Determination of 5-hydroxymethylfurfural using an electropolymerized molecularly imprinted polymer in combination with Salle
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.talanta.2022.123723 http://hdl.handle.net/11449/241365 |
Resumo: | Coffee, a beverage with a complex chemical composition, is appreciated for the sensory experience of its taste and aroma. The compound 5-(hydroxymethyl)-2-furfural (HMF) is essential for sensory characterization of the beverage, and is also used in the traceability of its production. In this work, a procedure combining salting-out assisted liquid-liquid extraction (SALLE) and an electropolymerized molecularly imprinted polymer (e-MIP) was developed for the detection and quantification of HMF in coffee samples. The sample preparation step using SALLE employed a combination of acetonitrile and phosphate-buffered saline, in a proportion of 70:30 (ACN:PBS), with addition of 0.02 g of NaCl. The new sensor (e-MIP) was prepared by electropolymerization of p-aminobenzoic acid onto a glassy carbon electrode (GCE) using cyclic voltammetry (CV). Analytical determinations were performed by differential pulse voltammetry (DPV). The linear regression correlation coefficient (r2) for the response was 0.9986. The limits of detection and quantification were 0.372 mg L−1 and 1.240 mg L−1, respectively. The repeatability and reproducibility values obtained were 6 and 10%, respectively. The recoveries for three concentration levels were between 97 and 101%. Analyses of different coffee samples showed that the HMF concentrations varied from 261.0 ± 41.0 to 770.2 ± 55.9 mg kg−1 in powdered coffee samples, and from 1510 ± 50 to 4445 ± 278 mg kg−1 in instant coffee samples. The advantages of this procedure, compared to other methods described in the literature, are its simplicity, easy operation, good selectivity and sensitivity, low cost, and minimal use of organic solvents. |
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Determination of 5-hydroxymethylfurfural using an electropolymerized molecularly imprinted polymer in combination with Salle5-(Hydroxymethyl)-2-furfuralElectroanalysisElectropolymerizationMolecular recognitionSalting-out assisted liquid-liquid extractionSample preparationCoffee, a beverage with a complex chemical composition, is appreciated for the sensory experience of its taste and aroma. The compound 5-(hydroxymethyl)-2-furfural (HMF) is essential for sensory characterization of the beverage, and is also used in the traceability of its production. In this work, a procedure combining salting-out assisted liquid-liquid extraction (SALLE) and an electropolymerized molecularly imprinted polymer (e-MIP) was developed for the detection and quantification of HMF in coffee samples. The sample preparation step using SALLE employed a combination of acetonitrile and phosphate-buffered saline, in a proportion of 70:30 (ACN:PBS), with addition of 0.02 g of NaCl. The new sensor (e-MIP) was prepared by electropolymerization of p-aminobenzoic acid onto a glassy carbon electrode (GCE) using cyclic voltammetry (CV). Analytical determinations were performed by differential pulse voltammetry (DPV). The linear regression correlation coefficient (r2) for the response was 0.9986. The limits of detection and quantification were 0.372 mg L−1 and 1.240 mg L−1, respectively. The repeatability and reproducibility values obtained were 6 and 10%, respectively. The recoveries for three concentration levels were between 97 and 101%. Analyses of different coffee samples showed that the HMF concentrations varied from 261.0 ± 41.0 to 770.2 ± 55.9 mg kg−1 in powdered coffee samples, and from 1510 ± 50 to 4445 ± 278 mg kg−1 in instant coffee samples. The advantages of this procedure, compared to other methods described in the literature, are its simplicity, easy operation, good selectivity and sensitivity, low cost, and minimal use of organic solvents.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Departamento de Química Analítica Instituto de Química Universidade Estadual Paulista (UNESP), AraraquaraDepartment of Analytical Chemistry National Institute of ChemistryDepartamento de Química Fundamental Instituto de Química Universidade de São Paulo (USP), SPDepartment of Materials Science Institute of Multidisciplinary Research University of BelgradeDepartamento de Química Analítica Instituto de Química Universidade Estadual Paulista (UNESP), AraraquaraFAPESP: 2018/13922–7FAPESP: 2018/14425–7FAPESP: 2019/11214–8CNPq: 309168/2020–1Universidade Estadual Paulista (UNESP)National Institute of ChemistryUniversidade de São Paulo (USP)University of BelgradeFrancisco, Karen C.A. [UNESP]Lobato, AlnilanTasić, NikolaCardoso, Arnaldo A. [UNESP]Gonçalves, Luís M.2023-03-01T20:58:48Z2023-03-01T20:58:48Z2022-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.talanta.2022.123723Talanta, v. 250.0039-9140http://hdl.handle.net/11449/24136510.1016/j.talanta.2022.1237232-s2.0-85134489439Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengTalantainfo:eu-repo/semantics/openAccess2023-03-01T20:58:49Zoai:repositorio.unesp.br:11449/241365Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:22:41.985946Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Determination of 5-hydroxymethylfurfural using an electropolymerized molecularly imprinted polymer in combination with Salle |
