A validated fast difference spectrophotometric method for 5-hydroxymethyl-2-furfural (HMF) determination in corn syrups

Trends in pretreatment and determination methods for furfurals in foods: Update since 2017

BACKGROUND

Furfurals, key derivatives of Maillard reactions commonly found in everyday foods, have been identified as having significant toxic effects on human health. Excessive intake of furfurals can lead symptoms such as weight loss, poor nutrient metabolism which followed by disease occurrence. The severe carcinogenicity, mutagenicity and genotoxicity of furfurals were well recognized recently. In response, international organizations have established strict limits on the allowable levels of furfurals in food products. Therefore, it is of paramount importance to implement control which mediated by modern pretreatment and analytical techniques, towards the daily accessibility of furfurals.

SCOPE AND APPROACH

This review seeks to present a comprehensive overview of recent advancements in the pretreatment and analytical techniques for furfurals in food from 2017 to 2023. Various pretreatment methods, such as liquid phase microextraction, solid phase extraction, solid phase microextraction, and QuEChERS, as well as analytical technologies like liquid chromatography-based methods and gas chromatography-based methods, are thoroughly discussed in terms of their mechanisms, benefits, and limitations.

KEY FINDINGS AND CONCLUSIONS

Currently, various pretreatment and analytical techniques with advantages and limitations had been proposed. The development of novel materials does facilitate the optimization and application of microextraction based pretreatment platforms which share with enhanced extraction efficiency. In addition, the development of novel targeting/sensing materials along with the utilization of high-resolution mass spectrometry could promote the determination sensitivity. In future, development of novel absorbents which mediates more desirable pretreatment methods, and automated and miniaturized on-site analytical instruments for furfurals determination still deserve indepth invesigation.

Detection of 2-Furaldehyde in Milk by MIP-Based POF Chips Combined with an SPR-POF Sensor

An innovative optical-chemical sensor has been used to detect the 2-furaldehyde (2-FAL) in milk. The proposed sensing approach exploits the refractive index changing in a microstructured chip based on a plastic optical fiber (POF) with orthogonal micro-holes containing a specific molecularly imprinted polymer (MIP). This POF-MIP chemical chip modifies the surface plasmon resonance (SPR) phenomena excited in another sensor chip realized in POFs (SPR-POF) and connected in series. The proposed sensor configuration exploits MIP receptors avoiding any modification of the gold film of the SPR platform. This work reports the performance, particularly the high sensitivity and low detection limit, in complex matrices such as buffalo milk fortified with 2-FAL and in different commercial kinds of cow milk thermally treated for pasteurization. The measurements were carried out in about ten minutes by dropping the solution under-test on the planar D-shaped POF surface of the chemical chip. In contrast, on the gold surface of the SPR-POF platform, a water drop is always placed to excite the SPR phenomenon, which is modulated by the chemical chip via MIP-2-FAL binding. Furthermore, the experimental results demonstrated the pros and cons of the proposed sensor system. Thanks to the high sensitivity of the sensor system, the detection of 2-FAL in the diluted milk sample (1:50) was achieved. The dilution is required to reduce the interferent effect of the complex matrix.

The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods

The thermal processing, storage, and transportation of foodstuffs (e.g., fruit juices, coffee, honey, and vinegar) generate 5-hydroxymethylfurfural (HMF). The food industry uses this compound as a quality marker, thus increasing the demand for fast and reliable analytical methods for its determination. This review focuses on the formation of HMF in food, its desirable and toxic effects, and recent advances in analytical methods for its determination in foodstuffs. The advantages and limitations of these analytical approaches are discussed relative to the main analytical features.

