HPLC-DAD method development and validation for the quantification of hydroxymethylfurfural in corn chips by means of response surface optimisation

References

• Ajlouni S, Sujirapinyokul P. 2010. Hydroxymethylfurfuraldehyde and amylase contents in Australian honey. Food Chem. 119:1000–1005.
   Web of Science ®Google Scholar
• Ames JM, Defaye AB, Bailey RG, Bates L. 1998. Analysis of the non-volatile Maillard reaction products formed in an extrusion-cooked model food system. Food Chem. 61:521–524.
   Web of Science ®Google Scholar
• Ameur LA, Trystram G, Birlouez AI. 2006. Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: validation of an extraction method. Food Chem. 98:790–796.
   Web of Science ®Google Scholar
• Ariffin AA, Ghazali HM, Kavousi P. 2014. Validation of a HPLC method for determination of hydroxymethylfurfural in crude palm oil. Food Chem. 154:102–107.
   PubMed Web of Science ®Google Scholar
• Bignardi C, Cavazza C, Corradini C. 2014. Selected product ion monitoring for quantification of 5-hydroxymethylfurfural in food products by capillary zone electrophoresis-tandem ion trap mass spectrometry. Food Control. 46:41–48.
   Web of Science ®Google Scholar
• Capuano E, Fogliano V. 2011. Acrylamide and 5-hydroxymethylfurfural (HMF): a review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT Food Sci Tech. 44:793–810.
   Web of Science ®Google Scholar
• Commission Decision 2002/657/EC of August 2002. Off J Eur Commun. L221:8–36.
   Google Scholar
• Cruz HE, Verdalet GI. 2007. Tortillas de maíz: tradición nutritiva. Divulgación Científica Y Tecnológica de La Universidad Veracruzana. 20:1–5.
   Google Scholar
• De Figueiredo TC, De Assis DCS, Menezes LDM, Da Silva GR, Lanza IP, Heneine LGD, Cançado SDV. 2015. HPLC-UV method validation for the identification and quantification of bioactive amines in commercial eggs. Talanta. 142:240–245.
   PubMed Web of Science ®Google Scholar
• Durmaz G, Gökmen V. 2010. Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment. Food Chem. 123:912–916.
   Web of Science ®Google Scholar
• [EFSA] European Food Safety Authority. 2009. Results on the monitoring of acrylamide levels in food. [ cited 2017 Jan 30]. http://www.efsa.europa.eu/cs/BlobServer/Report/datex_report_acrylamide_en,0.pdf?ssbinary=true.
   Google Scholar
• Eurachem. 2014. The fitness for purpose of analytical methods. A laboratory guide to method validation and related topics. Eurachem Guide. Olomouc: Eurachem. ISBN: 0-94948926-12-0. doi:doi: 978-91-87461-59-0.
   Google Scholar
• Ferrer E, Alegrı́a A, Farré R, Abellán P, Romero F. 2002. High-performance liquid chromatographic determination of furfural compounds in infant formulas: changes during heat treatment and storage. J Chromatogr A. 947:85–95.
   PubMed Web of Science ®Google Scholar
• Glatt HR, Sommer Y. 2006. Health risks of 5-hydroxymethylfurfural (HMF) and related compounds. In: Skog K, Alexander J, editors. Acrylamide and other health hazardous compounds in heat-treated foods. Cambridge: Woodhead Publishing Limited. p. 328–357.
   Google Scholar
• Göncüoğlu N, Gökmen V. 2013. Accumulation of 5-hydroxymethylfurfural in oil during frying of model dough. J Am Oil Chem Soc. 90:413–417.
   Web of Science ®Google Scholar
• Goscinny S, Hanot V, Trabelsi H, Van Loco J. 2014. Determination of caramel colorants’ by-products in liquid foods by ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Food Addit Contam Part A. 31(10):1652–1660.
   PubMed Web of Science ®Google Scholar
• Hendrickson TN, Daignault LG. 1973. Treatment of complex cyanide compounds for reuse or disposal. USA: Office of Research and Monitoring, U.S. Environmental Protection Agency. EPA-R2-73-269. p.158
   Google Scholar
• Ismial SAMA, Farouk R, Ali M, Askar M, Samy WM. 2013. Impact of pre-treatments on the acrylamide formation and organoleptic evolution of fried potato chips. Am J Biochem Biotechnol. 9:90–101.
