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Year 2016, Volume 3, Issue 2, 91 - 97, 31.12.2016
https://doi.org/10.17350/HJSE19030000037

Abstract

References

  • 1. Capuano,E. And Fogliano,V. Acrylamide and 5-hydroxymethyl-furfural (HMF), A revieew of metobolosim, toxity, occurrence in food and mitiagtion strategies. LWTFood Sci. Technol., Vol. 44 Pages 793-810. 2011.
  • 2. Teixido, E., Nunez, O., Santos, FJ., Galceren, MT. 5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography. Food Chem Vol. 126, Pages 1192, 2011.
  • 3. Spano, N., Casula, L., Panzanelli, A., Pilo, MI., Piu, PC, Scanu, R., Tapparo, A., Sanna, G. A RP-HPLC determination of 5-hydroxymethylfurfural in honey - The case of strawberry tree honey. Talanta Vol: 68 Issue: 4 Pages: 1390-1395, 2006.
  • 4. Ameur LA, Rega B, Giampaoli P, Trystram G, BirlouezAragon I. The fate of furfurals and other volatile markers during the baking process of a model cookie. Food Chem Vol.:111, Issue 3, Pages 758-763758, 2008.
  • 5. Gaspar, EMSM., Lopes, JF. Simple gas chromatographic method for furfural analysis. J Chromatogr A, Vol. 1216, Issue 14, Pages 2762-2767, 2009.
  • 6. Rada-Mendoza, M., Sanz, ML., Olano, A., Villamiel, M. Formation of hydroxymethylfurfural and furosine during the storage of jams and fruit-based infant foods. Food Chem Vol.85, Issue , Pages 605-609, 2004.
  • 7. Kus, S., Gogus, F., Eren S., Hydroxymethyl furfural content of concentrated food products. Int J Food Properties Vol.8, Issue 2, Pages 367-375, 2005.
  • 8. Rada-Mendoza, M., Olano, A., Villamiel, M. Determination of hydroxymethylfurfural in commercial jams and in fruitbased infant foods. Food Chemistry Vol.79, Issue 4, Pages 513-516, 2002.
  • 9. Teixido, E., Moyano, E., Santos, FJ., Galceran, MT. Liquid chromatography multi-stage mass spectrometry for the analysis of 5-hydroxymethylfurfural in foods. J Chromatographia A Vol.1185, Issue 1, Pages 102-108, 2008.
  • 10. TS 12677, Spreaded dried mullberry, Turkısh Standard, 24.10.2000.
  • 11. TS 12477, Pekmez mass with decorticated fruits, Turkısh Standard, 17.11.2015
  • 12. TS 3958, Sour Cherry Jam, Turkısh Standard, 09.03.2010.
  • 13. Regulation on Turkish Food Codex, 29 December 2011 – 28157
  • 14. Winkler, O.: Beitrag zum Nachweis und zur Bestimmung von Oxymethylfurfural in Honigund Kunsthonig. Z. Lebensm. Forsch. 102, 160-167, 1955.
  • 15. White, J., Spectrophotometric Method for Hydroxymethylfurfural in Honey. J. AOAC, 509, 1979.
  • 16. Harmonısed Methods Of The Internatıonal Honey Commıssıon http://www.bee-hexagon.net/en/network. htm.
  • 17. Analytical Detection Limit Guidance & Laboratory Guide for Determining Method Detection Limits, Wisconsin Department of Natural Resources Laboratory Certification Program, April 1996.
  • 18. Bratinova S., Raffael B., Simoneau C. Guidelines for performance criteria and validation procedures of Analytical methods used in controls of food contact Materials. EUR 24105 EN - 1st edition 2009
  • 19. EURACHEM / CITAC Guide CG 4 Quantifying Uncertainty in Analytical Measurement Third Edition. www.eurachem.org.
  • 20. Kaya, A., Belibaglı, KB. Rheology of solid Gaziantep Pekmez. J Food Eng vol.54, Issue 3, Pages 221-226, 2002.
  • 21. Ercişli, S., Orhan, E. Chemical composition of white (Morusalba), red (Morusrubra) and black (Morusnigra) mulberry fruits. Food Chem 103: 1380–1384, 2007.
  • 22. Sengul, M., Ertugay, MF., Sengul, M. Rheological, physical and chemical characteristics of mulberry pekmez. Food Control, Vol. 16, Issue 1, Pages 73-76, 2005.
  • 23. Yildiz, O. Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme. Turkish Journal of Agriculture and Forestry, 37: 762-771, 2013.

