Modification of White Method for Quantitative Evaluation of 5hydroxymethylfurfural in Honey

Abstract

Communication in Physical Sciences 2020, 5(1): 34-41

Authors: F. G. Okibe, G.A. Shallangwa, I. Usman

Received 10 March 2020/Accepted 01 April 2020

The White method for determination of 5hydroxymethylfurfural (5-HMF) content in honey was successfully modified using Perchloric acid (HClO4) as replacement for zinc acetate (Zn (CH₃CO₂)2·2H₂O) and potassium ferrocyanide (K₄Fe (CN) 6·3H₂O) to serve as Deproteinizing agent, and Sodium bisulphite (NaHSO₃) was replaced with sodium pyrosulphite (Na2S2O5) for the chromophore removal of 5-HMF at 284 nm. The proposed method was validated by evaluation of parameters such as linearity, precisions (reproducibility and intermediate), accuracy, and limit of detection (LOD), limit of quantification (LOQ), ruggedness and robustness. The correlation coefficients for the calibration curves were 0.9994 and 0.9923. The method is in agreement with Beers- Lamberts law at the concentration range of 5, 10, 15, 20 and 25 mg/kg. The values of reproducibility and intermediate precision in honey samples were 2.65, 2.67, 3.03, 4.73, and 1.90 % respectively. The recoveries for the analyses were between 81.4 % and 104.6 %, LOD and LOQ were 0.12 and 0.36 mg/kg at 284 nm and 0.06 and 0.17 mg/kg at 336 nm respectively. The ruggedness of the method was 1.23 and 1.00 %, and the robustness were 0.64 and 0.42 %. The results obtained suggest that Perchloric acid and sodium pyrosulphite can successfully replace zinc acetate, potassium ferrocyanide and Sodium bisulphite which are scarce and expensive reagents. The Modified method is suitable for routine determination of 5-HMF in honey samples

References

Abraham, K, Gürtler, R, Berg, K, Heinemeyer, G, Lampen, A. & Appel, K. E. (2011). Toxicology and Risk Assessment of 5-hydroxymethyl furfural in Food. Mol Nutr Food Res; 55, 5, pp. 67-78.

Alvarez-Suarez, J. (2010). Contribution of honey in nutrition and human health: a review. Mediterranean Journal of Nutrition and Metabolism 3, 1, pp. 15-23.

Ames, J. M. (1992). The Maillard reaction. In B. J. F. Hudson (Ed.), Biochemistry of food A.O.A.C. (1990). Association of Official Analytical Chemists International. In: Helrich K. (Ed.), Official Methods of Analysis. (15th Ed.) Arlington, Virginia, USA. Pp. 1230.

Aneta, J. (2008). Modification of pectrophotometric methods for total phosphorus determination in sample. Chemical paper, 63, 1, pp. 47-54.

Anklam,, E. (1998). A review of the analytical methods to determine the geographical and botanical origin of honey, Food Chemistry, 63, pp. 549–562 .

Aquino, F. W. B., Rodriguez, S. Nescient, R. F., & Casimiro, A. R. S. (2006). Simultaneous determination of aging markers in sugar cane spirits. Food Chemistry, 98, 569–574.

Baglio, E. (2018). Honey: Processing Techniques and Treatments”. Chemistry and Technology of Honey Production, Chemistry of Foods. Springer bried in Molecular Science, pp.16-17

Bakhiya, N, Monien B, Frank H, Seidel A, & Glatt H.(2009). Renal Organic Anion Transporters OAT1 and OAT3 Mediate the Cellular Accumulation of 5 Sulfooxymethylfurfural, a Reactive, Nephrotoxic Metabolite of the Maillard Product 5-hydroxymethylfurfural. Biochemica; Pharmacology; 78, 4, pp. 414-9.

Bogdanov, S. (1999) Water content: comparison of refract metric methods with the Karl Fischer Method. Annual meeting of the International Honey Commission, Dijon (IHC site (http://www.apis). Bogdanov, S., Lullmann, C., Martin, P. & Vit, P. (2005).

