No abstract

The aim of this study was to monitor and assess the risk associated with the presence of furan in various food products consumed in Korea. An optimized analytical method was used for the analysis of furan levels. The optimized solid-phase microextraction (SPME) fiber exposure conditions as follows for temperature, time, and amount of sample were 50 degrees C, 20 min, and 5 g (ml), respectively. Furan was detected in all food samples tested, at levels ranging from 0.4 ng/g in canned crab to 814 ng/g in ground roasted coffee powder. The furan levels in coffee, canned fish, canned meats, sauce, soup, retort, canned vegetables, baby foods, nutritional/diet drinks, confectionary and biscuits and snacks, juice, jams, and canned fruit were (ng/g) 169, 56.1, 30.1, 21.1, 18.1, 15.6, 10.9, 10.6, 7.1, 5.4, 3.7, 3.2, and 2.9, respectively. Furan concentrations in baby food products were between 1 and 102.5 ng/g. The total exposure estimate of furan was determined to be 10.6 ng/kg/d (maximum, 20 ng/kg/d) for adults, and 17.4 ng/kg/d (maximum. 84.9 ng/kg/d) for babies. Exposure estimates found in this study are lower than those prescribed by the U.S. Food and Drug Administration (FDA).

The aim of this study was to evaluate the effects of cooking temperature, time, and water content on the formation of heterocyclic amines (HCA) in roasted pork and mackerel using a kinetic model. The levels of 2-amino-6-methyldipiryd[1,2-a:3',2'-d]imidazole (Glu-p-1), 1-methyl-9H-pyrido[4,3-b]-indol (harman), 9H-pyrido[4,3-b]-indol (norharman), and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in pork and mackerel rose with increasing cooking temperature and time. The concentration of PhIP ranged from 6 to 54 ng/g in roasted pork and was the HCA most sensitive to cooking temperature and time. In the roasted mackerel, levels of harman and norharman increased markedly at 230°C. The kinetics of HCA generation followed first-order reaction (A = A(0) × e(-kt)). In roasted pork, activation enthalpies (ΔH) ranged from 10.3 to 41.6 kJ/mol, whereas in roasted mackerel, ΔH ranged from 12.3 to 49.3 kJ/mol. The activation entropies (ΔS) were less than zero for all HCA, ranging from -159 to -309 kJ/mol-K. The data of the kinetic parameters may be used to predict the formation and temperature sensitivity of HCA in roasted pork and mackerel.