title |
Determination of 5-hydroxymethylfurfural using an electropolymerized molecularly imprinted polymer in combination with Salle |
spellingShingle |
Determination of 5-hydroxymethylfurfural using an electropolymerized molecularly imprinted polymer in combination with Salle Francisco, Karen C.A. [UNESP] 5-(Hydroxymethyl)-2-furfural Electroanalysis Electropolymerization Molecular recognition Salting-out assisted liquid-liquid extraction Sample preparation |
title_short |
Determination of 5-hydroxymethylfurfural using an electropolymerized molecularly imprinted polymer in combination with Salle |
title_full |
Determination of 5-hydroxymethylfurfural using an electropolymerized molecularly imprinted polymer in combination with Salle |
title_fullStr |
Determination of 5-hydroxymethylfurfural using an electropolymerized molecularly imprinted polymer in combination with Salle |
title_full_unstemmed |
Determination of 5-hydroxymethylfurfural using an electropolymerized molecularly imprinted polymer in combination with Salle |
title_sort |
Determination of 5-hydroxymethylfurfural using an electropolymerized molecularly imprinted polymer in combination with Salle |
author |
Francisco, Karen C.A. [UNESP] |
author_facet |
Francisco, Karen C.A. [UNESP] Lobato, Alnilan Tasić, Nikola Cardoso, Arnaldo A. [UNESP] Gonçalves, Luís M. |
author_role |
author |
author2 |
Lobato, Alnilan Tasić, Nikola Cardoso, Arnaldo A. [UNESP] Gonçalves, Luís M. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) National Institute of Chemistry Universidade de São Paulo (USP) University of Belgrade |
dc.contributor.author.fl_str_mv |
Francisco, Karen C.A. [UNESP] Lobato, Alnilan Tasić, Nikola Cardoso, Arnaldo A. [UNESP] Gonçalves, Luís M. |
dc.subject.por.fl_str_mv |
5-(Hydroxymethyl)-2-furfural Electroanalysis Electropolymerization Molecular recognition Salting-out assisted liquid-liquid extraction Sample preparation |
topic |
5-(Hydroxymethyl)-2-furfural Electroanalysis Electropolymerization Molecular recognition Salting-out assisted liquid-liquid extraction Sample preparation |
description |
Coffee, a beverage with a complex chemical composition, is appreciated for the sensory experience of its taste and aroma. The compound 5-(hydroxymethyl)-2-furfural (HMF) is essential for sensory characterization of the beverage, and is also used in the traceability of its production. In this work, a procedure combining salting-out assisted liquid-liquid extraction (SALLE) and an electropolymerized molecularly imprinted polymer (e-MIP) was developed for the detection and quantification of HMF in coffee samples. The sample preparation step using SALLE employed a combination of acetonitrile and phosphate-buffered saline, in a proportion of 70:30 (ACN:PBS), with addition of 0.02 g of NaCl. The new sensor (e-MIP) was prepared by electropolymerization of p-aminobenzoic acid onto a glassy carbon electrode (GCE) using cyclic voltammetry (CV). Analytical determinations were performed by differential pulse voltammetry (DPV). The linear regression correlation coefficient (r2) for the response was 0.9986. The limits of detection and quantification were 0.372 mg L−1 and 1.240 mg L−1, respectively. The repeatability and reproducibility values obtained were 6 and 10%, respectively. The recoveries for three concentration levels were between 97 and 101%. Analyses of different coffee samples showed that the HMF concentrations varied from 261.0 ± 41.0 to 770.2 ± 55.9 mg kg−1 in powdered coffee samples, and from 1510 ± 50 to 4445 ± 278 mg kg−1 in instant coffee samples. The advantages of this procedure, compared to other methods described in the literature, are its simplicity, easy operation, good selectivity and sensitivity, low cost, and minimal use of organic solvents. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-01 2023-03-01T20:58:48Z 2023-03-01T20:58:48Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.talanta.2022.123723 Talanta, v. 250. 0039-9140 http://hdl.handle.net/11449/241365 10.1016/j.talanta.2022.123723 2-s2.0-85134489439 |
url |
http://dx.doi.org/10.1016/j.talanta.2022.123723 http://hdl.handle.net/11449/241365 |
identifier_str_mv |
Talanta, v. 250. 0039-9140 10.1016/j.talanta.2022.123723 2-s2.0-85134489439 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Talanta |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
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1808129514094460928 |