A ratiometric fluorescence sensor for 5-hydroxymethylfurfural detection based on strand displacement reaction

Since 5-hydroxymethylfurfural (HMF) becomes a neo-forming contaminant with latent harm to human health, development of new method for highly sensitive detection of HMF is extremely desirable. Herein, a novel ratiometric fluorescence sensor based on strand displacement reaction and magnetic separation was designed for sensitive and selective detection of HMF with the help of MnO₂ nanosheets. The aldehyde-functionalized DNA (S0-CHO) and HMF competed for binding to amino-functionalized magnetic beads (NH₂-MBs). Then, S0-CHO was collected from supernatant by magnetic separation. In the presence of HMF, the obtained S0-CHO induced the formation of T-shaped DNA by strand displacement reaction (SDR), lighting the fluorescence of FAM. In the absence of HMF, no S0-CHO was present to ignite T-shaped DNA. In this situation, fluorescence of Cy5 was turned on. Thus, a ratiometric fluorescence sensor for high-sensitive detection of HMF was developed. The sensor has a wide linear range from 5 nM to 5 μM. It also exhibited high selectivity against other potential interfering substances. It has been successfully applied to analyze HMF in food samples. The method has potential to be expanded to detect other molecules containing aldehyde groups and further be applied in food safety, environment and other fields.

Voltammetric Determination of 5-Hydroxymethyl-2-furfural in Processed Cheese Using an Easy-Made and Economic Integrated 3D Graphene-like Electrode

The concentration of 5-hydroxymethyl-2-furfural (HMF) is an important quality-related index in milk and milk products. Fast, cost-effective and environmentally friendly determination of HMF is of great significance in milk products control. In this study, a three-dimensional (3D) graphene-like surface (3DGrls) was successfully prepared within 5 min by an electrochemical amperometric pretreatment on a pencil graphite electrode (PGE). The fast-obtained 3D graphene-like surface increased the electrode surface area and enhanced the electron transfer capability without the addition of any harmful chemicals. The morphology and chemical composition of the obtained electrode were characterized by scanning electron microscope (SEM), X-ray photoelectron spectroscopy (XPS), Raman spectroscopy and electrochemical impedance spectroscopy (EIS). The results found that the electrochemical response to HMF at the prepared 3DGrls/PGE was 34 times higher than that at PGE. The modified electrode showed a good linear response to HMF in a concentration range of 0.35~116 μM with a low limit of detection (LOD) of 0.099 μM. The integrated electrode also exhibited excellent stability and wonderful antifouling property. Furthermore, the 3DGrls/PGE was successfully applied for the determination of HMF in three processed cheese samples with satisfactory results.

Chemoselective ligation assisted DNA walker for analysis of double targets

Chemoselective ligation assisted DNA walker with input and output of double signals, has been constructed through simultaneous assistance of oxime chemistry and alkyne-azide cycloaddition. The constructed DNA walker has been further developed as a biosensor with lipopolysaccharide (LPS) and 5-hydroxymethyl-2-furaldehyde (HMF) as targets. The biosensor owns one-to-one mapping functionality and can sensitively distinguish all cases of two targets through the unique output signal feature. Moreover, the biosensor can simultaneously analyze LPS and HMF. This work provides a new insight for analysis of double targets based on chemoselective ligation assisted DNA walker.

Effects of heat treatment, homogenization pressure, and overprocessing on the content of furfural compounds in liquid milk

BACKGROUND

Sterilization of milk is aimed at killing the microorganisms present. There are three main sterilization methods commonly used in milk processing: high temperature and short time (HTST) pasteurization, ultrahigh pasteurization (UP), and ultrahigh temperature (UHT) sterilization. The Maillard reaction is of special interest in studying the effect of heat treatment on milk quality. Furfural compounds are one of the typical intermediates of the Maillard reaction, which have safety risks related to mutagenic and genotoxic effects. The furfural compounds content is directly related to the heat treatment intensity.

RESULTS

The furfural compounds content was measured using high-performance liquid chromatography with ultraviolet detection in 12 min. Then, 13 levels of heat treatment intensity (combinations of temperature and time) and three levels of homogenization pressure were selected to study the change of the furfural compounds content after different processing technologies in a pilot plant. The results show a higher temperature treatment can stimulate more Maillard reaction intermediates, such as hydroxymethylfurfural and furfural. A temperature regression evaluation model and content prediction models of hydroxymethylfurfural and furfural were developed to quantify the relationship between the furfural content and heat treatment with the data from the pilot plant.

