Furan; Simple baby food model system; Starch; Vitamin C; SPME-GC-MS
Abstract :
[en] The generation of furan from vitamin C during thermal treatment of a starch-based model system, which simulated baby food, was studied. Results indicated that the amount of sample heated in the vial influenced the furan generation from ascorbic acid. Increasing the amount of heated sample from 5% to approximately 98% of the total vial volume, drastically reduced furan formation from 70 ppb to 16 ppb. Changes in ascorbic acid concentrations from 0.1 to 4.5 mg/g did not influence furan concentration nor did different ascorbic/dehydroascorbic acid molar ratios. Interestingly, waxy corn starch itself considerably enhanced furan generation from ascorbic acid. Under the same conditions, 13.2 ppb of furan was generated in starch-based samples, while in ascorbic acid buffered solutions only 0.4 ppb of furan was formed. Application of other matrices, in particular agar and hydrolysed starch, resulted in similar furan concentrations as for native starch, while in polyol solutions furan concentrations were comparable to those obtained for the buffered ascorbic acid solutions.
Research Center/Unit :
CART - Centre Interfacultaire d'Analyse des Résidus en Traces - ULiège
Disciplines :
Food science Chemistry
Author, co-author :
Owczarek-Fendor, Agnieska; University of Ghent > Faculty of Bioscience Engineering > Department of Food safety and food quality
De Meulenaer, Bruno; Univerity of Ghent > Faculty of Bioscience Engineering > Department of Food safety and food quality
Scholl, Georges ; Université de Liège - ULiège > Center for Analytical Research and Technology (CART)
Adams, An; University of Ghent > Faculty of Bioscience Engineering > Department of Organic Chemistry
Van Lancke, Fien; University of Ghent > Faculty of Bioscience Engineering > Department of Organic Chemistry
Yogendrarajah, Pratheeba; University of Ghent > Faculty of Bioscience engineering > Department of Food Safety and Food Quality
Eppe, Gauthier ; Université de Liège - ULiège > Chimie analytique inorganique - Center for Analytical Research and Technology (CART)
De Pauw, Edwin ; Université de Liège - ULiège > Département de chimie (sciences) > GIGA-R : Laboratoire de spectrométrie de masse (L.S.M.)
Scippo, Marie-Louise ; Université de Liège - ULiège > Département de sciences des denrées alimentaires > Analyse des denrées alimentaires
De Kimpe, Norbert; University of Ghent > Faculty of Bioscience Engineering > Department of Organic Chemistry
Language :
English
Title :
Furan formation from vitamin C in a starch-based model system: Influence of the reaction conditions
Adams A., and De Kimpe N. Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1, 2, 3, 4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2, 3-dihydro-4H-thiazine: Extraordinary Maillard flavor compounds. Chemical Reviews 106 6 (2006) 2299-2319
Becalski A., and Seaman S. Furan precursors in food: A model study and development of a simple headspace method for determination of furan. Journal of the Association of Official Analytical Chemists International 88 1 (2005) 102-106
Bianchi F., Careri M., Mangia A., and Musci M. Development and validation of a solid phase micro-extraction-gas chromatography-mass spectrometry method for the determination of furan in baby-food. Journal of Chromatography A 1102 1-2 (2006) 268-272
Crews C., and Castle L. A Review of the occurrence, formation and analysis of furan in heat-processed foods. Trends in Food Science and Technology 18 7 (2007) 365-372
De Wilde T., De Meulenaer B., Mestdagh F., Govaert Y., Vandeburie S., Ooghe W., et al. Influence of storage practices on acrylamide formation during potato frying. Journal of Agricultural and Food Chemistry 53 16 (2005) 6550-6557
EFSA (European Food Safety Authority). Report of the scientific panel on contaminants in the food chain on provisional findings on furan in food. The EFSA Journal 137 (2004) 1-20
EFSA (European Food Safety Authority). Scientific report of EFSA. Monitoring of furan levels in foods. The EFSA Journal 304 (2009) 1-23
Fan X.T. Formation of furan from carbohydrates and ascorbic acid following exposure to ionizing radiation and thermal processing. Journal of Agricultural and Food Chemistry 53 20 (2005) 7826-7831
Fan X., Huang L., and Sokorai K.J.B. Factors affecting thermally induced furan formation. Journal of Agricultural and Food Chemistry 56 20 (2008) 9490-9494
US Food and Drug Administration (FDA) (2004). Exploratory data on furan in food. Accessed 04.12.09.
International Agency for Research on Cancer (1995). IARC Monographs on the evaluation of carcinogenic risks to humans: Dry cleaning, some chlorinated solvents and other industrial chemicals (Vol. 63, pp. 393-407). Lyon, France.
Limacher A., Kerler J., Condé-Petit B., and Blank I. Formation of furan and methylfuran from ascorbic acid in model systems and food. Food Additives and Contaminants 24 S1 (2007) 122-135
Märk J., Pollien P., Lindinger C., Blank I., and Märk T. Quantification of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry. Journal of Agricultural and Food Chemistry 54 7 (2006) 2786-2793
Mestdagh F.J., De Meulenaer B., and Van Peteghem C. Influence of oil degradation on the amounts of acrylamide generated in a model system and in French fries. Food Chemistry 100 3 (2007) 1153-1159
Mestdagh F.J., De Meulenaer B., Van Poucke C., Detavernier C., Cromphout C., and Van Peteghem C. Influence of oil type on the amounts of acrylamide generated in a model system and in French fries. Journal of Agricultural and Food Chemistry 53 15 (2005) 6170-6174
Nubel (2009). Belgian food composition table, 5th ed.
Perez-Locas C., and Yaylayan V.A. Origin and mechanistic pathways of formation of the parent furan - A food toxicant. Journal of Agricultural and Food Chemistry 52 22 (2004) 6830-6836
Rizzi G.P. Role of phosphate and carboxylate ions in Maillard browning. Journal of Agricultural and Food Chemistry 52 4 (2004) 953-957
Şenyuva H.Z., and Gokmen V. Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?. Food Additives and Contaminants 22 12 (2005) 1198-1202
Tietz M., Buettner A., and Condé-Petit B. Changes in structure and aroma release from starch-aroma systems upon α-amylase addition. European Food Research and Technology 227 5 (2008) 1439-1446
Van Lancker F., Adams A., Owczarek A., De Meulenaer B., and De Kimpe N. Impact of various food ingredients on the retention of furan in foods. Molecular Nutrition and Food Research 53 12 (2009) 1505-1511
Vernin G., Chakib S., Rogacheva S.M., Obretenov T.D., and Parkanyi C. Thermal decomposition of ascorbic acid. Carbohydrate Research 305 1 (1998) 1-15
Yoshida I., Isagawa S., Kibuna N., Hamano-Nagaoka M., and Maitani T. Rapid and improved determination of furan in baby foods and infant formulas by headspace GC/MS. Journal of the Food Hygienic Society of Japan 48 4 (2007) 83-89
Zoller O., Sager F., and Reinhard H. Furan in food: Headspace method and product survey. Food Additives and Contaminants 24 S1 (2007) 91-107