Quantification of 5-hydroxymethylfurfural in honey samples and acidic beverages using spectrophotometry coupled with ultrasonic-assisted cloud point extraction


GÜRKAN R. , ALTUNAY N.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.42, ss.141-151, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 42
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.jfca.2015.03.012
  • Dergi Adı: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Sayfa Sayıları: ss.141-151

Özet

The simple, cost-effective and fast preconcentration method using ultrasonic-assisted cloud point extraction (UA-CPE) has been developed for determination of 5-hydroxymethylfurfural (5-HMF) by means of spectrophotometry. The method is based on selective complex formation of 5-HMF with p-nitrophenylhydrazine (p-NPH) in presence of sodium dodecyl sulfate (SDS) as auxiliary ligand with counter charge at pH 4.0,and then extracted into the non-ionic surfactant, polyethylene glycol 4-tert-octylphenyl ether (Triton X-45). Under the optimized conditions, the calibration graph was rectilinear in the range of 6.5-275 mu g L-1 with two different calibration slopes in two linear regions with changing sensitivity. The limits of detection and quantification (LOD and LOQ) (3 sigma(blank)/m and 10 sigma(blank)/m) was 1.96 and 6.50 mu g L-1, and the precision (as RSD) for determination of 25,75 and 150 mu g L-1 of 5-HMF was in range of 2.10-3.65%. The method was successfully applied to the accurate and reliable determination of 5-HMF as an indicator of honey quality in different honey and acidic beverage samples. The accuracy of the method was statistically established by recoveries of spiked samples. The results of analysis by the developed method were found to be in good agreement with those obtained by the modified spectrophotometric White method. (C) 2015 Elsevier Inc. All rights reserved.