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Drabińska N, Marcinkowska MA, Wieczorek MN, Jeleń HH. Application of Sorbent-Based Extraction Techniques in Food Analysis. Molecules 2023; 28:7985. [PMID: 38138475 PMCID: PMC10745519 DOI: 10.3390/molecules28247985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 12/03/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
This review presents an outline of the application of the most popular sorbent-based methods in food analysis. Solid-phase extraction (SPE) is discussed based on the analyses of lipids, mycotoxins, pesticide residues, processing contaminants and flavor compounds, whereas solid-phase microextraction (SPME) is discussed having volatile and flavor compounds but also processing contaminants in mind. Apart from these two most popular methods, other techniques, such as stir bar sorptive extraction (SBSE), molecularly imprinted polymers (MIPs), high-capacity sorbent extraction (HCSE), and needle-trap devices (NTD), are outlined. Additionally, novel forms of sorbent-based extraction methods such as thin-film solid-phase microextraction (TF-SPME) are presented. The utility and challenges related to these techniques are discussed in this review. Finally, the directions and need for future studies are addressed.
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Affiliation(s)
| | | | | | - Henryk H. Jeleń
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (N.D.); (M.A.M.); (M.N.W.)
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2
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Minorczyk M, Czaja K, Starski A, Korcz W, Liszewska M, Lewiński R, Robson MG, Postupolski J, Struciński P. Assessment of Furan and Its Derivatives Intake with Home Prepared Meals and Characterization of Associated Risk for Polish Infants and Toddlers. Foods 2023; 12:3618. [PMID: 37835270 PMCID: PMC10572828 DOI: 10.3390/foods12193618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 09/25/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
Furan and its derivatives are found in various heat-treated foods. Furan is classified as a possible human carcinogen. The European Union authorities recommend collecting data on the occurrence of these compounds, estimating consumer exposure, and taking measures to protect human health based on a scientific risk assessment. The aim of this study was to estimate the exposure of infants and toddlers to furan and its methyl derivatives-2-methylfuran, 3-methylfuran, and ∑2,5-dimethylfuran/2-ethylfuran-present in home-prepared foods and to characterize the associated health risks. The compounds of interest were determined using the HS-GC/MS. The risk was characterized by the calculation of the margin of exposure (MoE). Levels of furan and its derivatives in analyzed samples were in the range of
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Affiliation(s)
- Maria Minorczyk
- Department of Toxicology and Health Risk Assessment, National Institute of Public Health NIH—National Research Institute, 00-791 Warsaw, Poland; (M.M.); (K.C.); (W.K.); (M.L.); (R.L.)
| | - Katarzyna Czaja
- Department of Toxicology and Health Risk Assessment, National Institute of Public Health NIH—National Research Institute, 00-791 Warsaw, Poland; (M.M.); (K.C.); (W.K.); (M.L.); (R.L.)
| | - Andrzej Starski
- Department of Food Safety, National Institute of Public Health NIH—National Research Institute, 00-791 Warsaw, Poland; (A.S.); (J.P.)
| | - Wojciech Korcz
- Department of Toxicology and Health Risk Assessment, National Institute of Public Health NIH—National Research Institute, 00-791 Warsaw, Poland; (M.M.); (K.C.); (W.K.); (M.L.); (R.L.)
| | - Monika Liszewska
- Department of Toxicology and Health Risk Assessment, National Institute of Public Health NIH—National Research Institute, 00-791 Warsaw, Poland; (M.M.); (K.C.); (W.K.); (M.L.); (R.L.)
| | - Radosław Lewiński
- Department of Toxicology and Health Risk Assessment, National Institute of Public Health NIH—National Research Institute, 00-791 Warsaw, Poland; (M.M.); (K.C.); (W.K.); (M.L.); (R.L.)
| | - Mark Gregory Robson
- Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901, USA;
| | - Jacek Postupolski
- Department of Food Safety, National Institute of Public Health NIH—National Research Institute, 00-791 Warsaw, Poland; (A.S.); (J.P.)
| | - Paweł Struciński
- Department of Toxicology and Health Risk Assessment, National Institute of Public Health NIH—National Research Institute, 00-791 Warsaw, Poland; (M.M.); (K.C.); (W.K.); (M.L.); (R.L.)
