Simultaneous determination of furan and 2-alkylfurans in heat-processed foods by automated static headspace gas chromatography-mass spectrometry

Shen, Mingyue; Liu, Qian; Jia, Hongge; Jiang, Yujie; Nie, Shaoping; Xie, Jianhua; Li, Chang; Xie, Mingyong

doi:10.1016/j.lwt.2016.04.030

Cited by 40 publications

(36 citation statements)

References 21 publications

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“…Levels of 2,5-dimethylfuran ranged from 69.42 to 230.25 lg/kg. These results are in contradiction with Shen et al (2016) that reported that 2,5-dimethylfuran was below the LOQ (1 lg/kg) in all analysed commercial baby food purees (n = 11). However, it should be noted that these samples were fruit or vegetable based.…”

Section: B Co-occurrence Of Furan With Methylfuranscontrasting

confidence: 99%

Risks for public health related to the presence of furan and methylfurans in food

Knutsen¹,

Alexander²,

Barregård³

et al. 2017

EFS2

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The European Commission asked EFSA for a scientific evaluation on the risk to human health of the presence of furan and methylfurans (2-methylfuran, 3-methylfuran and 2,5-dimethylfuran) in food. They are formed in foods during thermal processing and can co-occur. Furans are produced from several precursors such as ascorbic acid, amino acids, carbohydrates, unsaturated fatty acids and carotenoids, and are found in a variety of foods including coffee and canned and jarred foods. Regarding furan occurrence, 17,056 analytical results were used in the evaluation. No occurrence data were received on methylfurans. The highest exposures to furan were estimated for infants, mainly from ready-to-eat meals. Grains and grain-based products contribute most for toddlers, other children and adolescents. In adults, elderly and very elderly, coffee is the main contributor to dietary exposure. Furan is absorbed from the gastrointestinal tract and is found in highest amounts in the liver. It has a short half-life and is metabolised by cytochrome P450 2E1 (CYP2E1) to the reactive metabolite, cis-but-2-ene-1,4-dialdehyde (BDA). BDA can bind covalently to amino acids, proteins and DNA. Furan is hepatotoxic in rats and mice with cholangiofibrosis in rats and hepatocellular adenomas/carcinomas in mice being the most prominent effects. There is limited evidence of chromosomal damage in vivo and a lack of understanding of the underlying mechanism. Clear evidence for indirect mechanisms involved in carcinogenesis include oxidative stress, gene expression alterations, epigenetic changes, inflammation and increased cell proliferation. The CONTAM Panel used a margin of exposure (MOE) approach for the risk characterisation using as a reference point a benchmark dose lower confidence limit for a benchmark response of 10% of 0.064 mg/kg body weight (bw) per day for the incidence of cholangiofibrosis in the rat. The calculated MOEs indicate a health concern. This conclusion was supported by the calculated MOEs for the neoplastic effects.

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Section: B Co-occurrence Of Furan With Methylfuranscontrasting

confidence: 99%

Risks for public health related to the presence of furan and methylfurans in food

Knutsen¹,

Alexander²,

Barregård³

et al. 2017

EFS2

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“…(2018) study, all fruit recipes ( n = 8) showed higher average amounts of 2‐pentylfuran (5 ng/g) than furan (4 ng/g). The higher 2‐pentylfuran levels versus furan were also observed in products analyzed in China (fish and vegetable recipes), albeit with only a very limited data set ( n = 10) of purées (Shen et al., ). This study revealed quantifiable but lower contents of furan across all products (average 3.45 ng/g), and in some cases higher amounts of 2‐MeF than furan.…”

Section: Update On Occurrence Of Furan and Alkylfuransmentioning

confidence: 88%

“…Coffee is a rich source of natural substances based on a furan moiety, frequently termed "furanoic" compounds. In fact, substances with a furan moiety are a major chemical class in roast and ground coffees, including compounds such as, for example, 2-furfuryl alcohol, furfural, 2-methoxymethylfuran, furfuryl acetate, 2-furfuryl, 2-MeF, 2,5-diMeF, and vinylfuran (Chaichi, Ghasemzadeh-Mohammadi, Hashemi, & Mohammadi, 2015;Petisca, Pérez-Palaciosa, Farah, Pinhoa, & Ferreira, 2013;Shen et al, 2016). Several reports on the occurrence of furan and methylfurans in commercial coffees are available in the literature (Altaki, Santos, & Galceran, 2011;Arisseto et al, 2011;Becalski, Halldorson, Hayward, & Roscoe, 2016;Becalski et al, 2010;Bicchi et al, 2011;Chaichi et al, 2015;Guenther, Hoenicke, Biesterveld, Gerhard-Rieben, & Lantz, 2010).…”

