Analysis of furan in various instant noodles by solid-phase microextraction–gas chromatography/mass spectrometry

Lee, Hye Yeon; Lee, Kwang‐Geun

doi:10.1016/j.foodcont.2021.108047

Cited by 8 publications

(9 citation statements)

References 17 publications

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“…Overall, an approximately six-fold higher furan content was detected in the solid compared to the soup. This result was similar to that of the previous study, which analysed the furan content in the soup isolated from instant noodles, representing values from 1.02 ± 0.11 to 2.45 ± 0.05 ng/g ( 6 ). Regarding to the proportion of spices in various soup samples were reported in the previous studies ( 23 , 24 ).…”

Section: Resultssupporting

confidence: 91%

“…The limit of detection (LOD) and limit of quantification (LOQ) were calculated (0.12 and 0.35 ng/mL, respectively). According to previous studies analysing furan concentration in instant noodles, the LOD and LOQ were 0.13 and 0.39 ng/mL, respectively ( 6 ). The recovery test was calculated from 98.5 to 101.0%.…”

Section: Resultsmentioning

confidence: 91%

“…Regarding to the furan analysis the analytical method was carried out based on the previous reports ( 6 , 9 , 13 , 14 ). The furan (99% purity) and d4-furan (98% purity) solutions were refrigerated at 4°C and –18°C, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…Agilent Technologies 7820A gas chromatograph (Agilent Technologies, Santa Clara, CA, United States) and Agilent Technologies 5977E mass spectrometer with automated SPME (Multipurpose-Sampler, Gerstel, Germany) were used to analyse the furan concentration. Sample extraction was processed according to the method of previous reports ( 6 , 13 ). The sample was exposured to Carboxen/Polydimethylsiloxane (CAR/PDMS) fibre (Supelco, Bellefonte, PA, United States) for 20 min.…”

Section: Methodsmentioning

confidence: 99%

“…Thermal processing of food is a dynamic process involving heat and mass transfer. This results in several physical and chemical changes, including not only sensory characteristic changes but also the formation of safety-related compounds ( 6 – 8 ). Among the process-induced compounds, furan is known to be produced by the degradation and rearrangement of carbohydrates, amino acids, polyunsaturated fatty acids (PUFAs), ascorbic acid, and carotenoids after high-temperature treatment ( 9 ).…”

Section: Introductionmentioning

confidence: 99%

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Analysis of Furan in Red Pepper Powder Treated by Three Methods-Boiling, Roasting, and Frying

Kim

Lee

2022

Front. Nutr.

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In this study, furan analysis was conducted on dried red pepper powder treated by three cooking methods (boiling, roasting, and frying). A total of 144 samples were prepared and their furan levels were analysed using automated solid-phase micro-extraction gas chromatography-mass spectrometry. The furan concentration in boiled soup ranged from 1.26 to 4.65 ng/g, and from 7.37 to 27.68 ng/g for boiled red pepper samples. For the roasting method, a furan concentration between 6.66 and 761.37 ng/g was detected. For the frying method, the furan level of edible oils ranged from 3.93 to 125.88 ng/g, and a concentration ranging from 4.88 to 234.52 ng/g was detected for the fried red pepper samples. The cooking method using edible oil obtained a higher furan concentration than the water-based method. Samples using corn germ oil (linoleic acid-rich oil) obtained the highest furan concentration among the four edible oils. In all cooking methods, the higher the heating temperature and time, the higher the furan concentration detected. A kinetic study was conducted using the roasting model system and the apparent activation energy was 60.5 kJ/mol. The results of this study could be useful as a database for furan concentration in dried red pepper powder according to various cooking methods.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 91%