5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography

► A MEKC method was developed to analyze HMF in food samples. ► Validation with a LC-MS/MS methodology was performed showing good results. ► 45 food samples containing a broad range of HMF levels were analyzed. ► A suitable MEKC procedure alternative to the LC-UV Official Method was presented.