DETERMINATION OF MAILLARD REACTION MARKERS IN DOCE DE LEITE BY HPLC-PDA

Abstract

This study was carried out as a preliminary mapping of Maillard reaction (MR) compounds in doce de leite (DL), as possible indicators for the intermediate stage and chemical pathways in industrial processing. For that, the objective of the manuscript was to developed and validated an analytical method to simultaneously analyze four furfural compounds in DL: 5-hydroxymethylfurfural, 2-furaldehyde (F), 2-furyl-methyl ketone (FMC) and 5-methyl-2-furaldehyde (MF) by high performance liquid chromatography-photodiode-array detector (HPLC-PDA). The method fulfilled the acceptance criteria: selectivity, linearity (0.16-5 µg mL-1 for HMF, and 0.06-2 µg mL-1 for F, FMC and MF, R2 > 0.9974), precision (CV = 1.33 to 2.12% for HMF; 1.57 to 4.34% for F; 0.84 to 1.40% for FMC and 1.40 to 4.18% for MF), accuracy (94.40 to 102.25% for HMF; 92.91 to 108.15% for F; 90.13 to 108.48% for FMC and 93.31 to 107.70% for MF), limit of detection of 0.041 µg mL-1 for HMF; 0.030 µg mL-1 for F; 0.042 µg mL-1 for FMC and MF, and limit of quantification of 0.125 µg mL-1 for HMF and F, 0.066 µg mL-1 for FMC and 0.1280 µg mL-1 for MF. Thus, it was concluded that an analytical method was developed and validated for quantifying HMF, F, FMC and MF in DL.