Determination of 5-hydroxymethylfurfural (5-HMF) in expired pharmaceutical syrups by using HPLC-DAD method

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dc.authorscopusid26024440900
dc.contributor.authorÜnüvar S.
dc.date.accessioned2024-08-04T20:03:33Z
dc.date.available2024-08-04T20:03:33Z
dc.date.issued2018
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe Maillard reaction product 5-hydroxymethylfurfural (5-HMF) is formed under acidic conditions by the dehydration of sugars in carbohydrate-based food and pharmaceutical products during heating and storage. As pharmaceutical syrup formulations contain sugar and are stored under room temperature, they provide favorable conditions for the formation of 5-HMF. The long-term storage of syrup bottles after their cap has been opened and the unintentional use of expired syrups can lead to the formation of undesirable products such as 5-HMF in medications. Although legal limits have been established for 5-HMF content in pharmaceutical preparations, these levels may exceed those limits in hot climates or under inappropriate storage conditions. The present study detects and measures 5-HMF levels in expired pharmaceutical syrups through the HPLC-DAD (High Performance Liquid Chromatography with Diode Array Detection) method, and investigates the effects on 5-HMF levels of the 72-hour storage of syrups at temperatures of 40 °C. The 5-HMF level in syrups stored at room temperature varied between 1.34 ?g/mL to 15.63 ?g/mL, while in syrups stored at higher temperatures, the levels ranged from 2.24 ?g/mL to 18.24 ?g/mL. This indicated that 5-HMF content in syrups stored at 40 °C was higher than those measured in syrups stored at room temperature, although the increase was not found to be statistically significant (p>0.05). In addition to measuring the amount of 5-HMF in pharmaceutical syrups, this study also examined the changes in the levels of this dehydration product in syrup formulations under hot climates and according to storage conditions. © 2018, Turkish Chemical Society. All rights reserved.en_US
dc.identifier.doi10.18596/jotcsa.477710
dc.identifier.endpage1440en_US
dc.identifier.issn2149-0120
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85060222059en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage1431en_US
dc.identifier.trdizinid326879en_US
dc.identifier.urihttps://doi.org/10.18596/jotcsa.477710
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/326879
dc.identifier.urihttps://hdl.handle.net/11616/91927
dc.identifier.volume5en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherTurkish Chemical Societyen_US
dc.relation.ispartofJournal of the Turkish Chemical Society, Section A: Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject5-hydroxymethylfurfural (5-HMF)en_US
dc.subjectExpiration dateen_US
dc.subjectExposureen_US
dc.subjectHPLC-DADen_US
dc.subjectPharmaceutical syrupen_US
dc.subjectSucroseen_US
dc.titleDetermination of 5-hydroxymethylfurfural (5-HMF) in expired pharmaceutical syrups by using HPLC-DAD methoden_US
dc.typeArticleen_US

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