Section: Coffeementioning

confidence: 99%

Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk Assessment

Kettlitz¹,

Scholz

Theurillat

et al. 2019

Comp Rev Food Sci Food Safe

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The acceptance of many foods is related to traditional cooking practices, which create taste and texture and are important to digestibility, preservation, and the reduction of foodborne illnesses. A wide range of compounds are formed during the cooking of foods, a number of these have been shown to lead to adverse effects in classical toxicological models and are known as food processing contaminants (FPC). It is essential that the presence and effects of such compounds alone and in combination within the diet are understood such that proportionate risk management measures can be developed, while taking a holistic view across the whole value chain. Furan and alkylfurans (principally 2‐ and 3‐methylfuran) are highly volatile FPC, which are formed in a wide range of foods at low amounts. The focus of research to‐date has been on those foods, which have been identified to be most consequential in terms of being sources of exposure, namely jarred and canned foods for infants and young children (meals and drinks) and coffee (roast and ground, soluble). This report presents (i) new industry data on the occurrence of furan and methylfurans in selected food categories following previous coffee studies, (ii) the most salient parameters that impact furan formation, and (iii) aspects of importance for the risk assessment.

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“…Furans can also serve as indicators of time–temperature effects during the production and storage of food items. In addition, 2-Akylfurans such as 2-butyl (peak 95) and 2-pentylfurans (peak 96) are mainly formed from lipid degradation [ 46 ], and some impart a mild, sweet and fruity taste, including 2-butylfuran, a constituent of many plant species and some cooked foods [ 47 ].…”

Section: Resultsmentioning

confidence: 99%

Profiling of Primary Metabolites and Volatile Determinants in Mahlab Cherry (Prunus mahaleb L.) Seeds in the Context of Its Different Varieties and Roasting as Analyzed Using Chemometric Tools

Farag

Khattab

Shamma

et al. 2021

Foods

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Mahlab cherry (Prunus mahaleb L.) is a plant native to the Mediterranean basin and Eastern Europe, with several health benefits and culinary uses. We explored the compositional heterogeneity in the aroma profile and nutrients of three P. mahaleb seeds in the context of its cultivar type, i.e., white and red, and in response to roasting. A holistic untargeted metabolomics approach was employed for the first time using solid-phase microextraction (SPME–GC–MS) profiles of seed volatiles and primary metabolites coupled with chemometrics. Around 65 peaks belonging to sugars, fatty acids, esters and organic acids were identified by GC–MS. White mahlab from Egypt is rich in fatty acids, e.g., oleic and α-linolenic acids. Some acyl esters, e.g., glycerylmonostearate and n-butylcaprylate, characterized mahlab cultivars from various origins. A total of 135 volatiles were identified, with organic acids and aldehydes the most abundant. Aldehydes were the most discriminatory in seed origin and in accounting for its distinct aroma. Several roasting indices were identified, viz. 1-octanol, γ-caprolactone and isomintlactone. A direct relationship between furans and fatty acids was rationalized by cyclic transformation of the latter into furan derivatives. This study provides the first chemical evidence supporting the nutritional and flavor determinants of mahlab seeds, suggesting novel uses as a functional food.

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Simultaneous determination of furan and 2-alkylfurans in heat-processed foods by automated static headspace gas chromatography-mass spectrometry

Cited by 40 publications

References 21 publications

Risks for public health related to the presence of furan and methylfurans in food

Risks for public health related to the presence of furan and methylfurans in food

Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk Assessment

Profiling of Primary Metabolites and Volatile Determinants in Mahlab Cherry (Prunus mahaleb L.) Seeds in the Context of Its Different Varieties and Roasting as Analyzed Using Chemometric Tools

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