Quantification of 5-Hydroxymethylfurfural in Coated Deep-Fried Products: Optimization of the Extraction Procedure by Usi
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Quantification of 5-Hydroxymethylfurfural in Coated Deep-Fried Products: Optimization of the Extraction Procedure by Using Statistical Design Trinidad Pérez-Palacios & Catarina Petisca & Armindo Melo & Isabel M. P. L. V. O. Ferreira
Received: 21 December 2011 / Accepted: 22 March 2012 # Springer Science+Business Media, LLC 2012
Abstract 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 (pH03)/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 μl 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 μg g−1. Keywords 5-Hydroxymethylfurfural . Extraction procedure optimization . Response surface methodology . Coated deepfried products
T. Pérez-Palacios : C. Petisca : A. Melo : I. M. P. L. V. O. Ferreira REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Química, Faculdade de Farmácia, Universidade do Porto, Rua Aníbal Cunha 164, 4099-030 Porto, Portugal T. Pérez-Palacios (*) Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Avda. de la Universidad s/n, 10071 Cáceres, Spain e-mail: [email protected]
Introduction Thermal processes are frequently used in the manufacturing and preparation of food products and have a strong impact on its final quality, being related with sensory properties, such us palatability, color, taste, aroma, and texture. However, some detrimental consequences of thermal processes come from the formation of potential mutagenic, carcinogenic, and cytotoxic compounds that are absent in fresh and untreated food. Well-known examples of these compounds are heterocyclic amines, nitrosamines, polycyclic aromatic hydrocarbons, acrylamide, and furans (Capuano and Fogliano 2011; Melo et al. 2008; Viegas et al. 2012). The formation of furan and its derivatives has been associated with thermal treatment of Maillard reaction precursors or lipids (Maga 1979; Mottram 1991). Alkylsubstitute furans are formed through the thermal oxidation of lipids (Tang et al. 1983), while furfuryl alcohol, furfural, and 5-hydroxymethylfurfural (HMF) derive from fructose, pentose, and hexose sugars, respectively (Swasti and Murkovic 2011; Gaspar and Lucena 2009). Most studies related to furanic compounds have focused on detecting and quantifying furan by headspace (HS) or HS-sol
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