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Javed F, Shahbaz HM, Nawaz A, Olaimat AN, Stratakos AC, Wahyono A, Munir S, Mueen-Ud-Din G, Ali Z, Park J. Formation of furan in baby food products: Identification and technical challenges. Compr Rev Food Sci Food Saf 2021; 20:2699-2715. [PMID: 33719191 DOI: 10.1111/1541-4337.12732] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 01/18/2021] [Accepted: 02/04/2021] [Indexed: 11/26/2022]
Abstract
Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared foods as well as in baby foods. Furan is a toxic and carcinogenic compound to humans and may be a vital hazard to infants and babies. Furan could be formed in foods through thermal degradation of carbohydrates, dissociation of amino acids, and oxidation of polyunsaturated fatty acids. The detection of furan in food products is difficult due to its high volatility and low molecular weight. Headspace solid-phase microextraction coupled with gas chromatography/mass spectrometer (GC/MS) is generally used for analysis of furan in food samples. The risk assessment of furan can be characterized using margin of exposure approach (MOE). Conventional strategies including cooking in open vessels, reheating of commercially processed foods with stirring, and physical removal using vacuum treatment have remained unsuccessful for the removal of furan due to the complex production mechanisms and possible precursors of furan. The innovative food-processing technologies such as high-pressure processing (HPP), high-pressure thermal sterilization (HPTS), and Ohmic heating have been adapted for the reduction of furan levels in baby foods. But in recent years, only HPP has gained interest due to successful reduction of furan because of its nonthermal mechanism. HPP-treated baby food products are commercially available from different food companies. This review summarizes the mechanism involved in the formation of furan in foods, its toxicity, and identification in infant foods and presents a solution for limiting its formation, occurrence, and retention using novel strategies.
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Affiliation(s)
- Farah Javed
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Hafiz Muhammad Shahbaz
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Asad Nawaz
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, China
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
| | - Alexandros Ch Stratakos
- Department of Applied Sciences, Faculty of Health and Life Sciences, University of the West of England, Bristol, United Kingdom
| | - Agung Wahyono
- Department of Food Engineering Technology, State Polytechnic of Jember, Jember, Indonesia
| | - Sadia Munir
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Ghulam Mueen-Ud-Din
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Zeshan Ali
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, China
| | - Jiyong Park
- Department of Biotechnology, Yonsei University, Seoul, South Korea
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4
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Karimi F, Zakariae N, Esmaeili R, Alizadeh M, Tamadon AM. Carbon Nanotubes for Amplification of Electrochemical Signal in Drug and Food Analysis; A Mini Review. ACTA ACUST UNITED AC 2020. [DOI: 10.2174/2212711906666200224110404] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Background:
Electrochemical sensors are widely used for the determination of drugs and
food compounds. In recent years, the amplification of electrochemical signals with nanomaterials, especially
Carbon Nanotubes (CNTs) has created a major revolution in electrochemistry.
Objective:
The present mini-review paper focused on studying the role of CNTs as conductive mediators
for the fabrication of highly sensitive electrochemical sensors. CNTs, with high conductivity and
good ability for modification with other materials, are interesting candidates for improving the sensitivity
of electrochemical sensors. CNTs or their derivatives are suggested for different applications in
electrochemistry and especially analytical biosensors. This review is aimed to discuss the conductivity
feature of CNTs in electrochemical sensors.
