Selective extraction and enrichment of 5-hydroymethylfurfural from honey, molasses, jam and vinegar samples prior to sensitive determination by micro-volume UV-vis spectrophotometry

Bas S. D., GÜRKAN R.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.95, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 95
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.jfca.2020.103664
  • Dergi Adı: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: UA-CPE, 5-HMF, Food analysis, Food composition, Phenosafranine, Micro-volume UV vis spectrophotometry, PERFORMANCE LIQUID-CHROMATOGRAPHY, SOLID-PHASE MICROEXTRACTION, CLOUD-POINT EXTRACTION, SODIUM DODECYL-SULFATE, FURANIC COMPOUNDS, QUANTIFICATION, COMPONENTS, SEPARATION, BEVERAGES, HPLC
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

In this study, a new method was developed for the extraction/enrichment of 5-hydroxymethylfurfural (5-HMF) from sample matrix prior to analysis. The method is based on the selective formation of the imine adduct and ion-pair between 5-HMF and phenosafranine (weak base, PSF+) in the presence of sodium dodecyl sulfate (SDS) at pH 5.5 by the base induced disproportionation. Then, the complexes were enriched into the micellar phase of Triton X-114, diluted with ethanol, and detected at 532 nm by micro-volume UV-vis spectrophotometry. The variables affecting extraction efficiency were optimized. In optimal conditions, the calibration curves were over the range of 2-100 and 2-200 mu g L-1 with the detection limits of 0.53 and 0.75 mu g L-1 using 0.2 and 3.0 mL of 1.0 x 10(3) mol L-1 SDS. From enrichment of 15-mL sample, an enrichment factor of 37.5-fold was obtained. The accuracy/precision studies after spiking were performed, and observed to be in range of 97.3-102.3 % and 2.5-3.8% (10, 25 and 75 mu g L-1, n: 5). After validation, the method was applied to the analysis of the selected foods. From the results, it was observed that 5-HMF levels were in the range of 1.05-18.10 mg kg(-1) with a RSD% of 3.0-4.2 % and recovery of 95.5-98.0 % by sample extraction with sonication while they ranged from 1.15-18.05 mg kg(-1) with a RSD% of 3.0-4.2 % and recovery of 95-99 % without sonication. Finally, it was observed that the results obtained were in agreements with those of the modified White method, statistically validating the method.