Short communication: Determination of potential 5-hydroxymethyl-2-furaldehyde and 2-furaldehyde compounds in follow-on milks and infant formulas using the high-performance liquid chromatography method

Demirhan, Buket Er; Sönmez, Ceren; Torul, Hilal; Tamer, Uğur; Yentür, Gülderen

doi:10.3168/jds.2014-8761

Cited by 21 publications

(5 citation statements)

References 20 publications

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“…Milk has special importance in the nutrition of people and especially children due to its rich nutritional content including protein and calcium (Er et al, 2010;Er Demirhan et al, 2015). Milk products should be safe in health as they are included in the diet and its consumption is required in all age groups.…”

Section: Introductionmentioning

confidence: 99%

“…Foodborne diseases caused by microorganisms, biotoxins and chemical pollutants pose a serious risk to human health (Samandoulougou et al, 2015). The occurrence of toxic compounds has a negative impact on the safety and nutritional value of foods (Er Demirhan et al, 2015). Histamine that is the causative agent of scombroid poisoning, is biogenic amine and is produced by microorganisms (Er et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Investigation of Histamine Levels in Pasteurized, High Heat-Treated Milk and Types of Cheese

Yılmaz

Demirhan

Demirhan³

2020

J microb biotech food sci

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Histamine is the most common and toxic biogenic amine in foods. The presence of histamine in some foods is considered as an indicator of microbiological quality and hygiene. In this study, it was aimed to investigate the amount of histamine in some milk and cheese consumed in Ankara. A total of 116 samples of 20 different pasteurized milk, 20 high heat-treated milk and 76 cheese samples (tulum cheese, white cheese, fresh kashar cheese, and labne cheese) were analyzed by enzyme-linked immunosorbent assay (ELISA) technique. As a result, In 29 (72.5%) of 40 milk samples, the presence of histamine was detected in concentrations ranging between 0.10 and 0.32 mg/L. The mean levels (±S.E) of histamine of milk samples were found to be 0.18±0.01 mg/L. In 58 (76.3 %) of 76 cheese samples, the presence of histamine was detected in concentrations ranging between 2.52 and 189.79 mg/kg. Regarding the tulum cheese, white cheese, fresh kashar cheese, and labne cheese samples, mean levels (±SE) of histamine in were found to be 56.60±12.56 mg/kg; 3.68±0.29 mg/kg; 4.88±0.35 mg/kg and 4.48±0.39 mg/kg, respectively. The mean levels of histamine of cheeses were higher than mean levels of histamine of milk. The differences between mean levels of histamine in milk samples and the mean levels of histamine in cheese samples were statistically significant (P<0.001). At present, there are no established limits on Turkish Food Codex for histamine concentrations in milk and cheeses.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Investigation of Histamine Levels in Pasteurized, High Heat-Treated Milk and Types of Cheese

Yılmaz

Demirhan

Demirhan³

2020

J microb biotech food sci

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“…become major strategies to analyze furfural compounds. For example,Demirhan et al (2015) used HPLC to measure5-HMF and F in milks and infant formulas Gaspar et al (2009). developed a method using direct immersion solid-phase microextraction (SPME) that extracted for 2 h at 25 ℃ and desorbed for 5 min, coupled to GC-FID or GC-TOF-MS for the direct analysis of 5-HMF, F and MF in liquid and water soluble foods Tsai et al (2012).…”

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confidence: 99%

A rapid and sensitive method for simultaneous quantification of seven furfural compounds in milk powder based on GC-MS/MS combined with QuEChERS method

Shi²,

Ren³

et al. 2021

FSTR

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A precise analysis method using gas chromatography coupled with triple quadrupole mass spectrometry (GC-MS/MS) was developed to detect seven furfural compounds in milk powder, including furfural, 2-acetylfuran, 5-methyl-2-furfural, 1-(5-methylfuran-2-yl)ethanone, 2(5H)-furanone, 5hydroxymethyl-2-furfural and furfuryl alcohol. Applying QuEChERS (quick, easy, cheap, effective, rugged, and safe) extraction methodology, the detection condition for all compounds was optimized to obtain good linearity between 0.001-2 mg/kg with correlation coefficients (R 2 ) above 0.9990. The recoveries for the seven furfurals from milk powder samples are 92.06-106.19 %, with intra-day relative standard deviation ranging from 0.01 % to 3.32 % and inter-day relative standard deviation from 0.09 % to 1.58 %.The limits of detection (LODs) were between 0.0003-0.001 mg/kg and the limits of quantification (LOQs) were in the range of 0.001-0.003 mg/kg. A total of 34 real samples were analyzed to estimate the reliability and practicality of the developed method. The results obtained in the samples studied showed that galactooligosaccharide and fructose evidently increased the content of 5-hydroxymethyl-2-furfural, and the levels of 2(5H)-furanone was positively connected to the proportion of carbohydrate, in milk powders.

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“…HMF and the total Maillard Reaction Products (MRPs) were then dosed in a number of baby food products collected from the market, not limited to milk-based infant formulas that represent the main field of analysis of the scientific literature, see for example [19,20]. Particular attention was paid to HMF that has not to exceed certain limit levels in foods intended for young children.…”

Section: Introductionmentioning

confidence: 99%

Quality and Safety in Commercial Baby Foods

Calabretti¹,

Calabrese²,

Campisi³

et al. 2017

JFNR

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Nutrient-rich baby foods are required with particularly high standards of quality and safety expressed through product specifications or attributes. These foods are generally subjected to thermal processes that could involve a reduction of essential elements, as well as in the formation of potentially harmful molecules. This paper aimed at detecting the presence, in some baby foods, of compounds derived from Maillard reactions, 5-hydroxymethylfurfural (HMF) and total Maillard Reaction Products (MRPs), as well as at evaluating the hypothetical levels of HMF daily intake by infants and children fed with the tested products. Baby food samples included milk powders, lyophilized meat-based foods, powdered creams based on cereals, homogenized jarred foods based on processed cheese, fish, vegetables, and meat. As far as the healthiness of the tested foods is concerned, significant quantities of total MRPs were found. The lyophilized meat-based foods samples showed the highest levels of total MRPs. At 380 nm, all the samples exceeded the total MRPs concentration of 1000 mg/100g. The analysis revealed the presence of HMF in all the samples under study. However, none of the samples exceeded the threshold concentration of 20 mg/Kg. The highest values were recorded for the category of lyophilized meat-based foods and for a sample of homogenized veal-based food. The results for the hypothetical daily levels of HMF intake by babies showed that, for the age group over 12 months, a value of 3.6 mg was reached. The largest percentage contribution was imputable to the homogenized jarred foods based on proteins and vegetables.

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Short communication: Determination of potential 5-hydroxymethyl-2-furaldehyde and 2-furaldehyde compounds in follow-on milks and infant formulas using the high-performance liquid chromatography method

Cited by 21 publications

References 20 publications

Investigation of Histamine Levels in Pasteurized, High Heat-Treated Milk and Types of Cheese

Investigation of Histamine Levels in Pasteurized, High Heat-Treated Milk and Types of Cheese

A rapid and sensitive method for simultaneous quantification of seven furfural compounds in milk powder based on GC-MS/MS combined with QuEChERS method

Quality and Safety in Commercial Baby Foods

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