Quantification of 5-hydroxymethylfurfural in honey samples and acidic beverages using spectrophotometry coupled with ultrasonic-assisted cloud point extraction

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dc.contributor.authorGürkan R.
dc.contributor.authorAltunay N.
dc.date.accessioned2019-07-27T12:10:23Z
dc.date.accessioned2019-07-28T09:31:46Z
dc.date.available2019-07-27T12:10:23Z
dc.date.available2019-07-28T09:31:46Z
dc.date.issued2015
dc.departmentGürkan, R., University of Cumhuriyet, Faculty of Science, Department of Chemistry, TR-58140 Sivas, Turkey -- Altunay, N., University of Cumhuriyet, Faculty of Science, Department of Chemistry, TR-58140 Sivas, Turkeyen_US
dc.descriptionAcademic Press Inc.en_US
dc.description.abstractThe simple, cost-effective and fast preconcentration method using ultrasonic-assisted cloud point extraction (UA-CPE) has been developed for determination of 5-hydroxymethylfurfural (5-HMF) by means of spectrophotometry. The method is based on selective complex formation of 5-HMF with p-nitrophenylhydrazine (p-NPH) in presence of sodium dodecyl sulfate (SDS) as auxiliary ligand with counter charge at pH 4.0,and then extracted into the non-ionic surfactant, polyethylene glycol 4-tert-octylphenyl ether (Triton X-45). Under the optimized conditions, the calibration graph was rectilinear in the range of 6.5-275?gL-1 with two different calibration slopes in two linear regions with changing sensitivity. The limits of detection and quantification (LOD and LOQ) (3?<inf>blank</inf>/m and 10?<inf>blank</inf>/m) was 1.96 and 6.50?gL-1, and the precision (as RSD) for determination of 25, 75 and 150?gL-1 of 5-HMF was in range of 2.10-3.65%. The method was successfully applied to the accurate and reliable determination of 5-HMF as an indicator of honey quality in different honey and acidic beverage samples. The accuracy of the method was statistically established by recoveries of spiked samples. The results of analysis by the developed method were found to be in good agreement with those obtained by the modified spectrophotometric White method. © 2015 Elsevier Inc.en_US
dc.description.sponsorshipFirat University Scientific Research Projects Management Uniten_US
dc.description.sponsorshipThe authors are grateful to the Cumhuriyet University Scientific Research Projects Commission for partly supporting the existing study. Authors wish so to acknowledge Prof. Dr. Mehmet AKÇAY for his expert discussions in the preparation of this manuscript.en_US
dc.description.sponsorshipAltunay, N.; University of Cumhuriyet, Faculty of Science, Department of ChemistryTurkeyen_US
dc.identifier.doi10.1016/j.jfca.2015.03.012en_US
dc.identifier.endpage151en_US
dc.identifier.issn0889-1575
dc.identifier.scopus2-s2.0-84938088590en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage141en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfca.2015.03.012
dc.identifier.urihttps://hdl.handle.net/20.500.12418/5342
dc.identifier.volume42en_US
dc.identifier.wosWOS:000359026700018en_US
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Food Composition and Analysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject5-Hydroxymethylfurfuralen_US
dc.subjectFood analysisen_US
dc.subjectFood compositionen_US
dc.subjectFood safetyen_US
dc.subjectHoney/beverage samplesen_US
dc.subjectMicellar improvementen_US
dc.subjectP-Nitrophenylhydrazineen_US
dc.subjectSpectrophotometryen_US
dc.titleQuantification of 5-hydroxymethylfurfural in honey samples and acidic beverages using spectrophotometry coupled with ultrasonic-assisted cloud point extractionen_US
dc.typeArticleen_US

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