Research Article
BibTex RIS Cite

Year 2023, Volume: 6 Issue: 2, 71 - 78, 18.12.2023

Senem Şanlı , Halil Ozan Saraç

https://doi.org/10.54565/jphcfum.1392507

Abstract

References

  • Husoy, T., Haugen, M., Murkovic, M., Jöbstl, D., Stølen, L. H., Bjellaas, T., 2008. Dietary exposure to 5-hydroxymethylfurfural from Norwegian food and correlations with urine metabolites of short-term exposure. Food and Chem. Tox. 46(12): 3697–3702.
  • Ferrer, E., Alegria, A., Farre, R., Abellan, P., Romero, F., 2002. High-performance liquid chromatographic determination of furfural compounds in infant formulas. Change during heat treatment and storage. J. Chrom. A 947 (1): 85–95. [3] Quintas, M.A.C., Branda, T.R.S., Silva, C.L.M. 2007. Modelling color changes during the caramelisation reaction. J. Food Eng. 83: 483–491.
  • Hidalgo, F.J., Zamora, R., 2000. The role of lipids in nonenzymatic browning. Grasas y Aceites 51: 35– 49.
  • Rufian-Henares, J.A., Delgado-Andrade, C., Morales, F.J., 2009. Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry. Food Chemistry 114: 93–99.
  • Imperiale, S., Morozova, K., Ferrentino, G., Alam, M. R., & Scampicchio, M. 2022. Fast Detection of 5-Hydroxymethylfurfural in Dulce de Leche by SPE-LC–MS. Food Analytical Methods, 15(1), 1-9.
  • Ramirez-Jimenez, A., Villanova, B.G. and Hernandez, E.G., 2000. Hydroxymethylfurfural and methylfurfural content of selected bakery products. Food Res. Int. pp. 833–838.
  • Arribas-Lorenzo, G., Morales, F.J., 2010. "Estimation of dietary intake of 5- hydroxymethylfurfural and related substances from coffee to Spanish population". Food and Chem. Tox. 48 (2): 644–9.
  • Babsky, N.E., Toribio, J.L., Lozano, J.E., 1986. Influence of storage on the composition of clarified apple juice concentrate. J. Food Sci. 51: 564–567.
  • Fallico, B., Arena, E., Zappala, M., 2003. Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chem. 81(4): 569–573.
  • Teixidio, E., Nunez, O., Santos, F.J., Galceran, M.T., 2011. 5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography. Food Chem. 126: 1902–1908.
  • Baldwin, I.T., Staszak-Kozinski L., Davidson R., 1994. Up in smoke: I. Smoke-derived germination cues for postfire annual, Nicotiana attenuata torr. ex. Watson. J. Chem. Eco. 20: 2345– 2371.
  • Bozkurt, H., Gögüs, F., Eren, S. 1999. Nonenzymatic browning reactions in boiled grape juice and its models during storage. Food Chem. 64: 89–93.
  • Ulbricht, R.J., Northup, S.J., Thomas, J.A., 1984. A Rewiev of 5-hydroxymethylfurfural (HMF) in parenteral solution. Fundamental and Applied Toxicology 4: 843–853.
  • Janzowski, C., Glaab, V., Samımı, E., Schlatter, J., Eisebbrand, G. 2000. 5-Hydroxymethylfurfural: assessment of mutagenicity, DNA-damaging potential and reactivity towards cellular glutation. Food and Chem. Tox. 38: 801–809.
  • Archer, M.C., Bruce, W.R., Chan, C.C., Carpet, D.E., Medline, A., Roncucci, L., Stamps, D., Zhang, X.M., 1992. Aberrant crypt foci and microadenoma as markers for colon cancer. Enviromental Health Perspectives 98: 195–197.
  • Zhang, X.M., Chan C.C., Stamp D., Minkin S., Archer M.C., Bruce W.R., 1993. Initiation and promotion of colonic aberrant crypt foci in rats by 5- hydroxymethyl-2-furaldehyde in thermolyzed sucrose. Carcinogenesis 14: 773–775.
  • Miyakawa, Y., Nishi Y., Kato K., Sato H., Takahashi M., Hayashi Y., 1991. Initiating activity of eight pyrolysates of carbohydrates in a two stage mouse skin tumorigenesis model. Carcinogenesis 12: 1169–1173.
  • Malec, L.S., Llosa, R.A., Naranjo, G.B., Vigo, M.S., 2005. Loss of available lysine during processing of different dulce de leche formulations. Int. J. Dairy Technol. 58 (3), 164–168.