CONCLUSION

Based on the temperature evaluation model, the heating temperature of three milk products was evaluated. The homogenization pressures had little effect on the furfural content in liquid milk. The emergence of the furyl methyl ketone and methylfurfural can be detected after overprocessing of the liquid milk. © 2020 Society of Chemical Industry.

Changes of 5-hydroxymethyl-2-furfural in fresh and processed ginsengs

The study estimated changes of 5-hydroxymethyl-2-furfuraldehyde (5-HMF) in different ginseng products with different temperatures and time pretreatment. Heat treatment was performed at various temperatures for 1.50, 2.00, 2.50, and 3.00 hr, respectively. Ultrasonic extraction and reflux extraction were used to evaluate the extraction rate and different solvents (such as 80% methanol, dichloromethane, ethyl acetate, and an extraction with both dichloromethane and ethyl acetate solvents) using two extraction methods (liquid-liquid extraction and solid-phase extraction) to remove matrix interference. An ultraperformance liquid chromatography-mass spectrometer (UPLC-MS) method was used for quantitative and changing analysis of 5-HMF in different ginseng samples. The results indicated that the content of 5-HMF increased dramatically with heating temperature and time, and the 5-HMF in the ginseng samples ranged from 0.01 to 112.32 g/kg protein. The highest value was observed in the honey-added ginseng samples with the highest amount of addition and highest temperature treatment, and the lowest value was found in the fresh ginseng samples. These results implied that 5-HMF may be as an indicator to estimate the honey addition level and heat treatment degree during the processing of ginseng products, and the content of 5-HMF is a promising parameter to evaluate the quality of products (ginseng). The production and regulation of potentially harmful Maillard reaction products (PHMRPs)-5-HMF in ginseng manufacture will provide an important reference for safe ginseng processing.

Hydrazone chemistry assisted DNAzyme for the analysis of double targets

In this work, a hydrazone chemistry assisted DNAzyme has been designed and constructed. The introduction of hydrazone chemistry increases the versatility of DNAzymes. With superior catalytic capability, the hydrazone chemistry assisted DNAzyme has been successfully applied for the analysis of double targets. Taking 5-hydroxymethylfurfural (HMF) and lipopolysaccharide (LPS) as samples, the hydrazone chemistry assisted DNAzyme can be used for the detection of different combinations of targets. Moreover, because hydrazone chemistry is popular in nature, this work may also provide a new insight for the development of DNAzymes and their multifunctionality.

Kinetics of 5-hydroxymethylfurfural formation in the sugar-amino acid model of Maillard reaction

BACKGROUND

As a potential health hazard, 5-hydroxymethylfurfural (HMF) has been detected in thermally processed foods high in sugar and amino acids. In order to analyze HMF quantitatively and investigate the kinetics of its formation, high-performance liquid chromatography was employed to determine the content of HMF in six sugar-amino acid thermal reaction models.

RESULTS

In thermal reaction models, formation of HMF was significantly affected by sugar and amino acid composition, pH value and heating conditions. HMF formation increased with increasing sugar and amino acid (cysteine excepted) content, temperature and reaction time. A maximum amount of HMF of 1.50 g kg^-1 was detected in the sucrose-glutamic acid model at 110 °C and 6 h. Low pH value and added acidic amino acids promoted the formation of HMF, especially in the sucrose-containing system.

CONCLUSION

HMF formation followed first-order kinetics in four models, including the model of glucose-cysteine, glucose-glutamic acid, glucose-leucine and sucrose-leucine. In contrast, HMF formation followed zero-order kinetics in the model of sucrose-glutamic acid. The quantity of HMF increased as the quantity of sugar and amino acid increased (cysteine excepted) in six tested models. © 2018 Society of Chemical Industry.

Improvement of hydrogen production from Chlorella sp. biomass by acid-thermal pretreatment

BACKGROUND

Owing to the high growth rate, high protein and carbohydrate contents, and an ability to grow autotrophically, microalgal biomass is regarded as a promising feedstock for fermentative hydrogen production. However, the rigid cell wall of microalgae impedes efficient hydrolysis of the biomass, resulting in low availability of assimilable nutrients and, consequently, low hydrogen production. Therefore, pretreatment of the biomass is necessary in order to achieve higher hydrogen yield (HY). In the present study, acid-thermal pretreatment of Chlorella sp. biomass was investigated. Conditions for the pretreatment, as well as those for hydrogen production from the pretreated biomass, were optimized. Acid pretreatment was also conducted for comparison.

