HPLC-DAD method development and validation for the quantification of hydroxymethylfurfural in corn chips by means of response surface optimisation

Autor:	Vilma Del Carmen Salvatierra-Stamp, Roberto Muñiz-Valencia, Sara Salvatierra Virgen, Silvia G. Ceballos-Magaña, Francisco J. Martínez-Martínez, María Teresa Sumaya-Martínez
Rok vydání:	2017
Předmět:	Surface Properties Health Toxicology and Mutagenesis Food Contamination Toxicology Zea mays 01 natural sciences symbols.namesake chemistry.chemical_compound 0404 agricultural biotechnology Furaldehyde Response surface methodology Chromatography High Pressure Liquid Chromatography Chemistry 010401 analytical chemistry Public Health Environmental and Occupational Health 04 agricultural and veterinary sciences General Chemistry General Medicine 040401 food science Method development 0104 chemical sciences Maillard reaction symbols Hydroxymethylfurfural Hplc dad Food Science
Zdroj:	Food Additives & Contaminants: Part A. 34:2101-2110
ISSN:	1944-0057 1944-0049
DOI:	10.1080/19440049.2017.1380316
Popis:	In recent years, there has been an increased concern about the presence of toxic compounds derived from the Maillard reaction produced during food cooking at high temperatures. The main toxic compounds derived from this reaction are acrylamide and hydroxymethylfurfural (HMF). The majority of analytical methods require sample treatments using solvents which are highly polluting for the environment. The difficulty of quantifying HMF in complex fried food matrices encourages the development of new analytical methods. This paper provides a rapid, sensitive and environmentally-friendly analytical method for the quantification of HMF in corn chips using HPLC-DAD. Chromatographic separation resulted in a baseline separation for HMF in 3.7 min. Sample treatment for corn chip samples first involved a leaching process using water and afterwards a solid-phase extraction (SPE) using HLB-Oasis polymeric cartridges. Sample treatment optimisation was carried out by means of Box-Behnken fractional factorial design and Response Surface Methodolog y to examine the effects of four variables (sample weight, pH, sonication time and elution volume) on HMF extraction from corn chips. The SPE-HPLC-DAD method was validated. The limits of detection and quantification were 0.82 and 2.20 mg kg
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c604af1ead63ffbbec396b0450c235f https://doi.org/10.1080/19440049.2017.1380316 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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