Determination of furan by headspace solid-phase microextraction–gas chromatography–mass spectrometry in balsamic vinegars of Modena (Italy)

Bononi, M.; Tateo, F.

doi:10.1016/j.jfca.2008.07.011

Cited by 17 publications

(3 citation statements)

References 14 publications

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“…The occurrence of furanoid compounds has also been reported (Meyers and Howell, 1992), with furan being specifically identified in some caramel colours e.g. Class IV Sulphite Ammonia Caramel (Bononi and Tateo, 2007). Industry has reported that levels of furan up to 0.18 mg/kg caramel colour have been detected (Class I (1 sample): 0.15 mg/kg; Class II (1 sample): 0.05 mg/kg; Class III (1 sample): 0.18 mg/kg; Class IV (28 samples): average: 0.02 mg/kg, maximum: 0.06 mg/kg) (EUTECA, 2010b; EUTECA, 2011).…”

Section: Identity Of the Substancesmentioning

confidence: 84%

Scientific Opinion on the re‐evaluation of caramel colours (E 150 a,b,c,d) as food additives

2011

EFS2

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The ANS Panel provides a scientific opinion re-evaluating the safety of the caramel colours (E150a (Class I), E150b (Class II), E150c (Class III), E150d (Class IV)) used as food additives. The caramel colours are a complex mixture of compounds produced by heating carbohydrates under controlled heat and chemical processing conditions; they are divided into four classes according to the manufacturing reactants used. The caramel colours were previously evaluated by the SCF and by JECFA, which concluded that a numerical ADI was not necessary for Class I, but established ADIs for the other classes of caramels, ranging from160-200 mg/kg bw/day. Given the consistency in the toxicological database, the Panel establishes a group ADI of 300 mg/kg bw/day for the caramel colours, by applying an uncertainty factor of 100 to a NOAEL of 30 g/kg bw/day (highest dose tested) identified in 13-week rat studies with Class IV and a similar NOAEL identified in a rat reproductive toxicity study, also with Class IV. Comparable NOAELS for Classes II, III and IV were reported in the SCF and JECFA evaluations. Within this group ADI, the Panel establishes an individual ADI of 100 mg/kg bw/day for Class III due to new information regarding the immunotoxicity of THI. The Panel concludes that the anticipated dietary exposure of child and adult populations may exceed the ADIs for Classes I, III and IV caramels, but exposure estimates to Class II were below the ADI. Exposure estimates for the caramel constituents THI, 4-MEI and SO 2 are not of concern, but the Panel welcomes additional studies to clarify remaining uncertainties regarding effects of THI on the immune system. The Panel notes that other constituents of caramel colours including 5-HMF and furan may be present at levels that may be of concern, and considers that the specifications should include maximum levels for these constituents. © European Food Safety Authority, 2011 KEY WORDSPlain Caramel, Caustic Caramel, caramel colour I, E 150a, Caustic Sulphite Caramel, caramel colour II, E 150b, Ammonia Caramel, caramel colour III, E 150c, Sulphite Ammonia Caramel, caramel colour IV, E 150d, CAS Registry Number 8028-89-5, food colouring substance. Re-evaluation of caramel colours (E 150 a,b,c,d) SUMMARYFollowing a request from the European Commission, the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re-evaluating the safety of caramel colours (E 150a,b,c,d) when used as food colouring substances.Caramel colours are colouring substances authorised as food additives in the EU, and are classified according to the reactants used in their manufacture as follows: Class I Plain Caramel or Caustic Caramel (E 150a); Class II Caustic Sulphite Caramel (E 150b); Class III Ammonia Caramel (E 150c) and Class IV Sulphite Ammonia Caramel (E 150d).The four classes of caramel colours have been previously evaluated by the EU Scientific Committee for Food (SCF), by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and by the ...

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Section: Identity Of the Substancesmentioning

confidence: 84%

Scientific Opinion on the re‐evaluation of caramel colours (E 150 a,b,c,d) as food additives

2011

EFS2

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“…The authors found 2-furfural ranging from 14.2 to 2.6 mg/l and 5-methylfurfural from 2.4 to 1.1 mg/l. A comparative study, focused on the accumulation of furanic compounds including HMF in various commercial BV brands from Modena province, was recently presented by Bononi and Tateo (2009). The authors revealed that the furan levels in the majority of the 21 samples purchased on the Italian market ranged between 4 and 26 ng/g.…”

Section: Furanic Compoundsmentioning

confidence: 99%

The Balsamic Family

Giudici

Lemmetti

Mazza³

2015

Balsamic Vinegars

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“…Furan occurs in various processed foods (Maga, 1979) and there is concern about its potential carcinogenic effects in humans (Bononi & Tateo, 2009). Furan is a heterocyclic organic compound, which is a colourless liquid, highly volatile, and is flammable with a low boiling point of 31°C (NTP, 1993;Owczarek-Fendor et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Formation and reduction of carcinogenic furan in various model systems containing food additives

2015

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Determination of furan by headspace solid-phase microextraction–gas chromatography–mass spectrometry in balsamic vinegars of Modena (Italy)

Cited by 17 publications

References 14 publications

Scientific Opinion on the re‐evaluation of caramel colours (E 150 a,b,c,d) as food additives

Scientific Opinion on the re‐evaluation of caramel colours (E 150 a,b,c,d) as food additives

The Balsamic Family

Formation and reduction of carcinogenic furan in various model systems containing food additives

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