  • Penci, M.C., Marín, M.A., 2016. Dulce De Leche: Technology, Quality, and Consumer Aspects of the Traditional Milk Caramel of South America. In Traditional Foods, pp. 123–136.
  • Keeney, M., Bassette, R., 1959. Detection of intermediate compounds in the early stages of browning reaction in milk products. J. Dairy Sci. 42 (6), 945–960.
  • Francisquini, J.d’Almeida, de Oliveira, L.N., Pereira, J.P.F., Stephani, R., Perrone, I.T., da Silva, P.H.F., 2016. Avaliaçao da intensidade da reaçao de Maillard, de atributos físico-químicos e analise de textura em doce de leite. Rev. Ceres 63 (5), 589–596.
  • Pavlovic, S., Santos, R.C., Gloria, M.B.A., 1994. Maillard reaction during the processing of ‘Doce de leite’. J. Sci. Food Agric. 66 (2), 129–132.
  • Albala-Hurtado, S., Veciana-Nogues, M.T., Izquierdo-Pulido, M., Vidal-Carou, M.C., 1997. Determination of free and total furfural compounds in infant milk formulas by high-performance liquid chromatography. J. Agric. Food Chem. 45 (6), 2128–2133.
  • Chavez-Servin, J.L., Castellote, A.I., Lopez-Sabater, M.C., 2005. Analysis of potential and free furfural compounds in milk-based formulae by high-performance liquid chromatography. Evolution during storage. J. Chromatogr. A 1076, 133–140.
  • Morales FJ, van Boekel M.A.J.S. 1998. A study on advanced Maillard reaction in heated casein/sugar solutions: colour formation. Int. Dairy J., 8:907–915.
  • Chavez-Servin, J.L., Castellote, A.I., Lopez-Sabater, M.C., 2005. Analysis of potential and free furfural compounds in milk-based formulae by high-performance liquid chromatography. Evolution during storage. J. Chromatogr. A 1076, 133–140.
  • Morales, F.J., 2009. Hydroxymethylfurfural (HMF) and related compounds. Process Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks, pp. 135–174.
  • Barrera, J., Pedreschi, F., Gómez, J. P., Zúñiga, R. N., & Mariotti-Celis, M. S. 2021. In house validation for the direct determination of 5-hydroxymethyl-2-furfural (HMF) in “Dulce de Leche”. J. Food Comp. Anal., 95, p. 103665.
  • Morales FJ, Romero C, Jimenez-Perez S. 1997. Chromatographic determination of bound hydroxymethylfurfural as an index of milk protein glycosylation. J. Agric. Food Chem., 45:1570-1573.
  • ICH, ICH, Topic Q2A Validation of Analytical Procedures Methodology, Geneva, Switzerland, 2000.
  • C. M. Riley and T. W. Rosanske, Development and Validation of Analytical Methods, Elsevier, New York, NY, USA, 1996.
  • M. E. Swartz and I. S. Krull, Analytical Method Development and Validation, Marcel Dekker Inc., New York, NY, USA, 1997.
  • Rao, T.N., 2018. Validation of analytical methods. Validation of Analytical Methods – a Sampling of Current Approaches (Vol. 55, pp. 600A-608A). InTech. https://doi.org/10.5772/intechopen.72087.
  • Gaze L, Costa M, Monteiro M, Lavorato J, Conte C, Raices R, Cruz A, Freitas M. 2015. Dulce de Leche, a typical product of Latin America: characterisation by physicochemical, optical and instrumental methods. Food Chem. 169:471–477. doi:10.1016/j.foodchem.2014.08.017.
  • Francisquini J, Rocha J, Martins E, Stephani R, Fonseca Da Silva P, Renhe I, Perrone ÍT, Fernandes De Carvalho A. 2019. 5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche. J Dairy Res. 86(4):477–482. doi:10.1017/S0022029919000815.
  • Morales, F.J., Martin, S., Açar, O.C., Arribas-Lorenzo, G., Gokmen, V., 2009. Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/ benefit approach. Eur. Food Res. Technol. 228 (3), 345–354. https://doi.org/ 10.1007/s00217-008-0940-9.

