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

Basit Öğe Kaydı
dc.contributor.authorElmastas, Ayhan
dc.contributor.authorAydin, Firat
dc.contributor.authorUmaz, Adil
dc.contributor.authorKılınc, Ersin
dc.contributor.authorArslan, Yasin
dc.contributor.authoraydin, Isil
dc.date.accessioned2022-05-16T08:18:11Z
dc.date.available2022-05-16T08:18:11Z
dc.date.issued2022en_US
dc.departmentMAÜ, Meslek Yüksekokulları, Sağlık Hizmetleri Meslek Yüksekokulu, Tıbbi Hizmetler ve Teknikler Bölümüen_US
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.citationElmastas, A., Aydin, F., Umaz, A., Kılınc, E., Arslan, Y., & Aydin, 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, 46, e16462. https://doi.org/10.1111/jfpp.16462en_US
dc.identifier.doi10.1111/jfpp.16462en_US
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85124751652en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.16462
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000762352400001?AlertId=d383397b-4355-449e-9419-70f9e0e77c15&SID=EUW1ED0EE8usF9lRcKYAw2oXdowgU
dc.identifier.urihttps://www.scopus.com/record/display.uri?eid=2-s2.0-85124751652&origin=resultslist&sort=plf-f&src=s&st1=10.1111%2fjfpp.16462&sid=b21d7aa4a1709aba1cf5a6d838309c11&sot=b&sdt=b&sl=23&s=DOI%2810.1111%2fjfpp.16462%29&relpos=0&citeCnt=0&searchTerm=&featureToggles=FEATURE_NEW_DOC_DETAILS_EXPORT:1
dc.identifier.urihttps://hdl.handle.net/20.500.12514/3109
dc.identifier.volume46en_US
dc.identifier.wosWOS:000762352400001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley Online Libraryen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_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.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
Food Processing Preservation - 2022 - Elmastas - Determination of hydroxymethylfurfural in Turkish honeys pekmez grape.pdf
Boyut:
610.46 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Full Text - Article
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Tıbbi Hizmetler ve Teknikler Bölümü Koleksiyonu