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Affiliation(s)
- Fatemeh Karimi
- Department of Chemical Engineering, Quchan University of Technology, Quchan, Iran
| | - Nilofar Zakariae
- Nursing Medical-Surgical Group, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Roghayeh Esmaeili
- Nursing Medical-Surgical Group, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Marzieh Alizadeh
- Center for Nanotechnology in Drug Delivery, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, PO Box 71345-1583, Iran
| | - Ali-Mohammad Tamadon
- Center for Nanotechnology in Drug Delivery, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, PO Box 71345-1583, Iran
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Lambert M, Inthavong C, Desbourdes C, Hommet F, Sirot V, Leblanc JC, Hulin M, Guérin T. Levels of furan in foods from the first French Total Diet Study on infants and toddlers. Food Chem 2018; 266:381-388. [DOI: 10.1016/j.foodchem.2018.05.119] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 05/02/2018] [Accepted: 05/26/2018] [Indexed: 10/14/2022]
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6
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Condurso C, Cincotta F, Verzera A. Determination of furan and furan derivatives in baby food. Food Chem 2018; 250:155-161. [DOI: 10.1016/j.foodchem.2017.12.091] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Revised: 11/19/2017] [Accepted: 12/31/2017] [Indexed: 11/17/2022]
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7
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Jędrkiewicz R, Tsakovski S, Lavenu A, Namieśnik J, Tobiszewski M. Simultaneous grouping and ranking with combination of SOM and TOPSIS for selection of preferable analytical procedure for furan determination in food. Talanta 2018; 178:928-933. [DOI: 10.1016/j.talanta.2017.10.044] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2017] [Revised: 10/18/2017] [Accepted: 10/21/2017] [Indexed: 12/27/2022]
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8
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Altaki MS, Santos FJ, Puignou L, Galceran MT. Furan in commercial baby foods from the Spanish market: estimation of daily intake and risk assessment. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:728-739. [DOI: 10.1080/19440049.2016.1278080] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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Sevenich R, Rauh C, Knorr D. A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products: A review. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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10
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The application of headspace gas chromatography coupled to tandem quadrupole mass spectrometry for the analysis of furan in baby food samples. Food Chem 2016; 212:20-6. [DOI: 10.1016/j.foodchem.2016.05.159] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2015] [Revised: 05/20/2016] [Accepted: 05/24/2016] [Indexed: 11/22/2022]
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Mariotti-Celis MS, Zúñiga RN, Cortés P, Pedreschi F. A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying. J Food Sci 2016; 82:232-239. [DOI: 10.1111/1750-3841.13552] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 10/11/2016] [Accepted: 10/19/2016] [Indexed: 01/22/2023]
Affiliation(s)
- María S. Mariotti-Celis
- Programa Institucional de Fomento a la Investigación, Desarrollo e Innovación; Univ. Tecnológica Metropolitana; Ignacio Valdivieso 2409, San Joaquín, P.O. Box 8940577 Santiago Chile
| | - Rommy N. Zúñiga
- Dept. de Biotecnología; Univ. Tecnológica Metropolitana; Las Palmeras 3360, P.O. Box 7800003 Santiago Chile
| | - Pablo Cortés
- Escuela de Nutrición y Dietética; Univ. Finis Terrae; Avenida Pedro de Valdivia 1509, Providencia, P.O. Box 7501015 Santiago Chile
- Dept. de Ingeniería Química y Bioprocesos; Pontificia Univ. Católica de Chile; P.O. Box 306 Santiago 6904411 Chile
| | - Franco Pedreschi
- Dept. de Ingeniería Química y Bioprocesos; Pontificia Univ. Católica de Chile; P.O. Box 306 Santiago 6904411 Chile
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12
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Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods. Food Res Int 2016; 90:154-176. [PMID: 29195868 DOI: 10.1016/j.foodres.2016.10.037] [Citation(s) in RCA: 124] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 10/19/2016] [Accepted: 10/23/2016] [Indexed: 12/21/2022]
Abstract
The Maillard reaction (MR) occurs widely during food manufacture and storage, through controlled or uncontrolled pathways. Its consequences are ambiguous depending on the nature and processing of the food products. The MR is often used by food manufacturer to develop appealing aromas, colour or texture in food products (cereal based food, coffee, meat…). However, despite some positive aspects, the MR could decrease the nutritional value of food, generate potentially harmful compounds (e.g. acrylamide, furans, heterocyclic amines) or modify aroma or colour although it is not desired (milk, fruit juice). This paper presents a review of the different solutions available to control or moderate the MR in various food products from preventive to removal methods. A brief reminder of the role and influence of the MR on food quality and safety is also provided.
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Palmers S, Grauwet T, Buvé C, Vanratingen K, Kebede BT, Goos P, Hendrickx ME, Van Loey A. Relative importance and interactions of furan precursors in sterilised, vegetable-based food systems. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 33:193-206. [PMID: 26605424 DOI: 10.1080/19440049.2015.1124293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Mitigation strategies aimed at an intervention in the reaction pathways for furan formation (e.g., by adjusting precursor concentrations) might offer an additional route for furan reduction in sterilised, vegetable-based foods, without adverse effects on other food safety or quality attributes. As a first step towards product reformulation, the aim of the present study was to determine the relative importance and interactions of possible furan precursors in these types of foods. Based on an I-optimal experimental design, potato purée (naturally low in furan precursors) was spiked with known amounts of sugars, ascorbic acid, olive oil and β-carotene, and subjected to a thermal sterilisation. Significant correlations were observed between furan concentrations after thermal treatment and starting concentrations of ascorbic acid and monosaccharides (i.e., fructose and glucose). Ascorbic acid had a clear furan-reducing effect as an antioxidant by protecting (polyunsaturated) fatty acids against oxidative degradation. Fructose and glucose were the main precursors, which can most probably be attributed to their high, but realistic, concentrations in the product. The contributions of fatty acids and β-carotene were strongly dependent on redox interactions with other food constituents. In the same potato purées, only low concentrations (0-2 ng g(-1) purée) of 2-methylfuran were detected, indicating that the direct importance of the spiked food constituents as a precursor for methylfuran formation was rather small. Based on the results of this study, reducing the amount of monosaccharides or adjusting the redox conditions of the matrix are suggested as two possible approaches for furan mitigation on the product side.