A Novel HPLC Method for Rapid Determination of HMF in Dulce de Leche: A Potential Tool for Quality Control

Year 2023, Volume: 6 Issue: 2, 71 - 78, 18.12.2023

Senem Şanlı , Halil Ozan Saraç

https://doi.org/10.54565/jphcfum.1392507

Abstract

A validated isocratic method utilizing reverse-phase high-performance liquid chromatography (RP-HPLC) was developed for the quantification of hydroxymethylfurfural (HMF) in five distinct commercially available Dulce de Leche samples that are sold in Turkish markets. The X-Terra RP-18 column, which has dimensions of 150 × 4.60 mm i.d. and a particle size of 5 μm, was selected for the stationary phase. The separation process was conducted isocratically by utilizing a methanol-water mixture (10:90, v/v) containing 1% TCA as the mobile phase. The separation was carried out at a temperature of 25 oC and a flow rate of 0.5 mL/min. The detection was performed at a wavelength of 284 nm. The methodology exhibited favorable selectivity and linearity, as evidenced by a correlation coefficient (r) exceeding 0.999. The obtained values for the limit of detection (LOD) and limit of quantification (LOQ) were 0.0019 μg/mL and 0.0059 μg/mL, respectively. Additionally, the recovery rate was determined to be 95.45%. Furthermore, it has been reported that the levels of HMF in commercially available Dulce de Leche originating from Turkey vary between 50.55 and 90.18 mg/kg for the total HMF content.

Keywords

HMF HPLC 5-hydroxymethyl-2-furfural Food analysis Dairy product Dulce de Leche Validation

