Determination of 5-hydroxymethylfurfural in honey, using headspace-solid-phase microextraction coupled with a polyoxometalate-coated piezoelectric quartz crystal

•Methodology for HMF in honey determination using a new acoustic wave sensor.•Synthesized molybdovanadophosphate polyoxometalate is the sensitive layer.•SPME technique was used efficiently as the extraction method of volatile compounds.•Sensor’s results were not statistically different from those fr...

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Bibliographic Details
Published in:Food chemistry 2017-04, Vol.220, p.420-426
Main Authors: Veríssimo, Marta I.S., Gamelas, José A.F., Evtuguin, Dmitry V., Gomes, M. Teresa S.R.
Format: Article
Language:English
Subjects:
5-Hydroxymethylfurfural
Acoustic wave sensor
Biosensing Techniques - instrumentation
Food Contamination - analysis
Furaldehyde - analogs & derivatives
Furaldehyde - analysis
Honey
Honey - analysis
Quartz - chemistry
Reproducibility of Results
Solid Phase Microextraction - methods
Spectrophotometry
SPME
Tungsten Compounds - chemistry
Volatile Organic Compounds
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Summary:•Methodology for HMF in honey determination using a new acoustic wave sensor.•Synthesized molybdovanadophosphate polyoxometalate is the sensitive layer.•SPME technique was used efficiently as the extraction method of volatile compounds.•Sensor’s results were not statistically different from those from the White method.•Long life of the sensor (at least six weeks without sensitivity degradation). High concentrations of 5-hydroxymethylfurfural (HMF) in honey provide an indication of overheating under inappropriate storage conditions or aging. Conventional methods for determining HMF are cumbersome and require expensive equipment or hazardous reagents. Hence the aim of this study was to propose a new analytical tool for HMF determination in honey, using a low cost acoustic wave sensor. Volatile organic compounds (VOCs) of honey samples were extracted, using the solid phase microextraction (SPME) technique, and HMF was quantified, using a piezoelectric quartz crystal with gold electrodes coated with a layer of decamolybdodivanado phosphoric acid, sensitive to HMF. The reliability of the proposed method was confirmed after comparing the results of HMF quantification with those obtained by the conventional spectrophotometric White method, and no statistical differences were found (α=0.05).
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.09.204