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. (11th March 2019)

• Record Type: Journal Article
• Authors: Adu, Joseph K.; Amengor, Cedric D. K.; Orman, Emmanuel; Ibrahim, Nurudeen Mohammed; Ifunanya, Maryjane O.; Arthur, Dylan F.
• Other Names: Szumny Antoni Academic Editor.
• Is Part Of: Journal of food quality. Volume 2019(2019)
• Publication Date: 2019-03-11
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1155/2019/1467053
• Languages: English
• ISSNs: 0146-9428

Abstract

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 ( λ max ) 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.