   Google Scholar
• Jiménez B, Morales FJ, Gómez GC, Montero P, Esp. Pat. 2012. Elaboración de un recubrimiento en productos de repostería y panadería para inhibir la formación de acrilamida e hidroximetilfurfural. Madrid, España; WO2012032203.
   Google Scholar
• Jöbstl D, Husøy T, Alexander J, Bjellaas T, Leitner E, Murkovic M. 2010. Analysis of 5-hydroxymethyl-2-furoic acid (HMFA) the main metabolite of alimentary 5-hydroxymethyl-2-furfural (HMF) with HPLC and GC in urine. Food Chem. 123:814–818.
   Web of Science ®Google Scholar
• Kowalski S, Lukasiewicz M, Duda-Chodak A, Zięć G. 2013. 5-Hydroxymethyl-2-Furfural (HMF): heat-induced formation, occurrence in food and biotransformation: a review. Pol J Food Nutr Sci. 66:207–225.
   Google Scholar
• Liu F, Sivoththaman S, Tan Z. 2014. Solvent extraction of 5-HMF from simulated hydrothermal conversion product. Sustain Environ Res. 24:149–157.
   Google Scholar
• Loaëc G, Jacolot P, Helou C, Niquet-Léridon C, Tessier FJ. 2014. Acrylamide, 5-hydroxymethylfurfural and Nε-carboxymethyl-lysine in coffee substitutes and instant coffees. Food Addit Contam Part A. 31(4):593–604.
   PubMed Web of Science ®Google Scholar
• Méndez-Montealvo G, García-Suárez FJ, Paredes-López O, Bello-Pérez LA. 2008. Effect of nixtamalization on morphological and rheological characteristics of maize starch. J Cereal Sci. 48:420–425.
   Web of Science ®Google Scholar
• MI Report. 2012. Consumer trends: salty snack food in the United States. In: Snack food association (SNAC), Snack world (2001) State of the snack food industry. Canada: Cygnus Publishing, Inc.
   Google Scholar
• Obón-Santacana M, Kaaks R, Slimani N, Lujan-Barroso L, Freisling H, Ferrari P, Dossus L, Chabbert-Buffet N, Baglietto L, Fortner RT, et al. 2014. Dietary intake of acrylamide and endometrial cancer risk in the European prospective investigation into cancer and nutrition cohort. Br J Cancer. 111:987–997.
   PubMed Web of Science ®Google Scholar
• Rufian-Henares JA, De la Cueva SP. 2008. Assessment of hydroxymethylfurfural intake in the Spanish diet. Food Addit Contam. 25(11):1306–1312.
   Web of Science ®Google Scholar
• Rufián-Henares JA, Delgado-Andrade C, Morales FJ. 2009. Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry. Food Chem. 114:93–99.
   Web of Science ®Google Scholar
• Stadler RH, Blank I, Varga N, Robert F, Hau J, Guy PA, Robert MC, Riediker S. 2002. Acrylamide from Maillard reaction products. Nature. 419:449–450.
   PubMed Web of Science ®Google Scholar
• Stadler RH, Lineback DR, editors. 2008. Process-induced food toxicants: occurrence, formation, mitigation, and health risks. Copenhagen: John Wiley and Sons; p. 711.
   Google Scholar
• Tauler R, Brown SD. 2009. Comprehensive chemometrics: chemical and biochemical data analysis. Slovenia: Elsevier Science.
   Google Scholar
• Teixidó E, Núñez O, Santos FJ, Galceran MT. 2011. 5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography. Food Chem. 126:1902–1908.
   PubMed Web of Science ®Google Scholar
• Toxicological Data Network. 2007. Trichloroacetic acid. [cited 2017 Jan 30]. https://toxnet.nlm.nih.gov/cgi-bin/sis/search/a?dbs+hsdb:@term+@DOCNO+1779
   Google Scholar
• Uribarri J, Peppa M, Cai W, Goldberg T, Lu M, Baliga S, Vassalotti J, Vlassara H. 2003. Dietary glycotoxins correlate with circulating advanced glycation end product levels in renal failure patients. Am J Kidney Dis. 42:532–538.
   PubMed Web of Science ®Google Scholar
• Vorlová L, Borkovcová I, Kalábová K, Ve V. 2006. Hydroxymethylfurfural contents in foodstuffs determined by HPLC method. J Food Nutr Res. 45:34–38.
   Web of Science ®Google Scholar
• Zappalà M, Fallico B, Arena E, Verzera A. 2005. Methods for the determination of HMF in honey: a comparison. Food Control. 16(3):273–277.
   Web of Science ®Google Scholar