Quantification of 5-Hydroxymethylfurfural in Coated Deep-Fried Products: Optimization of the Extraction Procedure by Using Statistical Design

• Type: Article in International Scientific Journal
• Date: 2013

Authors

Trinidad Perez Palacios (Author) Other; Catarina Petisca (Author) Other; Armindo Melo (Author) Other; Isabel M P L V O Ferreira (Author) FFUP

Journal

Title: Food Analytical Methods

Vol. 6 No. 2

Pages: 10-16

ISSN: 1936-9751

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 9 Citations

Scopus - 7 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-11Y

DOI: 10.1007/s12161-012-9404-8

Abstract (EN): This study describes for the first time the development and validation of an extraction procedure for the quantification of 5-hydroxymethylfurfural (HMF) in coated deep-fried products by liquid chromatography with photodiode array detection. The method entailed the extraction of HMF with ethyl acetate/hexane (4:1) followed by a concentration step with 40 mM sodium formate (pH = 3)/methanol (1:1). The optimum combination of the extraction variables was achieved by response surface methodology. Sample amount and concentration solvent volume showed a notable influence on HMF yield, while the effect of extraction solvent volume seemed to be less marked. From experimental results, 5 g of sample, 10 ml of the extraction solvent, and 550 mu l of the concentration solvent were selected as optimal combination. The consistency between predicted and experimented values as well as in the quality parameters was observed. Quantities of HMF in coated deep-fried fish products were 1.25 +/- 0.21 mu g g(-1).

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7