References

  • Husoy, T., Haugen, M., Murkovic, M., Jöbstl, D., Stølen, L. H., Bjellaas, T., 2008. Dietary exposure to 5-hydroxymethylfurfural from Norwegian food and correlations with urine metabolites of short-term exposure. Food and Chem. Tox. 46(12): 3697–3702.
  • Ferrer, E., Alegria, A., Farre, R., Abellan, P., Romero, F., 2002. High-performance liquid chromatographic determination of furfural compounds in infant formulas. Change during heat treatment and storage. J. Chrom. A 947 (1): 85–95. [3] Quintas, M.A.C., Branda, T.R.S., Silva, C.L.M. 2007. Modelling color changes during the caramelisation reaction. J. Food Eng. 83: 483–491.
  • Hidalgo, F.J., Zamora, R., 2000. The role of lipids in nonenzymatic browning. Grasas y Aceites 51: 35– 49.
  • Rufian-Henares, J.A., Delgado-Andrade, C., Morales, F.J., 2009. Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry. Food Chemistry 114: 93–99.
  • Imperiale, S., Morozova, K., Ferrentino, G., Alam, M. R., & Scampicchio, M. 2022. Fast Detection of 5-Hydroxymethylfurfural in Dulce de Leche by SPE-LC–MS. Food Analytical Methods, 15(1), 1-9.
  • Ramirez-Jimenez, A., Villanova, B.G. and Hernandez, E.G., 2000. Hydroxymethylfurfural and methylfurfural content of selected bakery products. Food Res. Int. pp. 833–838.
  • Arribas-Lorenzo, G., Morales, F.J., 2010. "Estimation of dietary intake of 5- hydroxymethylfurfural and related substances from coffee to Spanish population". Food and Chem. Tox. 48 (2): 644–9.
  • Babsky, N.E., Toribio, J.L., Lozano, J.E., 1986. Influence of storage on the composition of clarified apple juice concentrate. J. Food Sci. 51: 564–567.
  • Fallico, B., Arena, E., Zappala, M., 2003. Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chem. 81(4): 569–573.
  • Teixidio, E., Nunez, O., Santos, F.J., Galceran, M.T., 2011. 5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography. Food Chem. 126: 1902–1908.
  • Baldwin, I.T., Staszak-Kozinski L., Davidson R., 1994. Up in smoke: I. Smoke-derived germination cues for postfire annual, Nicotiana attenuata torr. ex. Watson. J. Chem. Eco. 20: 2345– 2371.
  • Bozkurt, H., Gögüs, F., Eren, S. 1999. Nonenzymatic browning reactions in boiled grape juice and its models during storage. Food Chem. 64: 89–93.
  • Ulbricht, R.J., Northup, S.J., Thomas, J.A., 1984. A Rewiev of 5-hydroxymethylfurfural (HMF) in parenteral solution. Fundamental and Applied Toxicology 4: 843–853.
  • Janzowski, C., Glaab, V., Samımı, E., Schlatter, J., Eisebbrand, G. 2000. 5-Hydroxymethylfurfural: assessment of mutagenicity, DNA-damaging potential and reactivity towards cellular glutation. Food and Chem. Tox. 38: 801–809.
  • Archer, M.C., Bruce, W.R., Chan, C.C., Carpet, D.E., Medline, A., Roncucci, L., Stamps, D., Zhang, X.M., 1992. Aberrant crypt foci and microadenoma as markers for colon cancer. Enviromental Health Perspectives 98: 195–197.
  • Zhang, X.M., Chan C.C., Stamp D., Minkin S., Archer M.C., Bruce W.R., 1993. Initiation and promotion of colonic aberrant crypt foci in rats by 5- hydroxymethyl-2-furaldehyde in thermolyzed sucrose. Carcinogenesis 14: 773–775.
  • Miyakawa, Y., Nishi Y., Kato K., Sato H., Takahashi M., Hayashi Y., 1991. Initiating activity of eight pyrolysates of carbohydrates in a two stage mouse skin tumorigenesis model. Carcinogenesis 12: 1169–1173.
  • Malec, L.S., Llosa, R.A., Naranjo, G.B., Vigo, M.S., 2005. Loss of available lysine during processing of different dulce de leche formulations. Int. J. Dairy Technol. 58 (3), 164–168.
  • Penci, M.C., Marín, M.A., 2016. Dulce De Leche: Technology, Quality, and Consumer Aspects of the Traditional Milk Caramel of South America. In Traditional Foods, pp. 123–136.
  • Keeney, M., Bassette, R., 1959. Detection of intermediate compounds in the early stages of browning reaction in milk products. J. Dairy Sci. 42 (6), 945–960.
  • Francisquini, J.d’Almeida, de Oliveira, L.N., Pereira, J.P.F., Stephani, R., Perrone, I.T., da Silva, P.H.F., 2016. Avaliaçao da intensidade da reaçao de Maillard, de atributos físico-químicos e analise de textura em doce de leite. Rev. Ceres 63 (5), 589–596.
  • Pavlovic, S., Santos, R.C., Gloria, M.B.A., 1994. Maillard reaction during the processing of ‘Doce de leite’. J. Sci. Food Agric. 66 (2), 129–132.
  • Albala-Hurtado, S., Veciana-Nogues, M.T., Izquierdo-Pulido, M., Vidal-Carou, M.C., 1997. Determination of free and total furfural compounds in infant milk formulas by high-performance liquid chromatography. J. Agric. Food Chem. 45 (6), 2128–2133.
  • Chavez-Servin, J.L., Castellote, A.I., Lopez-Sabater, M.C., 2005. Analysis of potential and free furfural compounds in milk-based formulae by high-performance liquid chromatography. Evolution during storage. J. Chromatogr. A 1076, 133–140.
  • Morales FJ, van Boekel M.A.J.S. 1998. A study on advanced Maillard reaction in heated casein/sugar solutions: colour formation. Int. Dairy J., 8:907–915.
  • Chavez-Servin, J.L., Castellote, A.I., Lopez-Sabater, M.C., 2005. Analysis of potential and free furfural compounds in milk-based formulae by high-performance liquid chromatography. Evolution during storage. J. Chromatogr. A 1076, 133–140.
  • Morales, F.J., 2009. Hydroxymethylfurfural (HMF) and related compounds. Process Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks, pp. 135–174.
  • Barrera, J., Pedreschi, F., Gómez, J. P., Zúñiga, R. N., & Mariotti-Celis, M. S. 2021. In house validation for the direct determination of 5-hydroxymethyl-2-furfural (HMF) in “Dulce de Leche”. J. Food Comp. Anal., 95, p. 103665.
  • Morales FJ, Romero C, Jimenez-Perez S. 1997. Chromatographic determination of bound hydroxymethylfurfural as an index of milk protein glycosylation. J. Agric. Food Chem., 45:1570-1573.
  • ICH, ICH, Topic Q2A Validation of Analytical Procedures Methodology, Geneva, Switzerland, 2000.
  • C. M. Riley and T. W. Rosanske, Development and Validation of Analytical Methods, Elsevier, New York, NY, USA, 1996.
  • M. E. Swartz and I. S. Krull, Analytical Method Development and Validation, Marcel Dekker Inc., New York, NY, USA, 1997.
  • Rao, T.N., 2018. Validation of analytical methods. Validation of Analytical Methods – a Sampling of Current Approaches (Vol. 55, pp. 600A-608A). InTech. https://doi.org/10.5772/intechopen.72087.
  • Gaze L, Costa M, Monteiro M, Lavorato J, Conte C, Raices R, Cruz A, Freitas M. 2015. Dulce de Leche, a typical product of Latin America: characterisation by physicochemical, optical and instrumental methods. Food Chem. 169:471–477. doi:10.1016/j.foodchem.2014.08.017.
  • Francisquini J, Rocha J, Martins E, Stephani R, Fonseca Da Silva P, Renhe I, Perrone ÍT, Fernandes De Carvalho A. 2019. 5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche. J Dairy Res. 86(4):477–482. doi:10.1017/S0022029919000815.
  • Morales, F.J., Martin, S., Açar, O.C., Arribas-Lorenzo, G., Gokmen, V., 2009. Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/ benefit approach. Eur. Food Res. Technol. 228 (3), 345–354. https://doi.org/ 10.1007/s00217-008-0940-9.
There are 36 citations in total.

