A simple micellar electrokinetic chromatography (MEKC) method for the simultaneous determination of 2-furfural (2-F), 3-furfural (3-F), 5-methylfurfural (5-MF), 5-hydroxymethylfurfural (5-HMF), 2-furoic acid (2-FA) and 3-furoic acid (3-FA) in honey and vegetable oils is described. Parameters affecting the separation such as pH, buffer and surfactant concentrations, applied voltage, capillary te...

The compound 2,5-di(hydroxymethyl)furan (DHMF) is a high-value chemical block that can be synthesized from 5-hydroxymethylfurfural (HMF), platform results the dehydration of biomass-derived carbohydrates. In this work, HMF biotransformation capability different Fusarium species was evaluated, and F. striatum selected to produce DHMF. effects inoculum size, glucose concentration pH media over DH...

The coproduction of 5-hydroxymethylfurfural (5-HMF) and furfural (FUR) via the direct hydrolysis holocellulose analogue composed cellulose hemicellulose was investigated. effects catalyst amount, solvent type reaction temperature time using sulfamic acid with dual active sites as were also studied. yields 5-HMF FUR at 37.2% 62.0% obtained volume ratio γ-valerolactone to water 25:1 180 °C for 3 ...

This work aims to systematically investigate the influence of process temperature, biomass-to-water ratio, and production scales (laboratory pilot) on chemical composition aqueous gaseous phases mass chemicals by hydrothermal processing Açaí (Euterpe Oleraceae, Mart.) seeds. The carbonization was carried out at 175, 200, 225, 250 °C 2 °C/min a ratio 1:10; ratios 1:10, 1:15, 1:20 in technical sc...

5-Hydroxymethylfurfural (5-HMF) is known as an indicator of quality deterioration in a wide range of foods. The current study covered 70 samples taken from domestically produced foods and drinks available on the Iranian markets (including honey, jam, fruit cakes tomato paste, ketchup, syrup, fruit juice, canned fruit, UHT milk, instant coffee and jelly powder). HMF levels were determined using ...

The influence of saccharides on the formation of acrylamide (AcA) was investigated. The reducing saccharides reacted with asaparagine to form AcA, but the non-reducing saccharides, except sucrose, gave no AcA. AcA formation from a mixture containing glucose and asaparagaine was suppressed by the non-reducing saccharides, especially trehalose (76% suppression) and neotrehalose (75% suppression)....

This study demonstrates the use of a photoelectrochemical device comprising earth-abundant hematite photoanode for oxidation 5-hydroxymethylfurfural (5-HMF), versatile bio-based platform chemical, under ambient conditions in presence an electron mediator. The results obtained this showed that photoanode, upon doping with fluorine, can oxidize water even at lower pH (4.5 and 9.0). For 5-HMF oxid...