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Affiliation(s)
- Stijn Palmers
- a KU Leuven Department of Microbial and Molecular Systems (M2S) , Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe) , Heverlee , Belgium
| | - Tara Grauwet
- a KU Leuven Department of Microbial and Molecular Systems (M2S) , Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe) , Heverlee , Belgium
| | - Carolien Buvé
- a KU Leuven Department of Microbial and Molecular Systems (M2S) , Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe) , Heverlee , Belgium
| | - Koen Vanratingen
- a KU Leuven Department of Microbial and Molecular Systems (M2S) , Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe) , Heverlee , Belgium
| | - Biniam T Kebede
- a KU Leuven Department of Microbial and Molecular Systems (M2S) , Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe) , Heverlee , Belgium
| | - Peter Goos
- b KU Leuven Department of Biosystems (BIOSYST), Division of Mechatronics , Biostatistics and Sensors (MeBioS) , Heverlee , Belgium
| | - Marc E Hendrickx
- a KU Leuven Department of Microbial and Molecular Systems (M2S) , Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe) , Heverlee , Belgium
| | - Ann Van Loey
- a KU Leuven Department of Microbial and Molecular Systems (M2S) , Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe) , Heverlee , Belgium
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Chaichi M, Ghasemzadeh-Mohammadi V, Hashemi M, Mohammadi A. Furanic compounds and furfural in different coffee products by headspace liquid-phase micro-extraction followed by gas chromatography–mass spectrometry: survey and effect of brewing procedures. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2015; 8:73-80. [DOI: 10.1080/19393210.2014.981601] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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15
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van der Fels-Klerx H(I, Edwards SG, Kennedy MC, O'Hagan S, O'Mahony C, Scholz G, Steinberg P, Chiodini A. A framework to determine the effectiveness of dietary exposure mitigation to chemical contaminants. Food Chem Toxicol 2014; 74:360-71. [DOI: 10.1016/j.fct.2014.10.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Revised: 10/17/2014] [Accepted: 10/22/2014] [Indexed: 11/15/2022]
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16
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Sevenich R, Kleinstueck E, Crews C, Anderson W, Pye C, Riddellova K, Hradecky J, Moravcova E, Reineke K, Knorr D. High-Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree. J Food Sci 2014; 79:M230-7. [DOI: 10.1111/1750-3841.12345] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2013] [Accepted: 11/25/2013] [Indexed: 12/01/2022]
Affiliation(s)
- Robert Sevenich
- Dept. of Food Biotechnology and Food Process Engineering; Technische Univ. Berlin; Koenigin-Luise-St. 22 D-14195 Berlin Germany
| | - Elke Kleinstueck
- Dept. of Food Biotechnology and Food Process Engineering; Technische Univ. Berlin; Koenigin-Luise-St. 22 D-14195 Berlin Germany
| | - Colin Crews
- Food and Environment Research Agency; Sand Hutton YO41 1LZ York UK
| | - Warwick Anderson
- Food and Environment Research Agency; Sand Hutton YO41 1LZ York UK
| | - Celine Pye
- Food and Environment Research Agency; Sand Hutton YO41 1LZ York UK
| | - Katerina Riddellova
- Dept. of Food Analysis and Nutrition; Inst. of Chemical Technology; 5 Technika 16628 Prague 6 Prague Czech Republic
| | - Jaromir Hradecky
- Dept. of Food Analysis and Nutrition; Inst. of Chemical Technology; 5 Technika 16628 Prague 6 Prague Czech Republic
| | - Eliska Moravcova
- Dept. of Food Analysis and Nutrition; Inst. of Chemical Technology; 5 Technika 16628 Prague 6 Prague Czech Republic
| | - Kai Reineke
- Leibniz Inst. for Agricultural Engineering (ATB) Max-Etyth-Allee 100; 14469 Potsdam Germany
| | - Dietrich Knorr
- Dept. of Food Biotechnology and Food Process Engineering; Technische Univ. Berlin; Koenigin-Luise-St. 22 D-14195 Berlin Germany
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Mogol BA, Gökmen V. Kinetics of furan formation from ascorbic acid during heating under reducing and oxidizing conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10191-10196. [PMID: 24073627 DOI: 10.1021/jf402941t] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
