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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2013

Autores

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

Revista

Título: Food Analytical Methods

Vol. 6 Nº 2

Páginas: 10-16

ISSN: 1936-9751

Editora: Springer Nature

Indexação

ISI Web of Knowledge - 9 Citações

Scopus - 7 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: 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).

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7