Details

Primary Language English
Subjects Metrology, Applied and Industrial Physics, Material Production Technologies
Journal Section Articles
Authors

Senem Şanlı 0000-0002-9379-4393

Halil Ozan Saraç 0000-0002-8764-5404

Publication Date December 18, 2023
Submission Date November 17, 2023
Acceptance Date November 29, 2023
Published in Issue Year 2023 Volume: 6 Issue: 2

Cite

APA Şanlı, S., & Saraç, H. O. (2023). A Novel HPLC Method for Rapid Determination of HMF in Dulce de Leche: A Potential Tool for Quality Control. Journal of Physical Chemistry and Functional Materials, 6(2), 71-78. https://doi.org/10.54565/jphcfum.1392507
AMA Şanlı S, Saraç HO. A Novel HPLC Method for Rapid Determination of HMF in Dulce de Leche: A Potential Tool for Quality Control. Journal of Physical Chemistry and Functional Materials. December 2023;6(2):71-78. doi:10.54565/jphcfum.1392507
Chicago Şanlı, Senem, and Halil Ozan Saraç. “A Novel HPLC Method for Rapid Determination of HMF in Dulce De Leche: A Potential Tool for Quality Control”. Journal of Physical Chemistry and Functional Materials 6, no. 2 (December 2023): 71-78. https://doi.org/10.54565/jphcfum.1392507.
EndNote Şanlı S, Saraç HO (December 1, 2023) A Novel HPLC Method for Rapid Determination of HMF in Dulce de Leche: A Potential Tool for Quality Control. Journal of Physical Chemistry and Functional Materials 6 2 71–78.
IEEE S. Şanlı and H. O. Saraç, “A Novel HPLC Method for Rapid Determination of HMF in Dulce de Leche: A Potential Tool for Quality Control”, Journal of Physical Chemistry and Functional Materials, vol. 6, no. 2, pp. 71–78, 2023, doi: 10.54565/jphcfum.1392507.
ISNAD Şanlı, Senem - Saraç, Halil Ozan. “A Novel HPLC Method for Rapid Determination of HMF in Dulce De Leche: A Potential Tool for Quality Control”. Journal of Physical Chemistry and Functional Materials 6/2 (December 2023), 71-78. https://doi.org/10.54565/jphcfum.1392507.
JAMA Şanlı S, Saraç HO. A Novel HPLC Method for Rapid Determination of HMF in Dulce de Leche: A Potential Tool for Quality Control. Journal of Physical Chemistry and Functional Materials. 2023;6:71–78.
MLA Şanlı, Senem and Halil Ozan Saraç. “A Novel HPLC Method for Rapid Determination of HMF in Dulce De Leche: A Potential Tool for Quality Control”. Journal of Physical Chemistry and Functional Materials, vol. 6, no. 2, 2023, pp. 71-78, doi:10.54565/jphcfum.1392507.
Vancouver Şanlı S, Saraç HO. A Novel HPLC Method for Rapid Determination of HMF in Dulce de Leche: A Potential Tool for Quality Control. Journal of Physical Chemistry and Functional Materials. 2023;6(2):71-8.

© 2018 Journal of Physical Chemistry and Functional Materials (JPCFM). All rights reserved.
For inquiries, submissions, and editorial support, please get in touch with nbulut@firat.edu.tr or visit our website at https://dergipark.org.tr/en/pub/jphcfum.

Stay connected with JPCFM for the latest research updates on physical chemistry and functional materials. Follow us on Social Media.

Published by DergiPark. Proudly supporting the advancement of science and innovation.https://dergipark.org.tr/en/pub/jphcfum