This study aimed to investigate the effect of oxidizing and reducing agents on the formation of furan through ascorbic acid (AA) degradation during heating at elevated temperatures (≥100 °C) under low moisture conditions. To obtain these conditions, oxidizing agent, ferric chloride (Fe), or reducing agent, cysteine (Cys), was added to reaction medium. Kinetic constants, estimated by multiresponse modeling, stated that adding Fe significantly increased furan formation rate constant, namely 369-fold higher than that of control model at 100 °C. Rate-limiting step of furan formation was found as the reversible reaction step between intermediate (Int) and diketogluconic acid (DKG). Additionally, Fe decreased activation energy of AA dehydration and furan formation steps by 28.6% and 60.9%, respectively. Results of this study are important for heated foods, fortified by ferric ions and vitamins, which targets specific consumers, e.g. infant formulations.
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Affiliation(s)
- Burçe Ataç Mogol
- Department of Food Engineering, Hacettepe University , 06800 Beytepe, Ankara, Turkey
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18
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Mariotti MS, Toledo C, Hevia K, Gomez JP, Fromberg A, Granby K, Rosowski J, Castillo O, Pedreschi F. Are Chileans exposed to dietary furan? Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2013; 30:1715-21. [DOI: 10.1080/19440049.2013.815807] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Mesías M, Guerra-Hernández E, García-Villanova B. Furan content in Spanish baby foods and its relation with potential precursors. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.669797] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Mariotti MS, Granby K, Rozowski J, Pedreschi F. Furan: a critical heat induced dietary contaminant. Food Funct 2013; 4:1001-15. [DOI: 10.1039/c3fo30375f] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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Arisseto A, Vicente E, Furlani R, Ueno M, Pereira A, Toledo M. Occurrence of furan in commercial processed foods in Brazil. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2012; 29:1832-9. [DOI: 10.1080/19440049.2012.713030] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Selmanoğlu G, Karacaoğlu E, Kiliç A, Koçkaya EA, Akay MT. Toxicity of food contaminant furan on liver and kidney of growing male rats. ENVIRONMENTAL TOXICOLOGY 2012; 27:613-622. [PMID: 21254322 DOI: 10.1002/tox.20673] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2010] [Revised: 10/05/2010] [Accepted: 10/09/2010] [Indexed: 05/30/2023]
Abstract
Furan is a chemical used in some industrial products and occurs naturally in heat-treated foods. We aimed to investigate the effects of orally administered furan on liver and kidney in growing Wistar male rats for 90 days. In this respect, biochemical, morphological, histopathological, and histomorphometrical examinations were performed. Three- to 4-week aged rats were divided into five groups of eight animals each; control, oil control; 2, 4, 8 mg/kg/day furan treatment groups. At the end of the experiment, antioxidant enzyme activities and serum AST, ALT, HDL, Urea, etc. levels were analyzed. Malondialdehyde (MDA) levels, superoxide dismutase (SOD), catalase (CAT), tumor necrosis factor-α (TNF-α), and interleukin-6 (IL-6) were also measured in liver homogenates. Also, liver and kidney were examined morphologically and histopathologically under light microscopy. According to the results of biochemical analysis, ALT, ALP, and LDL levels in treatment groups were significantly different compared with control groups. While LDL levels in treatment groups increased significantly, ALT and ALP levels decreased significantly. No significant changes were observed in liver MDA levels, superoxide dismutase and catalase activities in treatment groups. While IL-6 levels did not change in treatment groups, furan caused dose-dependent increases in liver TNF-α level of rats. In treatment groups, absolute and relative liver weights changed significantly, however, no significant changes were observed in kidney and relative kidney weights. Hyperemic blood vessels in the liver and congestion, edema, fibrosis, and tubular damage in the kidney of rats treated with furan were observed histopathologically. According to histomorphometric examinations, glomeruli diameters and glomerular volume decreased in the kidneys of rats in treatment groups.
