A quick and simple paper-based method for detection of furfural and 5-hydroxymethylfurfural in beverages and fruit juices

Abstract

Improper storage and transportation of non-alcoholic beverages can, over longer periods, induce Maillard reaction, degrading nutritional components and generating genotoxic and carcinogenic by-products such as furfural and 5-hydroxymethylfurfural (HMF), rendering products unsafe for human consumption. Here, we describe a rapid quantitative solution-based method and test-strips for detection of furfural and HMF. The standard spectroscopic method indicated an LOD of 0.006 ± 0.003% (v/v) and 0.005 ± 0.002% (v/v) for furfural and HMF, respectively in fruit juice samples. The novel chromogenic test-strip has sensitivity of 0.008% (v/v) and 0.004% (v/v) for furfural and HMF, respectively in the same samples of fruit juice. Thus, the developed method and test-strips were specific for furfural and HMF and can be used to help ensure food safety and quality in various industrial applications