abstract
High concentrations of 5-hydroxymethylfurfural (HMF) in honey provide an indication of overheating under inappropriate storage conditions or aging. Conventional methods for determining HMF are cumbersome and require expensive equipment or hazardous reagents. Hence the aim of this study was to propose a new analytical tool for HMF determination in honey, using a low cost acoustic wave sensor. Volatile organic compounds (VOCs) of honey samples were extracted, using the solid phase microextraction (SPME) technique, and HMF was quantified, using a piezoelectric quartz crystal with gold electrodes coated with a layer of decamolybdodivanado phosphoric acid, sensitive to HMF. The reliability of the proposed method was confirmed after comparing the results of HMF quantification with those obtained by the conventional spectrophotometric White method, and no statistical differences were found (alpha = 0.05). (C) 2016 Elsevier Ltd. All rights reserved.
keywords
CHROMATOGRAPHY-MASS SPECTROMETRY; ACOUSTIC-WAVE SENSORS; GAS-CHROMATOGRAPHY; FOOD-PRODUCTS; REACTIVITY; OXIDATION; DIOXIDE; QUALITY; SAMPLES; 5-HMF
subject category
Chemistry; Food Science & Technology; Nutrition & Dietetics
authors
Verissimo, MIS; Gamelas, JAF; Evtuguin, DV; Gomes, MTSR
our authors
Dmitry Evtyugin
Associate Professor with Aggregation
José António Ferreira Gamelas
Post-Doc Fellowship
Marta Veríssimo
Post-Doc Fellowshipacknowledgements
This work was developed within the scope of the project CICECO, POCI-01-0145-FEDER-007679 (FCT Ref. UID/CTM/50011/2013), financed by national funds through the FCT/MEC and when appropriate co-financed by FEDER under the PT2020 Partnership Agreement. Thanks are also due, for financial support, to CESAM (UID/AMB/50017), to FCT/MEC through national funds, and the co-funding by the FEDER, within the PT2020 Partnership Agreement and Compete 2020. M. Verissimo would like to acknowledge the Portuguese Foundation for Science and Technology (FCT), for the post-doctoral grant BPD/30134/2006.