Single Laboratory Validation of Four Methods for Quantification of HMF in Honey

Abdullah Tahir Bayraç

Makale detayları

Single Laboratory Validation of Four Methods for Quantification of HMF in Honey

Yazarlar:

Abdullah Tahir Bayraç

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Bioengineering (Other) | Food Engineering

Dergi:

Journal of Advanced Research in Natural and Applied Sciences Vol.10 Issue 1, pp.45-59

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001313269

pISSN:

2757-5195

Anahtar kelimeler:

Özet:

 Hydroxymethylfurfural or 5-hydroxymethyl-2-furaldehyde HMF has been absent or found in honey naturally at very low amount. It is formed in honey mainly by heating process and improper storage conditions. HMF has been reported to have cytotoxic, carcinogenic, and mutagenic effects and thus regulatory agencies in many countries impose restrictions on its maximum levels in honey. Validated methods have been required for effective and specific detection and quantification of HMF in food samples. In this study, a single laboratory validation study was conducted on four quantification methods: direct spectral analysis, High Performance Liquid Chromatography HPLC analysis, Seliwanoff and Winkler methods. All methods showed linearity with the lowest R2 value of 0.992. Two method performance parameters, accuracy, and precision were satisfied by each four methods with recovery values at 98.2, 100.2, 102.5 and 103.3 and RSDr relative standard deviation  values at 6.97, 6.19, 2.87 and 0.90 for spectral analysis, Seliwanoff, HPLC and Winkler methods, respectively. Based on the measurement uncertainties of four quantification methods, honey samples spiked with HMF at the final concentration of 0.004mg0.1g were reported as 0.004 mg0.1g  0.00025 mg0.1g by spectral analysis, 0.0036 mg0.1g  0.000691 mg0.1g by Seliwanoff method, 0.004 mg0.1g  0.00045 mg0.1g by HPLC and 0.0039 mg0.1g  0.00022 mg0.1g by Winkler methods k2, confidence level of 95. The validated methods can quantify HMF in honey with a target concentration of 0.004 mg0.1g, specifically and accurately.

 Hydroxymethylfurfural or 5-hydroxymethyl-2-furaldehyde HMF has been absent or found in honey naturally at very low amount. It is formed in honey mainly by heating process and improper storage conditions. HMF has been reported to have cytotoxic, carcinogenic, and mutagenic effects and thus regulatory agencies in many countries impose restrictions on its maximum levels in honey. Validated methods have been required for effective and specific detection and quantification of HMF in food samples. In this study, a single laboratory validation study was conducted on four quantification methods: direct spectral analysis, High Performance Liquid Chromatography HPLC analysis, Seliwanoff and Winkler methods. All methods showed linearity with the lowest R2 value of 0.992. Two method performance parameters, accuracy, and precision were satisfied by each four methods with recovery values at 98.2, 100.2, 102.5 and 103.3 and RSDr relative standard deviation  values at 6.97, 6.19, 2.87 and 0.90 for spectral analysis, Seliwanoff, HPLC and Winkler methods, respectively. Based on the measurement uncertainties of four quantification methods, honey samples spiked with HMF at the final concentration of 0.004mg0.1g were reported as 0.004 mg0.1g  0.00025 mg0.1g by spectral analysis, 0.0036 mg0.1g  0.000691 mg0.1g by Seliwanoff method, 0.004 mg0.1g  0.00045 mg0.1g by HPLC and 0.0039 mg0.1g  0.00022 mg0.1g by Winkler methods k2, confidence level of 95. The validated methods can quantify HMF in honey with a target concentration of 0.004 mg0.1g, specifically and accurately.

