Development of a GC–MS/MS method coupled with HS-SPME-Arrow for studying formation of furan and 10 derivatives in model systems and commercial foods. (30th November 2022)

• Record Type: Journal Article
• Authors: Huang, Yi-Hsuan; Kao, Tsai-Hua; Chen, Bing-Huei
• Is Part Of: Food chemistry. Volume 395(2022)
• Publication Date: 2022-11-30
• Subjects: Furan and its derivatives -- HP-SPME -- GC–MS/MS -- Model system -- Heating -- Commercial food products; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133572
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Formation of Furan and 10 derivatives were studied in 3 model systems. Furan and 10 derivatives were identified by GC–MS/MS coupled with HS-SPME Arrow. High recovery and precision were obtained with 1 g sample and 10 min extraction. 0.5 M glucose/alanine + 0.1 M ascorbic acid (121 °C/2 h) produced the highest furans. Furan compounds were highest in canned meat and lowest in fruit jam and sauce. Abstract: Furan has been described as a carcinogen, being present in numerous food products available to the everyday consumer. The objectives of this study were to determine the formation of furan and its derivatives in 3 model systems during heating, with their contents being determined in selected commercial food products by HS-SPME Arrow coupled with GC/MS/MS. A high accuracy and precision was attained for the method developed in this study. The model system of 0.5 M glucose/alanine + 0.1 M ascorbic acid generated the highest furan level (5603.63 ng/g) when heated at 121 °C for 2 h. The addition of ascorbic acid favored formation of furfural and furfuryl alcohol, while linoleic acid favored formation of furfuryl alcohol. In addition, the total furan contents in various commercial foods ranged from 21.14 to 3183.39 ng/g. Most importantly, the outcome of model systems may be used to predict the presence of furan and its derivatives in commercial foods.