Comprehensive analysis of the general toxicity, genotoxicity, and carcinogenicity of 3-acetyl-2,5-dimethylfuran in male gpt delta rats

Takasu, Shinji; Ishii, Yuji; Namiki, Moeka; Nakamura, Kenji; Mitsumoto, Tatsuya; Takimoto, Norifumi; Nohmi, Takehiko; Ogawa, Kumiko

doi:10.1016/j.fct.2022.113544

Cited by 6 publications

(1 citation statement)

References 21 publications

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“…2-Pentylfuran and 1-(2,5-dimethylfuran-3-yl)ethanone are used as flavoring agents by the food industry and their use would not pose a safety concern in the current estimated dietary exposures [78]. However, a very recent toxicity study on 1-(2,5-dimethylfuran-3yl)ethanone using gpt delta rats indicated that this compound might affect the nasal cavity, liver and lipid metabolism while showing genotoxicity and possible carcinogenicity in the liver [79]. Therefore, a safety re-evaluation for this flavoring agent is necessary.…”

Section: Vocs In Commercial Spirulina Samplesmentioning

confidence: 99%

Volatile Profiling of Spirulina Food Supplements

Paraskevopoulou,

Kaloudis,

Hiskia

et al. 2024

Foods

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Spirulina, a cyanobacterium widely used as a food supplement due to its high nutrient value, contains volatile organic compounds (VOCs). It is crucial to assess the presence of VOCs in commercial spirulina products, as they could influence sensory quality, various processes, and technological aspects. In this study, the volatile profiles of seventeen commercial spirulina food supplements were determined using headspace solid-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS). The identification of volatile compounds was achieved using a workflow that combined data processing with software tools and reference databases, as well as retention indices (RI) and elution order data. A total of 128 VOCs were identified as belonging to chemical groups of alkanes (47.2%), ketones (25.7%), aldehydes (10.9%), alcohols (8.4%), furans (3.7%), alkenes (1.8%), esters (1.1%), pyrazines (0.8%), and other compounds (0.4%). Major volatiles among all samples were hydrocarbons, especially heptadecane and heptadec-8-ene, followed by ketones (i.e., 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-one, β-ionone, 2,2,6-trimethylcyclohexan-1-one), aldehydes (i.e., hexanal), and the alcohol oct-1-en-3-ol. Several volatiles were found in spirulina dietary supplements for the first time, including 6,10-dimethylundeca-5,9-dien-2-one (geranylacetone), 6,10,14-trimethylpentadecan-2-one, hept-2-enal, octanal, nonanal, oct-2-en-1-ol, heptan-1-ol, nonan-1-ol, tetradec-9-en-1-ol, 4,4-dimethylcyclohex-2-en-1-ol, 2,6-diethylpyrazine, and 1-(2,5-dimethylfuran-3-yl) ethanone. The methodology used for VOC analysis ensured high accuracy, reliability, and confidence in compound identification. Results reveal a wide variety of volatiles in commercial spirulina products, with numerous newly discovered compounds, prompting further research on sensory quality and production methods.

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Section: Vocs In Commercial Spirulina Samplesmentioning

confidence: 99%