 Hydroxymethylfurfural or 5-hydroxymethyl-2-furaldehyde HMF has been absent or found in honey naturally at very low amount. It is formed in honey mainly by heating process and improper storage conditions. HMF has been reported to have cytotoxic, carcinogenic, and mutagenic effects and thus regulatory agencies in many countries impose restrictions on its maximum levels in honey. Validated methods have been required for effective and specific detection and quantification of HMF in food samples. In this study, a single laboratory validation study was conducted on four quantification methods: direct spectral analysis, High Performance Liquid Chromatography HPLC analysis, Seliwanoff and Winkler methods. All methods showed linearity with the lowest R2 value of 0.992. Two method performance parameters, accuracy, and precision were satisfied by each four methods with recovery values at 98.2, 100.2, 102.5 and 103.3 and RSDr relative standard deviation  values at 6.97, 6.19, 2.87 and 0.90 for spectral analysis, Seliwanoff, HPLC and Winkler methods, respectively. Based on the measurement uncertainties of four quantification methods, honey samples spiked with HMF at the final concentration of 0.004mg0.1g were reported as 0.004 mg0.1g  0.00025 mg0.1g by spectral analysis, 0.0036 mg0.1g  0.000691 mg0.1g by Seliwanoff method, 0.004 mg0.1g  0.00045 mg0.1g by HPLC and 0.0039 mg0.1g  0.00022 mg0.1g by Winkler methods k2, confidence level of 95. The validated methods can quantify HMF in honey with a target concentration of 0.004 mg0.1g, specifically and accurately.

 Hydroxymethylfurfural or 5-hydroxymethyl-2-furaldehyde HMF has been absent or found in honey naturally at very low amount. It is formed in honey mainly by heating process and improper storage conditions. HMF has been reported to have cytotoxic, carcinogenic, and mutagenic effects and thus regulatory agencies in many countries impose restrictions on its maximum levels in honey. Validated methods have been required for effective and specific detection and quantification of HMF in food samples. In this study, a single laboratory validation study was conducted on four quantification methods: direct spectral analysis, High Performance Liquid Chromatography HPLC analysis, Seliwanoff and Winkler methods. All methods showed linearity with the lowest R2 value of 0.992. Two method performance parameters, accuracy, and precision were satisfied by each four methods with recovery values at 98.2, 100.2, 102.5 and 103.3 and RSDr relative standard deviation  values at 6.97, 6.19, 2.87 and 0.90 for spectral analysis, Seliwanoff, HPLC and Winkler methods, respectively. Based on the measurement uncertainties of four quantification methods, honey samples spiked with HMF at the final concentration of 0.004mg0.1g were reported as 0.004 mg0.1g  0.00025 mg0.1g by spectral analysis, 0.0036 mg0.1g  0.000691 mg0.1g by Seliwanoff method, 0.004 mg0.1g  0.00045 mg0.1g by HPLC and 0.0039 mg0.1g  0.00022 mg0.1g by Winkler methods k2, confidence level of 95. The validated methods can quantify HMF in honey with a target concentration of 0.004 mg0.1g, specifically and accurately.

Makale detayları

Single Laboratory Validation of Four Methods for Quantification of HMF in Honey

Yazarlar:

Abdullah Tahir Bayraç

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Bioengineering (Other) | Food Engineering

Dergi:

Journal of Advanced Research in Natural and Applied Sciences Vol.10 Issue 1, pp.45-59

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001313269

pISSN:

2757-5195

HMF

honey

method validation

Seliwanoff

uncertainty

Sayı

Makale detayları

Single Laboratory Validation of Four Methods for Quantification of HMF in Honey

Yazarlar: Abdullah Tahir Bayraç

Yayıncı: Çanakkale Onsekiz Mart University

Ana Başlıklar: Bioengineering (Other) | Food Engineering

Dergi: Journal of Advanced Research in Natural and Applied Sciences Vol.10 Issue 1, pp.45-59

Belge Tipi: Makale

Yayın Tarihi: 3/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001313269

pISSN: 2757-5195

HMF

honey

method validation

Seliwanoff

uncertainty

Sayı

Yazarlar:

Abdullah Tahir Bayraç

Yayıncı:

Çanakkale Onsekiz Mart University

Ana Başlıklar:

Bioengineering (Other) | Food Engineering

Dergi:

Journal of Advanced Research in Natural and Applied Sciences Vol.10 Issue 1, pp.45-59

Belge Tipi:

Makale

Yayın Tarihi:

3/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001313269

pISSN:

2757-5195