Impact of various food ingredients on the retention of furan in foods

✍ Scribed by Fien Van Lancker; An Adams; Agnieszka Owczarek; Bruno De Meulenaer; Norbert De Kimpe

• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 141 KB
• Volume: 53
• Category: Article
• ISSN: 1613-4125
• DOI: 10.1002/mnfr.200800565

✦ Synopsis

Abstract

Since furan is classified as “possibly carcinogenic to humans,” many studies investigated furan concentrations in foods. However, no data are available on the impact of food ingredients on the retention or release of furan from food. These data are important, since they explain the differences in furan removal during domestic food preparation. Furan retention was studied by spiking various samples with D~4~‐furan and comparing D~4~‐furan evaporation from these samples with comparable aqueous solutions. In addition, furan concentrations were determined. Furan retention caused by starch gels was negligible. Oils caused high furan retention: peak areas of furan in oils ranged from 22 to 25% of the corresponding aqueous solutions. In addition, in coffee, furan retention was mainly caused by the lipophilic fraction. However, since furan retention was also found in defatted coffee and coffee grounds, other coffee constituents also have the ability to retain furan. Peak areas of furan in the headspace of baby foods ranged from 71 to 97% of those in water. In addition, in this case, the highest retention was found in baby foods with added oils. Baby food containing spinach showed the highest furan concentration (172 ppb) as well as the highest furan retention.