mass spectrometry were also used (Foo Wong et al, 2012; Kasiotis & Machera, 2017; Li et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Determination of hydroxymethylfurfural in Turkish honeys, pekmez (grape molasses), and jam samples byhigh‐performanceliquid chromatography with diode array detection

Elmastaş

Aydın

Umaz

et al. 2022

Food Processing Preservation

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Hydroxymethylfurfural (HMF) is a chemical contaminant that is not naturally present in carbohydrate‐containing food samples. The HMF amounts were changed between 4.8 and 214.1 mg/kg in honey; between 7.8 and 204.0 mg/kg in pekmez (grape molasses); between 5.9 and 22.4 mg/kg in strawberry jam; between 6.0 and 65.4 mg/kg in apricot jam; and between 9.2 and 55.9 mg/kg in cherry found by HPLC. The linear calibration plot of HMF was ranged from 0.05 to 10.0 μg/ml. The correlation coefficient was found to be 0.99997. LOD and LOQ values were found to be 12.0 and 40.0 ng/ml, respectively. According to the experimental results, HMF amounts of four honey samples, three pekmez (grape molasses) samples, one apricot jam, and one cherry jam for investigated samples were found to be higher than the permission amount of Turkish Food Codex. Novelty impact statement Based on experimental results in this study, if the honey is in a transparent package such as a glass, it should be stored in a dark environment. It would be healthier to prefer molasses produced by reliable brands at low temperatures under vacuum instead of molasses made with traditional methods in open boilers. Generally, since jams with high HMF amount have an overcooked or even burnt flavor, this is an extremely negative situation for consumers.

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Determination of Four Bitter Compounds in Caramel Colors and Beverages Using Modified QuEChERS Coupled with Liquid Chromatography-Diode Array Detector-Mass Spectrometry

Tang

et al. 2019

Food Anal. Methods

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Improved liquid chromatographic photo diode array mass spectrometric determination of 5-hydroxymethylfurfural and related furfurals in honey

Cited by 9 publications

References 38 publications

Determination of furanic compounds and acidity for Italian honey quality

Determination of furanic compounds and acidity for Italian honey quality

Determination of hydroxymethylfurfural in Turkish honeys, pekmez (grape molasses), and jam samples byhigh‐performanceliquid chromatography with diode array detection

Determination of Four Bitter Compounds in Caramel Colors and Beverages Using Modified QuEChERS Coupled with Liquid Chromatography-Diode Array Detector-Mass Spectrometry

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