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Electrochemical Determination of the “Furanic Index” in Honey

5-(hydroxymethyl)furan-2-carbaldehyde, better known as hydroxymethylfurfural (HMF), is a well-known freshness parameter of honey: although mostly absent in fresh samples, its concentration tends to increase naturally with aging. However, high quantities of HMF are also found in fresh but adulterated...

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Autores principales: Salis, Severyn, Spano, Nadia, Ciulu, Marco, Floris, Ignazio, Pilo, Maria I., Sanna, Gavino
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307740/
https://www.ncbi.nlm.nih.gov/pubmed/34299390
http://dx.doi.org/10.3390/molecules26144115
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author Salis, Severyn
Spano, Nadia
Ciulu, Marco
Floris, Ignazio
Pilo, Maria I.
Sanna, Gavino
author_facet Salis, Severyn
Spano, Nadia
Ciulu, Marco
Floris, Ignazio
Pilo, Maria I.
Sanna, Gavino
author_sort Salis, Severyn
collection PubMed
description 5-(hydroxymethyl)furan-2-carbaldehyde, better known as hydroxymethylfurfural (HMF), is a well-known freshness parameter of honey: although mostly absent in fresh samples, its concentration tends to increase naturally with aging. However, high quantities of HMF are also found in fresh but adulterated samples or honey subjected to thermal or photochemical stresses. In addition, HMF deserves further consideration due to its potential toxic effects on human health. The processes at the origin of HMF formation in honey and in other foods, containing saccharides and proteins—mainly non-enzymatic browning reactions—can also produce other furanic compounds. Among others, 2-furaldehyde (2F) and 2-furoic acid (2FA) are the most abundant in honey, but also their isomers (i.e., 3-furaldehyde, 3F, and 3-furoic acid, 3FA) have been found in it, although in small quantities. A preliminary characterization of HMF, 2F, 2FA, 3F, and 3FA by cyclic voltammetry (CV) led to hypothesizing the possibility of a comprehensive quantitative determination of all these compounds using a simple and accurate square wave voltammetry (SWV) method. Therefore, a new parameter able to provide indications on quality of honey, named “Furanic Index” (FI), was proposed in this contribution, which is based on the simultaneous reduction of all analytes on an Hg electrode to ca. −1.50 V vs. Saturated Calomel Electrode (SCE). The proposed method, validated, and tested on 10 samples of honeys of different botanical origin and age, is fast and accurate, and, in the case of strawberry tree honey (Arbutus unedo), it highlighted the contribution to the FI of the homogentisic acid (HA), i.e., the chemical marker of the floral origin of this honey, which was quantitatively reduced in the working conditions. Excellent agreement between the SWV and Reverse-Phase High-Performance Liquid Chromatography (RP-HPLC) data was observed in all samples considered.
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spelling pubmed-83077402021-07-25 Electrochemical Determination of the “Furanic Index” in Honey Salis, Severyn Spano, Nadia Ciulu, Marco Floris, Ignazio Pilo, Maria I. Sanna, Gavino Molecules Article 5-(hydroxymethyl)furan-2-carbaldehyde, better known as hydroxymethylfurfural (HMF), is a well-known freshness parameter of honey: although mostly absent in fresh samples, its concentration tends to increase naturally with aging. However, high quantities of HMF are also found in fresh but adulterated samples or honey subjected to thermal or photochemical stresses. In addition, HMF deserves further consideration due to its potential toxic effects on human health. The processes at the origin of HMF formation in honey and in other foods, containing saccharides and proteins—mainly non-enzymatic browning reactions—can also produce other furanic compounds. Among others, 2-furaldehyde (2F) and 2-furoic acid (2FA) are the most abundant in honey, but also their isomers (i.e., 3-furaldehyde, 3F, and 3-furoic acid, 3FA) have been found in it, although in small quantities. A preliminary characterization of HMF, 2F, 2FA, 3F, and 3FA by cyclic voltammetry (CV) led to hypothesizing the possibility of a comprehensive quantitative determination of all these compounds using a simple and accurate square wave voltammetry (SWV) method. Therefore, a new parameter able to provide indications on quality of honey, named “Furanic Index” (FI), was proposed in this contribution, which is based on the simultaneous reduction of all analytes on an Hg electrode to ca. −1.50 V vs. Saturated Calomel Electrode (SCE). The proposed method, validated, and tested on 10 samples of honeys of different botanical origin and age, is fast and accurate, and, in the case of strawberry tree honey (Arbutus unedo), it highlighted the contribution to the FI of the homogentisic acid (HA), i.e., the chemical marker of the floral origin of this honey, which was quantitatively reduced in the working conditions. Excellent agreement between the SWV and Reverse-Phase High-Performance Liquid Chromatography (RP-HPLC) data was observed in all samples considered. MDPI 2021-07-06 /pmc/articles/PMC8307740/ /pubmed/34299390 http://dx.doi.org/10.3390/molecules26144115 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Salis, Severyn
Spano, Nadia
Ciulu, Marco
Floris, Ignazio
Pilo, Maria I.
Sanna, Gavino
Electrochemical Determination of the “Furanic Index” in Honey
title Electrochemical Determination of the “Furanic Index” in Honey
title_full Electrochemical Determination of the “Furanic Index” in Honey
title_fullStr Electrochemical Determination of the “Furanic Index” in Honey
title_full_unstemmed Electrochemical Determination of the “Furanic Index” in Honey
title_short Electrochemical Determination of the “Furanic Index” in Honey
title_sort electrochemical determination of the “furanic index” in honey
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307740/
https://www.ncbi.nlm.nih.gov/pubmed/34299390
http://dx.doi.org/10.3390/molecules26144115
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