Validation of HPLC Method for the Determination of 5-hydroxymethylfurfural in Pestil, Köme, Jam, Marmalade and Pekmez

Year 2016, Volume 3, Issue 2, 91 - 97, 31.12.2016
https://doi.org/10.17350/HJSE19030000037

Abstract

This study represents a high performance liquid chromatography HPLC method for the detection of 5-hydroxymethylfurfural in pestil, köme, jam and pekmez samples. The linearity, selectivity, decision limit, detection capability, detection limit, quantification limit, precision, recovery, ruggedness and measurement uncertainty of the method were determined. The developed method, simple and accurate, showed good recovery values 97-108% . The accuracy of the method expressed with the relative standard deviation was below 6%. The detection limit and quantification limit were 0.03 mg/kg and 0.10 mg/kg, respectively. HMF levels in pestil, köme, jam, marmalade and pekmez samples were determined using the validated method

References

  • 1. Capuano,E. And Fogliano,V. Acrylamide and 5-hydroxymethyl-furfural (HMF), A revieew of metobolosim, toxity, occurrence in food and mitiagtion strategies. LWTFood Sci. Technol., Vol. 44 Pages 793-810. 2011.
  • 2. Teixido, E., Nunez, O., Santos, FJ., Galceren, MT. 5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography. Food Chem Vol. 126, Pages 1192, 2011.
  • 3. Spano, N., Casula, L., Panzanelli, A., Pilo, MI., Piu, PC, Scanu, R., Tapparo, A., Sanna, G. A RP-HPLC determination of 5-hydroxymethylfurfural in honey - The case of strawberry tree honey. Talanta Vol: 68 Issue: 4 Pages: 1390-1395, 2006.
  • 4. Ameur LA, Rega B, Giampaoli P, Trystram G, BirlouezAragon I. The fate of furfurals and other volatile markers during the baking process of a model cookie. Food Chem Vol.:111, Issue 3, Pages 758-763758, 2008.
  • 5. Gaspar, EMSM., Lopes, JF. Simple gas chromatographic method for furfural analysis. J Chromatogr A, Vol. 1216, Issue 14, Pages 2762-2767, 2009.
  • 6. Rada-Mendoza, M., Sanz, ML., Olano, A., Villamiel, M. Formation of hydroxymethylfurfural and furosine during the storage of jams and fruit-based infant foods. Food Chem Vol.85, Issue , Pages 605-609, 2004.
  • 7. Kus, S., Gogus, F., Eren S., Hydroxymethyl furfural content of concentrated food products. Int J Food Properties Vol.8, Issue 2, Pages 367-375, 2005.
  • 8. Rada-Mendoza, M., Olano, A., Villamiel, M. Determination of hydroxymethylfurfural in commercial jams and in fruitbased infant foods. Food Chemistry Vol.79, Issue 4, Pages 513-516, 2002.
  • 9. Teixido, E., Moyano, E., Santos, FJ., Galceran, MT. Liquid chromatography multi-stage mass spectrometry for the analysis of 5-hydroxymethylfurfural in foods. J Chromatographia A Vol.1185, Issue 1, Pages 102-108, 2008.
  • 10. TS 12677, Spreaded dried mullberry, Turkısh Standard, 24.10.2000.
  • 11. TS 12477, Pekmez mass with decorticated fruits, Turkısh Standard, 17.11.2015
  • 12. TS 3958, Sour Cherry Jam, Turkısh Standard, 09.03.2010.
  • 13. Regulation on Turkish Food Codex, 29 December 2011 – 28157
  • 14. Winkler, O.: Beitrag zum Nachweis und zur Bestimmung von Oxymethylfurfural in Honigund Kunsthonig. Z. Lebensm. Forsch. 102, 160-167, 1955.
  • 15. White, J., Spectrophotometric Method for Hydroxymethylfurfural in Honey. J. AOAC, 509, 1979.
  • 16. Harmonısed Methods Of The Internatıonal Honey Commıssıon http://www.bee-hexagon.net/en/network. htm.
  • 17. Analytical Detection Limit Guidance & Laboratory Guide for Determining Method Detection Limits, Wisconsin Department of Natural Resources Laboratory Certification Program, April 1996.
  • 18. Bratinova S., Raffael B., Simoneau C. Guidelines for performance criteria and validation procedures of Analytical methods used in controls of food contact Materials. EUR 24105 EN - 1st edition 2009
  • 19. EURACHEM / CITAC Guide CG 4 Quantifying Uncertainty in Analytical Measurement Third Edition. www.eurachem.org.
  • 20. Kaya, A., Belibaglı, KB. Rheology of solid Gaziantep Pekmez. J Food Eng vol.54, Issue 3, Pages 221-226, 2002.
  • 21. Ercişli, S., Orhan, E. Chemical composition of white (Morusalba), red (Morusrubra) and black (Morusnigra) mulberry fruits. Food Chem 103: 1380–1384, 2007.
  • 22. Sengul, M., Ertugay, MF., Sengul, M. Rheological, physical and chemical characteristics of mulberry pekmez. Food Control, Vol. 16, Issue 1, Pages 73-76, 2005.
  • 23. Yildiz, O. Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme. Turkish Journal of Agriculture and Forestry, 37: 762-771, 2013.

