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 (pH = 3)/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.
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Acknowledgments
Trinidad Pérez Palacios acknowledges the funds provided by the Junta de Extremadura-Consejeria de Economía, Comercio e Innovación and the Fondo Social Europeo for her postdoctoral grant. Catarina Petisca wishes to thank the FCT for the grant SFRH/bd/48745/2008. This work has been supported by Project PTDC/AGR-ALI/101583/2008.
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Pérez-Palacios, T., Petisca, C., Melo, A. et al. Quantification of 5-Hydroxymethylfurfural in Coated Deep-Fried Products: Optimization of the Extraction Procedure by Using Statistical Design. Food Anal. Methods 6, 10–16 (2013). https://doi.org/10.1007/s12161-012-9404-8
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DOI: https://doi.org/10.1007/s12161-012-9404-8