Bogdanov, S., Lullmann, C., Martin, P. & Vit, P. (2005). (2001). Honey Quality and International Regulatory Standards. Review by the International Honey Commission. Bee World, 80, 2, pp.61-69

Bruce, W. R., Archer, M. C., Corpet, D. E., Medline, A., Minkin, S., Stamp, D. Yin, Y. & Zhang, X. M. 1993). Diet, aberrant crypt foci and colorectal cancer. Mutation Research, 290, 1, pp. 111-118.

Codex Alimentarius Commission (1987). Revised Codex Standard for honey, Codex STAN 121981). Trends in Heterocyclic Chemistry, 2, pp. 233.

Gökmen, V. & Senyuva, H. Z. (2006). Improved Method for the Determination of Hydroxymethylfurfural in Baby Foods Using Liquid Chromatography-mass Spectrometry. Agricultural and Food Chemistry,54, 8, pp. 2845-2849.

Hameed, H. H., Amir, M., Hedayat, H., Abdorreza M., Saeedeh, S. A., Kianoush, K. D. & Nasim, K. (2019). Method validation and determination of hydroxymethyl furfural (HMF) and furosine as indicators to recognize adulterated cow’s pasteurized and sterilized milks made by partial reconstitution of skim milk powder. Biointerface Research in Applied Chemistry, 9, pp. 3842 - 3848. 

International Conference on Harmonization (ICH) (2005). Validation of analytical procedures: text and methodology, Q2 (R1), IFPMA, Geneva, Switzerland.

Joseph, K., Adu, I., Cedric, D. K., Amengor, I., Emmanuel, O., Nurudeen, M. I., Maryjane, O., Ifunanya & Dylan, F. A. (2019). Development and validation of UV-Visible Spectrophotometric Method for the Determination of 5-hydroxymethyl Furfural Content in Canned Malt Drinks and Fruit Juices in Ghana. Journal of Food Quality; https://doi.org/10.1155/2019/1467053.

Kuplulu., (2006). Incidence of Clostridium botulinum spores in honey in Turkey”. Food Control, 17,3, pp. 222-224.

Larousse, C., Rigal, L., & Gaset, A. (1992). Synthesis of 5, 5′-oxydimethyl bis (2-furfural) by Thermal Dehydratation of 5-hydroxymethyl Furfural in the Presence of Dimethylsulfoxide. J Chemical Technology Biotechnology, 53, 11, pp. 111-116

Maryam, J. & Farzaneh, A. (2015). Identification and Quantification of 5-Hydroxymethylfurfural in Food Products. Nutrition and Food Sciences Research, 2, pp. 47-53

Morales, F. J. (2009). Hydroxymethylfurfural (HMF) and related compounds. process-induced food toxicants: occurrence, formation, mitigation and health risks, Lineback DR), John Wiley & Sons Inc Publications.

Murkovic, M., & Pichler, N. (2006). Analysis of 5hydroxymethylfurfural in coffee, dried fruits and urine. Molecular Nutrition and Food Research, 50, pp. 842–846

Pereira, A., Albuquerque, F. M., Ferreira, A. C., Cacho, J., & Marques, J. C. (2011). Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions. Food Research International, 44, pp. 71–76.

Shapla, U. M., Solayman, M., Alam, N., Khalil, M. I., & Gan, S. H. (2018). 5-hydroxymethyl furfural (HMF) levels in honey and other Food products: effects on bees and human health. Chemistry Central Journal , 12, 1, pp. 35-39

Spano N., Casula L., Panzanelli A., Pilo M.I., et al. (2005). An RP-HPLC determination of hydroxymethylfurfural in honey: The case of strawberry tree honey. J Food Sci. 68, p. 1390.

Evam C. A. (1975). Comparison of honey.. Comprehensive Survey, Heinemann, London: 157-206.

White, J. W. (1992). Quality evaluation of honey: Role of HMF and diastase assays in honey quality evaluation. American Bee Journal 132, .112, pp. 737-742.

Wootton, M., & Ryall, L. A. (1985). Comparison of Codex Alimentarius Commission and HPLC Methods for 5-hydroxymethyl-2-furaldehyde determination in honey. Journal of Apicultural Research, 24, 2, pp. 120124.