5-Hydroxymethylfurfural
5-Hydroxymethylfurfural is one component of food, has antioxidative properties and is therefore used as an acting agent in a novel anticancer infusion solution, named Karal®, and an oral supplementation. 5-Hydroxymethylfurfural could be formed in soft beverages of rich sugar during process, and often used as an index of heat treatment, it is also considered as potentially carcinogenic to humans.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Food Chem. 2015 Sep 1;182:164-70.
Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition.[Pubmed:
25842323]
5-Hydroxymethylfurfural (HMF) is formed during heat treatment of carbohydrate-containing foods, especially in a deep-fat frying process.
METHODS AND RESULTS:
This study aimed to investigate the effect of amino acids on the formation and reduction of 5-Hydroxymethylfurfural from glucose, fructose and sucrose at frying temperature in model systems containing binary mixtures of an amino acid and a sugar in equal concentrations (0.3M). The results revealed that the formation of 5-Hydroxymethylfurfural from sugars accelerated in the presence of acidic amino acids (i.e. glutamic and aspartic acids). Conversely, the presence of basic amino acids (i.e. lysine, arginine and histidine) led to reduced concentrations of 5-Hydroxymethylfurfural to non-detectable levels in model systems.
CONCLUSIONS:
The results showed that both pH and heating time significantly affected the formation of 5-Hydroxymethylfurfural from fructose in the presence of glutamic acid. In this regard, a higher amount of 5-Hydroxymethylfurfural was formed at lower pH.
ChemSusChem. 2009 Jul 20;2(7):672-5.
Gold-catalyzed aerobic oxidation of 5-hydroxymethylfurfural in water at ambient temperature.[Pubmed:
19593753 ]
METHODS AND RESULTS:
The aerobic oxidation of 5-Hydroxymethylfurfural, a versatile biomass-derived chemical, is examined in water with a titania-supported gold-nanoparticle catalyst at ambient temperature (30 °C). The selectivity of the reaction towards 2,5-furandicarboxylic acid and the intermediate oxidation product 5-hydroxymethyl-2-furancarboxylic acid is found to depend on the amount of added base and the oxygen pressure, suggesting that the reaction proceeds via initial oxidation of the aldehyde moiety followed by oxidation of the hydroxymethyl group of 5-Hydroxymethylfurfural.
CONCLUSIONS:
Under optimized reaction conditions, a 71% yield of 2,5-furandicarboxylic acid is obtained at full 5-Hydroxymethylfurfural conversion in the presence of excess base.
J Sep Sci. 2012 Oct;35(19):2567-74.
Development and validation of an HPLC method to determine metabolites of 5-hydroxymethylfurfural (5-HMF).[Pubmed:
22941583]
The food component 5-Hydroxymethylfurfural is supposed to have antioxidative properties and is therefore used as an acting agent in a novel anticancer infusion solution, named Karal®, and an oral supplementation. Previous studies showed that after oral and intravenous application, the substance is completely decomposed to its metabolites: 5-hydroxymethylfuroic acid, 2,5-furandicarboxylic acid, and N-(hydroxymethyl)furoyl glycine. The formation of a fourth metabolite, namely 5-sulphoxymethylfurfural, is still not clarified according to literature.
METHODS AND RESULTS:
Due to commercial unavailability, synthesis of 5-sulphoxymethylfurfural was conducted and a synthesis procedure for N-(hydroxymethyl)furoyl glycine had to be developed. Identification of the synthesised compounds was proven by LC-MS and NMR. An appropriate HPLC method was established to obtain good separation of the four possible metabolic substances and 5-Hydroxymethylfurfural within 12 min via a HILIC column (150 × 4.6 mm, 5 μm) using a gradient grade system switching from mobile phase A (ACN/ammonium formate 100 mM, pH 2.35, 95:5, v/v) to mobile phase B (ACN/ammonium formate 100 mM, pH 2.35, 85:15, v/v).
CONCLUSIONS:
The procedure was afterward validated following ICH guidelines in terms of selectivity, linearity, precision, LOD, and LOQ.