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Affiliation(s)
- Güldeniz Selmanoğlu
- Department of Biology, Faculty of Science, Hacettepe University, Beytepe Campus, Ankara 06800, Turkey.
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Headspace Liquid-Phase Microextraction Followed by Gas Chromatography–Mass Spectrometry for Determination of Furanic Compounds in Baby Foods and Method Optimization Using Response Surface Methodology. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-012-9510-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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On-fiber furan formation from volatile precursors: a critical example of artefact formation during Solid-Phase Microextraction. J Chromatogr B Analyt Technol Biomed Life Sci 2012; 897:37-41. [PMID: 22542513 DOI: 10.1016/j.jchromb.2012.04.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2012] [Revised: 03/27/2012] [Accepted: 04/04/2012] [Indexed: 11/21/2022]
Abstract
For the analysis of furan, a possible carcinogen formed during thermal treatment of food, Solid-Phase Microextraction (SPME) is a preferred and validated sampling method. However, when volatile furan precursors are adsorbed on the carboxen/PDMS fiber, additional amounts of furan can be formed on the fiber during thermal desorption, as shown here for 2-butenal and furfural. No significant increase in furan amounts was found upon heating the furan precursor 2-butenal, indicating that the furan amounts formed during precursor heating experiments are negligible as compared to the additional amounts of furan formed during fiber desorption. This artefactual furan formation increased with increasing desorption time, but especially with increasing desorption temperature. Although this effect was most pronounced on the Carboxen/PDMS SPME-fiber, it was also noted on two other SPME-fibers tested (PDMS and DVB/Carboxen/PDMS). The general impact on furan data from food and model systems in literature will depend on the amounts of volatile precursors present, but will probably remain limited. However, considering the importance of this worldwide food contaminant, special care has to be taken during SPME-analysis of furan. Especially when performing precursor studies, static headspace sampling should preferably be applied for furan analysis.
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Sarafraz-Yazdi A, Abbasian M, Amiri A. Determination of furan in food samples using two solid phase microextraction fibers based on sol–gel technique with gas chromatography–flame ionisation detector. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.019] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Gill S, Kavanagh M, Barker M, Weld M, Vavasour E, Hou Y, Cooke GM. Subchronic Oral Toxicity Study of Furan in B6C3F1 Mice. Toxicol Pathol 2011; 39:787-794. [DOI: 10.1177/0192623311412980] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/30/2023]
Abstract
Furan is a heterocyclic organic compound formed during heat treatment for processing and preservation of various types of food. Rodent studies have previously shown that furan is a hepatocarcinogen. Those studies were conducted over a high dose range, which induced tumors at nearly 100% incidence at all doses. This ninety-day gavage study in mice was conducted to extend the dose to a lower range (0.0, 0.03, 0.12, 0.5, 2.0, and 8.0 mg/kg body weight [bw] per day) to identify a no-observed adverse effect level for hepatotoxicity and to characterize non-neoplastic effects, including those affecting clinical biochemistry, hematology, tissue morphology, and histopathology. The liver was the primary target organ with dose-dependent toxicity. Liver weights were increased at the 8.0 mg/kg bw dose in females only. Levels of the serum enzyme alanine transaminase, representative of liver damage, were increased three-fold at the highest dose. Histological changes in the liver were observed at 2.0 and 8.0 mg/kg bw in both sexes. Although clinical parameters were also altered for the kidney, these differences were not accompanied by histological changes. Based on these clinical biochemical and histological changes, a no-observed adverse effect level of 0.12 mg/kg bw per day of furan in mice is suggested.
