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If the 4 low-order bits of the Huffman-encoded byte are zero, the code does not create any new nonzero coefficients However, the process of updating existing nonzero coefficients still takes place When the value of the Huffmanencoded byte is F016 the next 16 zero-valued coefficients are skipped but all intervening nonzero-valued coefficients are updated using the previous procedure As with initial scans, the code values 0016, 1016, E016 instruct the decoder to skip to the end of a number of bands The 4 high-order bits specify the number of additional bits to read and the EOB count is calculated in the same way as before All nonzero-valued coefficients that are skipped as a result of an EOB skip are refined using raw bits An important thing to remember when skipping zero-valued coefficients is that the decoder should end up either at the end of a band or on a zero valued coefficient Suppose a band contained 20 coefficients with these values

barely be detected in another sherry vinegar product obtained by a quick acidi cation process in which the vinegar had not been submitted to aging (84). Another possible source of HMF is the addition of caramel which is well established in vinegar wineries (84). While the values for the samples labeled as Aceto Balsamico di Modena were in the range of 300 mg/L to 3.3 g/L, those for the traditionally produced vinegar samples ( Aceto Balsamico di Modena tradizionale ) clearly depended on their age and reached values of up to 5.5 g/L after a fermentation time of 25 years. These high values for HMF in balsamic vinegar could be due to several reasons: (i) an elevated level of HMF in the concentrated must, (ii) the long fermentation process, and (iii) the storage in wooden barrels (85). Among other substances, the chemical composition of wood includes lignin, cellulose, and hemicellulose. When an oak barrel is produced, the inner part of the staves is burnt and wetted in order to prevent breakage. This treatment leads to a partial reduction of cellulose, thus generating HMF (86). Therefore, the HMF concentration could be considered a good indicator for the age of vinegar. 2.5.2.9 Food Flavorings and Additives

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(124) (125)

HMF has been detected in caramel, which is a widely used coloring agent in food and pharmaceutical syrups (87). Caramel is used in different food categories such as processed fruits, confectionery, ready-to-eat savories, cereal, and milk products. 2.5.2.10 Parenteral and Enteral Solutions

Apart from the traditional dietary source, glucose infusions are commonly used as vehicles for administering a variety of drugs. Enteral formulas are products with physicochemical and biological properties that allow them to be administrated through a tube into the gastrointestinal (GI) tract. Ru anHenares et al. (88) reported amounts from 0.05 to 19.1 mg/L of HMF in 19 commercial enteral formulas. During the production of the glucose infusion, the solutions must be sterilized and subsequently HMF may be formed. Ulbricht et al. (89) reported the results of several studies that have determined the concentrations of HMF in parenteral solutions. In sterile glucose solutions, HMF concentrations range from 1 to 90 mg HMF/L (90). Some consequences have been observed during continuous ambulatory peritoneal dialysis, where mesothelial cells are continually exposed to glucose degradation products, such as HMF (from the peritoneal dialysis uids), resulting in a potential pathogenic effect during long-term exposure. The HMF concentration correlated positively with high acidity (pH < 4), high sterilization temperature (>110 C), and a long sterilization time (30 min) (91). HMF has been determined in fructose-containing solutions for intravenous injection. It appears to be formed during sterilization whenever a fructose-containing solution with pH lower than 3.5 to 4.0 is heated at about 110 to 130 C (92). Murty et al. (93)

reported that a 50% dextrose injection showed an HMF concentration of 0.72 mg/L, 24 h after manufacture. In addition, there is little information on the potential interaction of HMF and active drugs with an amino group.

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2.5.3 ANALYSIS The reliable qualitative analysis of HMF in food has been a central objective due to its application as marker of thermal processing or abuse practices, but also in the elds of clinical chemistry and biotechnology. The occurrence of HMF in several food products (e.g., fruit juices, honey, tomato products, milk, and jam) may serve as an indication of quality deterioration. However, the use of different analytical methods for HMF determination and the use of inaccurate analytical methods or inadequate extraction procedures are a drawback to establishing a reliable database for HMF content in processed foodstuffs, pivotal for estimation of exposure and consequently a reliable risk assessment. Some analytical procedures are aimed or developed only for distinguishing food quality or processing conditions, but results on HMF are often not acceptable from a quantitative point of view. An in-house validation of the procedure is mandatory as a rst step and many of the published analytical methods lack this. In the scienti c literature, a wide variety of methods are described that include colorimetric, spectrophotometric, and chromatographic approaches. Table 2.5.2 summarizes the most frequently employed analytical approaches to measure HMF in different foodstuffs. 2.5.3.1 Sample Extraction and Cleanup

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