Determination of hydroxymethylfurfural in Turkish honeys, pekmez (grape molasses), and jam samples by high-performance liquid chromatography with diode array detection

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dc.authorid0000-0002-0868-2769en_US
dc.authorid0000-0001-5223-9919en_US
dc.authorid0000-0001-6571-6032en_US
dc.contributor.authorElmastaş, Ayhan
dc.contributor.authorAydın, Fırat
dc.contributor.authorUmaz, Adil
dc.contributor.authorKılınç, Ersin
dc.contributor.authorArslan, Yasin
dc.contributor.authorAydın, Işıl
dc.date.accessioned2022-04-11T06:47:20Z
dc.date.available2022-04-11T06:47:20Z
dc.date.issued2022en_US
dc.departmentDicle Üniversitesi, Fen Bilimleri Enstitüsü, Kimya Ana Bilim Dalıen_US
dc.descriptionWOS:000762352400001
dc.description.abstractHydroxymethylfurfural (HMF) is a chemical contaminant that is not naturally present in carbohydrate-containing food samples. The HMF amounts were changed between 4.8 and 214.1 mg/kg in honey; between 7.8 and 204.0 mg/kg in pekmez (grape molasses); between 5.9 and 22.4 mg/kg in strawberry jam; between 6.0 and 65.4 mg/kg in apricot jam; and between 9.2 and 55.9 mg/kg in cherry found by HPLC. The linear calibration plot of HMF was ranged from 0.05 to 10.0 mu g/ml. The correlation coefficient was found to be 0.99997. LOD and LOQ values were found to be 12.0 and 40.0 ng/ml, respectively. According to the experimental results, HMF amounts of four honey samples, three pekmez (grape molasses) samples, one apricot jam, and one cherry jam for investigated samples were found to be higher than the permission amount of Turkish Food Codex. Novelty impact statement Based on experimental results in this study, if the honey is in a transparent package such as a glass, it should be stored in a dark environment. It would be healthier to prefer molasses produced by reliable brands at low temperatures under vacuum instead of molasses made with traditional methods in open boilers. Generally, since jams with high HMF amount have an overcooked or even burnt flavor, this is an extremely negative situation for consumers.en_US
dc.identifier.citationElmastaş, A., Aydın, F., Umaz, A., Kılınç, E., Arslan, Y. ve Aydın, I. (2022). Determination of hydroxymethylfurfural in Turkish honeys, pekmez (grape molasses), and jam samples by high-performance liquid chromatography with diode array detection. Journal of Food Processing and Preservation, Early Access.en_US
dc.identifier.doi10.1111/jfpp.16462
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.scopus2-s2.0-85124751652
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.16462
dc.identifier.urihttps://hdl.handle.net/11468/9586
dc.identifier.volumeEarly Accessen_US
dc.identifier.wosWOS:000762352400001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAydın, Fırat
dc.institutionauthorKılınç, Ersin
dc.institutionauthorAydın, Işıl
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectHMFen_US
dc.titleDetermination of hydroxymethylfurfural in Turkish honeys, pekmez (grape molasses), and jam samples by high-performance liquid chromatography with diode array detectionen_US
dc.titleDetermination of hydroxymethylfurfural in Turkish honeys, pekmez (grape molasses), and jam samples by high-performance liquid chromatography with diode array detection
dc.typeArticleen_US

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