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Affiliation(s)
- S. Gill
- Toxicology Research Division, Bureau of Chemical Safety, Health Canada, Ottawa, Canada
| | - M. Kavanagh
- Toxicology Research Division, Bureau of Chemical Safety, Health Canada, Ottawa, Canada
| | - M. Barker
- Scientific Services Division, Bureau of Chemical Safety, Health Canada, Ottawa, Canada
| | - M. Weld
- Premarket Toxicology Assessment Section, Bureau of Chemical Safety, Health Canada, Ottawa, Canada
| | - E. Vavasour
- Premarket Toxicology Assessment Section, Bureau of Chemical Safety, Health Canada, Ottawa, Canada
| | - Y. Hou
- Toxicology Research Division, Bureau of Chemical Safety, Health Canada, Ottawa, Canada
| | - G. M. Cooke
- Toxicology Research Division, Bureau of Chemical Safety, Health Canada, Ottawa, Canada
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Lachenmeier DW, Maser E, Kuballa T, Reusch H, Kersting M, Alexy U. Detailed exposure assessment of dietary furan for infants consuming commercially jarred complementary food based on data from the DONALD study. MATERNAL AND CHILD NUTRITION 2010; 8:390-403. [PMID: 21176106 DOI: 10.1111/j.1740-8709.2010.00288.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Furan is a possible human carcinogen regularly occurring in commercially jarred complementary foods. This paper will provide a detailed exposure assessment for babies consuming these foods considering different intake scenarios. The occurrence data on furan in complementary foods were based on our own headspace-gas chromatography/mass spectrometry (HS-GC/MS) analytical results (n = 286). The average furan content in meals and menus was between 20 and 30 µg kg(-1), which is in excellent agreement with results from other European countries. Using measured food consumption data from the Dortmund Nutritional and Anthropometric Longitudinally Designed (DONALD) study, the average exposures for consumers of commercially jarred foods ranged between 182 and 688 ng kg(-1) bw day(-1), with a worst case scenario for P95 consumers ranging between 351 and 1066 ng kg(-1) bw day(-1). The exposure data were then used to characterize risk using the margin of exposure method based on a benchmark dose lower confidence limit for a 10% response (BMDL10) of 1.28 mg kg(-1) bw day(-1) for hepatocellular tumours in rats. The margin of exposures (MOEs) were below the threshold of 10 000, which is often used to define public health risks, in all scenarios, ranging between 7022 and 1861 for average consumers and between 3642 and 1200 for the P95 consumers. Mitigative measures to avoid furan in complementary foods should be of high priority for risk management.
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Ruiz E, Santillana M, Nieto M, Cirugeda M, Sánchez J. Determination of furan in jarred baby food purchased from the Spanish market by headspace gas chromatography-mass spectrometry (HS-GC-MS). Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2010; 27:1208-14. [DOI: 10.1080/19440049.2010.489578] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Pavesi Arisseto A, Vicente E, De Figueiredo Toledo M. Determination of furan levels in commercial samples of baby food from Brazil and preliminary risk assessment. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2010; 27:1051-9. [DOI: 10.1080/19440041003801182] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Karacaoğlu E, Selmanoğlu G. Effects of heat-induced food contaminant furan on reproductive system of male rats from weaning through postpuberty. Food Chem Toxicol 2010; 48:1293-301. [DOI: 10.1016/j.fct.2010.02.026] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2009] [Revised: 02/15/2010] [Accepted: 02/18/2010] [Indexed: 12/29/2022]
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Liu YT, Tsai SW. Assessment of dietary furan exposures from heat processed foods in Taiwan. CHEMOSPHERE 2010; 79:54-59. [PMID: 20129644 DOI: 10.1016/j.chemosphere.2010.01.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2009] [Revised: 11/29/2009] [Accepted: 01/12/2010] [Indexed: 05/28/2023]
Abstract
Furan has been demonstrated to be formed in a variety of heat processed foods. The presence of furan is of potential health concern because it has been classified as 'possibly carcinogenic to humans' by the International Agency for Research on Cancer (IARC). To assess the associate risks from possible exposures in Taiwan, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography/mass spectrometer (GC/MS) was used to determine furan in a variety of food samples. Due to matrix effects, standard addition method was selected to be performed in this study. More than 100 processed foods were analyzed, and the results showed that the concentrations of furan ranged from 0.4ngg(-1) to 150ngg(-1) in various kinds of samples. Higher furan levels were found principally in the categories of baby foods, coffees, sauces and broths. Exposures from different food varieties were also estimated. As for adults in Taiwan, the average daily intakes of furan were estimated to be 299.89ngkg(-1) body weight d(-1) for male, and 177.18ngkg(-1) body weight d(-1) for female. For a 6-month-old baby, the daily intake was estimated to be 0.05-0.56, and 0.11-3.42microgkg(-1) body weight d(-1) from infant formula and baby food, respectively. To avoid possible exposure, safety precautions such as heating in an open can and applying stirring are recommended to lower the furan level in foods.
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Affiliation(s)
- Ya-Ting Liu
- Institute of Environmental Health, College of Public Health, National Taiwan University, No. 17, Xuzhou Road, Taipei 100, Taiwan.
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