Details

Primary Language English
Journal Section Research Article
Authors

Cemalettin BALTACI This is me
Gumushane University, Department of Food Engineering, Gumushane, TURKEY


Zeynep AKŞİT This is me
Gumushane University, Department of Food Engineering, Gumushane, TURKEY

Publication Date December 31, 2016
Application Date
Acceptance Date
Published in Issue Year 2016, Volume 3, Issue 2

Cite

Bibtex @ { hjse860020, journal = {Hittite Journal of Science and Engineering}, eissn = {2148-4171}, address = {Hitit Üniversitesi Mühendislik Fakültesi Kuzey Kampüsü Çevre Yolu Bulvarı 19030 Çorum / TÜRKİYE}, publisher = {Hitit University}, year = {2016}, volume = {3}, number = {2}, pages = {91 - 97}, doi = {10.17350/HJSE19030000037}, title = {Validation of HPLC Method for the Determination of 5-hydroxymethylfurfural in Pestil, Köme, Jam, Marmalade and Pekmez}, key = {cite}, author = {Baltacı, Cemalettin and Akşit, Zeynep} }
APA Baltacı, C. & Akşit, Z. (2016). Validation of HPLC Method for the Determination of 5-hydroxymethylfurfural in Pestil, Köme, Jam, Marmalade and Pekmez . Hittite Journal of Science and Engineering , 3 (2) , 91-97 . DOI: 10.17350/HJSE19030000037
MLA Baltacı, C. , Akşit, Z. "Validation of HPLC Method for the Determination of 5-hydroxymethylfurfural in Pestil, Köme, Jam, Marmalade and Pekmez" . Hittite Journal of Science and Engineering 3 (2016 ): 91-97 <https://dergipark.org.tr/en/pub/hjse/issue/59669/860020>
Chicago Baltacı, C. , Akşit, Z. "Validation of HPLC Method for the Determination of 5-hydroxymethylfurfural in Pestil, Köme, Jam, Marmalade and Pekmez". Hittite Journal of Science and Engineering 3 (2016 ): 91-97
RIS TY - JOUR T1 - Validation of HPLC Method for the Determination of 5-hydroxymethylfurfural in Pestil, Köme, Jam, Marmalade and Pekmez AU - CemalettinBaltacı, ZeynepAkşit Y1 - 2016 PY - 2016 N1 - doi: 10.17350/HJSE19030000037 DO - 10.17350/HJSE19030000037 T2 - Hittite Journal of Science and Engineering JF - Journal JO - JOR SP - 91 EP - 97 VL - 3 IS - 2 SN - -2148-4171 M3 - doi: 10.17350/HJSE19030000037 UR - https://doi.org/10.17350/HJSE19030000037 Y2 - 2022 ER -
EndNote %0 Hittite Journal of Science and Engineering Validation of HPLC Method for the Determination of 5-hydroxymethylfurfural in Pestil, Köme, Jam, Marmalade and Pekmez %A Cemalettin Baltacı , Zeynep Akşit %T Validation of HPLC Method for the Determination of 5-hydroxymethylfurfural in Pestil, Köme, Jam, Marmalade and Pekmez %D 2016 %J Hittite Journal of Science and Engineering %P -2148-4171 %V 3 %N 2 %R doi: 10.17350/HJSE19030000037 %U 10.17350/HJSE19030000037
ISNAD Baltacı, Cemalettin , Akşit, Zeynep . "Validation of HPLC Method for the Determination of 5-hydroxymethylfurfural in Pestil, Köme, Jam, Marmalade and Pekmez". Hittite Journal of Science and Engineering 3 / 2 (December 2016): 91-97 . https://doi.org/10.17350/HJSE19030000037
AMA Baltacı C. , Akşit Z. Validation of HPLC Method for the Determination of 5-hydroxymethylfurfural in Pestil, Köme, Jam, Marmalade and Pekmez. Hittite J Sci Eng. 2016; 3(2): 91-97.
Vancouver Baltacı C. , Akşit Z. Validation of HPLC Method for the Determination of 5-hydroxymethylfurfural in Pestil, Köme, Jam, Marmalade and Pekmez. Hittite Journal of Science and Engineering. 2016; 3(2): 91-97.
IEEE C. Baltacı and Z. Akşit , "Validation of HPLC Method for the Determination of 5-hydroxymethylfurfural in Pestil, Köme, Jam, Marmalade and Pekmez", Hittite Journal of Science and Engineering, vol. 3, no. 2, pp. 91-97, Dec. 2016, doi:10.17350/HJSE19030000037