RESULTS

Under optimum conditions (0.75% (v/v) H2SO4, 160 °C, 30 min, and 40 g-biomass/L), acid-thermal pretreatment yielded 151.8 mg-reducing-sugar/g-biomass. This was around 15 times that obtained from the acid pretreatment under optimum conditions (4% (v/v) H2SO4, 150 min, and 40 g-biomass/L). Fermentation of the acid-thermal pretreated biomass gave 1,079 mL-H2/L, with a HY of 54.0 mL-H2/g-volatile-solids (VS), while only 394 mL/L and 26.3 mL-H2/g-VS were obtained from the acid-pretreated biomass.

CONCLUSIONS

Acid-thermal pretreatment was effective in solubilizing the biomass of Chlorella sp. Heat exerted synergistic effect with acid to release nutrients from the biomass. Satisfactory HY obtained with the acid-thermal pretreated biomass demonstrates that this pretreatment method was effective, and that it should be implemented to achieve high HY.

Rapid and sensitive liquid chromatography-tandem mass spectrometric method for the quantitative determination of potentially harmful substance 5,5'-oxydimethylenebis (2-furfural) in traditional Chinese medicine injections

With the rapid development and wide application of traditional Chinese medicine injection (TCMI), a number of adverse events of some TCMIs have incessantly been reported and have drawn broad attention in recent years. Establishing effective and practical analytical methods for safety evaluation and quality control of TCMI can help to improve the safety of TCMIs in clinical applications. In this study, a sensitive and rapid high-performance liquid chromatography–tandem mass spectrometry (HPLC–MS/MS) method has been developed and validated for the quantitative determination of potentially harmful substance 5,5′-oxydimethylenebis (2-furfural, OMBF) in TCMI samples. Chromatographic separation was performed on a C18 reversed-phase column (150 mm × 2.1 mm, 5 µm) by gradient elution, using methanol–water containing 0.1% formic acid as mobile phase at the flow rate of 0.3 mL/min. MS/MS detection was performed on a triple quadrupole mass spectrometer with positive electrospray ionization in the multiple reaction-monitoring mode. The method was sensitive with a limit of quantification of 0.3 ng/mL and linear over the range of 0.3–30 ng/mL (r=0.9998). Intra- and inter-day precision for analyte was <9.52% RSD with recoveries in the range 88.0–109.67% at three concentration levels. The validated method was successfully applied to quantitatively determine the compound OMBF in TCMIs and glucose injections. Our study indicates that this method is simple, sensitive, practicable and reliable, and could be applied for safety evaluation and quality control of TCMIs and glucose injections.

Nitrone formation: A new strategy for the derivatization of aldehydes and its application on the determination of furfurals in foods by high performance liquid chromatography with fluorescence detection

A nitrone formation method using a novel fluorescent reagent 4-hydroxylaminopropyl-7-methoxylcoumarin (HAMC) has been developed and applied for the determination of furfurals in foods using high performance liquid chromatography with fluorescence detection (HPLC-FLD). Furfurals samples were derivatized by HAMC in aqueous condition at room temperature in less than 30min and were subjected to direct HPLC-FLD analysis without extra purification or extraction. Compared with other conventional methods, nitrone formation method produced single chromatographic peak for each analyte, leading to simpler chromatograms and enhancing the overall sensitivity. Low detection limits at sub-nM level (0.08-0.1nM) and high repeatabilities (intra-day RSD ≤ 4.2% and inter-day RSD ≤ 6.7%) were achieved. The linear range of the calibration curve was 0.2-4000nM with good correlation coefficients (R ≥ 0.9989). This method was successfully applied for furfurals determination in food samples, including honey and coffee. The accuracy was satisfactory with recoveries ranging from 89.7% to 106.7% Above all, this pre-column derivatization method is simple, reliable and highly sensitive, providing a promising way for future studies of aldehydes from various sources.