Development and Validation of UV-Visible Spectrophotometric Method for the Determination of 5-Hydroxymethyl Furfural Content in Canned Malt Drinks and Fruit Juices in Ghana

Joseph K Adu,Nurudeen Mohammed Ibrahim,Maryjane O Ifunanya,Emmanuel Orman,Cedric D K Amengor,Dylan F Arthur

doi:10.1155/2019/1467053

Joseph K Adu, Nurudeen Mohammed Ibrahim + Show 4 more

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https://doi.org/10.1155/2019/1467053

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Abstract

A simple, rapid, accurate, and less expensive spectrophotometric method has been developed for the quantitation of 5-hydroxymethyl furfural (5-HMF) levels in canned malt drinks and fruit juice drinks sampled in the Kumasi Metropolis, Ghana. The quantitation is based on the selective maximum absorption of ultraviolet radiation by 5-HMF at the wavelength (λmax) of 284 nm using acetonitrile : water (50 : 50 v/v) as the solvent system. The method was established to be specific, precise, and accurate over a concentration range of 0.001 mg/ml–0.02 mg/ml. 5-HMF levels in fruit juice samples (A1–A10) were between 0.132 mg/ml and 0.438 mg/ml, and these levels were shown to be comparable (t = 2.200;p=0.0553) to the contents in the canned malt samples (M1–M10) which were between 0.3140 mg/ml and 0.7170 mg/ml. The study failed to show any dependence of 5-HMF levels on the composition of the product as well as the manufacturing process adopted. The length of storage did also not significantly affect the 5-HMF levels in the products.

Highlights

Processed foods including fruit juices and malt-based drinks have become a common stay on the Ghanaian market
5-hydroxymethylfurfural (5-HMF) is one of the known compounds formed during the thermal treatments of carbohydrate-containing foods because of Maillard reaction, a nonenzymatic browning reaction [6, 7]. 5-HMF is generally known as a quality indicator during storage for a wide range of food products, especially carbohydrates [1, 8] or an indicator of deterioration, resulting from excessive heating [9]
It is widely reported that increasing temperature in the manufacturing process for some products result in relatively higher 5-HMF levels due to Maillard reactions and caramelization [19, 20]

Summary

Introduction

Processed foods including fruit juices and malt-based drinks have become a common stay on the Ghanaian market These products are subjected to processing stages such as pasteurization, baking, roasting, and sterilization, in order to obtain desirable sensory properties or texture features, assure microbiological safety, and eliminate enzymatic activities, the name, processed foods. 5-HMF is generally known as a quality indicator during storage for a wide range of food products, especially carbohydrates [1, 8] or an indicator of deterioration, resulting from excessive heating [9]. It serves as an indicator of stress to food processing [1]. Some studies in rats and dogs have showed that 5-HMF can be toxic when given at doses in excess of 75 mg kg−1 body weight [11, 12]

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