Paper platform for reflectometric determination of furfural and hydroxymethylfurfural in sugarcane liquor

Abstract

Cachaça is the popular name of sugarcane liquor obtained from fermented sugarcane mash broth. This is one of the most popular alcoholic beverages in Brazil and is gaining ground in the global market. One of the quality parameters established by Brazilian law is the sum of the concentrations of furfural and hydroxymethylfurfural, two compounds that give the beverage an unpleasant taste and have mutagenic potential. These two substances are usually determined by chromatographic techniques that employ toxic organic solvents that can be damaging to the health of the operator and to the environment. This paper describes the development of a new methodology to determine furfural and hydroxymethylfurfural in sugarcane liquor using a diffuse reflectance technique coupled with limited-area spot-testing on a paper platform. The new method presented LOQ values of 0.74 mg L −1 for furfural and 1.27 mg L −1 for hydroxymethylfurfural. Recoveries in the ranges 89.5-108% (furfural) and 96.3-106% (hydroxymethylfurfural) indicated that there was no significant influence of the matrix in determination of the analytes. The method was applied using eleven sugarcane liquor samples from different locations in Brazil.

A paper platform for colorimetric determination of aluminum hydrochloride in antiperspirant samples

“…Hydrophobic wax barriers (15 mm diameter, 0.75 mm thickness) were designed as described by Milani and co-workers [28], using graphical software (CorelDRAW X5). The printing was performed onto Whatman No.…”

Colorimetric Detection of Furfural with Enhanced Visible Absorption of Furfural-DNPH in Basic Conditions

“…Furfurals such as hydroxymethylfurfural (HMF) and furfural (FF) are intermediary aldehyde compounds that occur during the formation of pigments (melanoidins), which are closely linked to mechanisms such as caramelization and Maillard reactions. − Furfurals are generated mainly by the 1,2-enolization pathway via 3-deoxyosone, , where the degradation of hexoses, through direct enolization in the Maillard reaction, is the initial step. , These compounds are commonly produced by heat-induced food processing and storage and are present in trace levels in foods depending on the processing condition and storage time. Subsequently, they can serve as indicators of the extent of the Maillard reaction and markers of heating processes in many products that contain sugars. − , Above a certain limit, when adsorbed in the body, these compounds have negative impacts on human health, affecting the central nervous system, kidneys, liver, and other organs . This makes it important to develop a simple, fast, and sensitive method that can determine their concentration in various foods, such as baked goods, milk, and beers, and to investigate the relationship between the degree of heat treatment and the content of furfural compounds. − Furfural analysis is also a useful tool for assessing the aging of solid insulation in oil-immersed transformers since furanic compounds found in transformers are solely formed by the degradation of cellulosic insulation …”

“…Subsequently, they can serve as indicators of the extent of the Maillard reaction and markers of heating processes in many products that contain sugars. [2][3][4]7 Above a certain limit, when adsorbed in the body, these compounds have negative impacts on human health, affecting the central nervous system, kidneys, liver, and other organs. 8 This makes it important to develop a simple, fast, and sensitive method that can determine their concentration in various foods, such as baked goods, milk, and beers, and to investigate the relationship between the degree of heat treatment and the content of furfural compounds.…”

“…Based on this mechanism, this may be limited only to the detection of furfural, which can form conjugation through the resulting product from furfural and aniline (1:2 equiv), and is therefore not applicable to HMF and other aldehydes. Based on the Winkler method, a solution containing p -aminobenzoic acid, barbituric acid, and hydrochloric acid is used to detect furfural and HMF in sugarcane liquor using a diffuse reflectance technique coupled with limited-area spot-testing on a paper platform . Recently, a Seliwanoff reagent (resorcinol-HCl) has been employed for reaction with HMF in honey, which yields a red-color xanthenoid complex through the condensation reaction of two equivalents of resorcinol and HMF .…”

Evaluation of toxic compounds and quality parameters on the aged Brazilian sugarcane spirit

“…Inappropriate production practices, coupled with the complexity of the cachaça matrix compromise the product quality and favor the appearance of organic and inorganic contaminants, which are frequently found in the beverage and demand great attention due to its toxicity, as well as loss of quality. Aging process to improve the characteristics of cachaça can cause the emergence of toxic compounds, as well as in the production of other alcoholic beverages, organic and inorganic contaminants that generate great concern, as they bring many damage to health (García et al, 1999;Roses et al, 1997;Riachi et al, 2014;Milani et al, 2017).…”