Determination of furan in jarred baby food purchased from the Spanish market by headspace gas chromatography-mass spectrometry (HS-GC-MS)

Ruiz, Emilie; Santillana, M. I.; Nieto, M.T.; Cirugeda, Ma Eugenia; Sánchez, Jose Juan

doi:10.1080/19440049.2010.489578

Cited by 23 publications

(8 citation statements)

References 21 publications

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“…The highest average content was found in the vegetable-based baby food group (63.0 + 37.2 mg/kg) ranging from 10.9 to 143.0 mg/kg, whereas the fruit-based baby food group presented the lowest average content (16.6 + 6.0 mg/kg) ranging from 7.7 to 32.1 mg/kg. These data agree with the findings of several authors (Jestoi et al, 2009;Lachenmeier et al, 2009;Ruiz, Santillana, Nieto, Cirugeda, & Sanchez, 2010;Zoller, Sager, & Reinhard, 2007), who have observed a higher furan content in vegetable-based baby food than in fruit-based samples. Moreover, the results are in accordance with the assumptions reported in a previous study by the present authors (Mesı´as-Garcı´a et al, 2010), in which it was concluded that the higher furan content of vegetable-based baby food may be associated with greater ascorbic acid degradation in the presence of oxygen, which is favored by a higher pH in these samples (pH ¼ 5.7) compared to fruitbased baby food (pH ¼ 3.9).…”

Section: Furan In the Baby Food Samplessupporting

confidence: 83%

Furan content in Spanish baby foods and its relation with potential precursors

Mesías

Guerra‐Hernández

Garcı́a-Villanova

2013

CyTA - Journal of Food

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The presence of furan in commercial fruit-and vegetable-based jarred baby food was studied. Furan values ranged from 7.7 to 32.1 mg/kg in fruit-based baby food and from 10.9 to 143.0 mg/kg in vegetable-based baby food. The higher furan content in the latter case may be related to either greater ascorbic acid degradation or furfural content in these samples. This could be due to pH and higher temperatures used in sample preparation. Furan intake by Spanish infants ranges from 0.9 to 16.8 mg/day, resulting in exposures of 0.1 to 2.1 mg/kg bw/day. The maximum furan exposure recorded in this study is much lower than the ''no observable adverse effect level'' of 0.08 mg/kg bw/day determined in experimental animals studies, and is close to the reported acceptable daily intake of 2 mg/kg bw/day.Keywords: furan; exposure; ascorbic acid; furfural; HMF; baby foods; HS-GC-MS Se estudio´la presencia de furano en potitos comerciales de frutas y verduras. El contenido oscilo´entre 7,7-32,1 mg/kg en los potitos de frutas y 10,9-143,0 mg/kg en los de verduras. El mayor contenido de furano en los potitos de verduras podrı´a estar relacionado con una mayor degradacio´n de a´cido asco´rbico y con el contenido de furfural en estas muestras como consecuencia del pH y de las temperaturas ma´s altas empleadas en su elaboracio´n. La ingesta de furano en bebe´s espan˜oles oscila entre 0,9-16,8 mg/dı´a, resultando en exposiciones de 0,1-2,1 mg/kg peso/dı´a. La ma´xima exposicio´n de furano estimada en este estudio resulta muy inferior a 0,08 mg/kg peso/dı´a, valor considerado como ''nivel sin efectos adversos observados'' determinado en estudios con animales de experimentacio´n, y pro´xima al valor de 2 mg/kg peso/dı´a, considerado como ''ingesta diaria aceptable'' de furano.

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Section: Furan In the Baby Food Samplessupporting

confidence: 83%

Furan content in Spanish baby foods and its relation with potential precursors

Mesías

Guerra‐Hernández

Garcı́a-Villanova

2013

CyTA - Journal of Food

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“…Bianchi et al (2006) assumed that this difference in furan content could be due to different heating treatment as fruit samples are generally pasteurised whereas the vegetables are generally sterilised. Also in Brazil (Arisseto et al, 2010), in Spain (Ruiz et al, 2010) and in Finland (Jestoi et al, 2009) it was demonstrated that jarred baby food containing vegetables showed statistically significant higher mean furan values in comparison to those containing fruits only. In the present study, the 10-fold difference in mean furan content between the fruit-based baby food and vegetables only or in combination with meat was taken into account when assessing dietary exposure for infants and toddlers to furan.…”

Section: Infant Foodmentioning

confidence: 99%

Update on furan levels in food from monitoring years 2004–2010 and exposure assessment

2011

EFS2

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Furan, which can be formed in a variety of heat-treated commercial foods, has been shown to be carcinogenic in animal experiments. The current report provides an update to include all data sampled and analysed between 2004 and 2010 and, in addition to previous reports, presents exposure estimates for different populations. The analysis includes a total of 5,050 analytical results for furan content in food submitted by 20 countries. The highest furan levels were found in coffee with mean values varying between 45 µg/kg for brewed coffee and 3,660 µg/kg for roasted coffee beans. The highest 95 th percentile was reported for roasted coffee beans at 6,407 µg/kg. In the non-coffee categories, mean values ranged between 3.2 µg/kg for infant formula and 49 µg/kg for jarred baby food "vegetables only", the latter also with the highest 95 th percentile of 123 µg/kg. Mean furan exposure across surveys was estimated to range between 0.03 and 0.59 µg/kg b.w. per day for adults, between 0.02 to 0.13 µg/kg b.w. per day for adolescents, between 0.04 and 0.22 µg/kg b.w. per day for other children, between 0.05 to 0.31 µg/kg b.w. per day for toddlers and between 0.09 and 0.22 µg/kg b.w. per day for infants. A major contributor to exposure for adults was brewed coffee with an average of 85% of total furan exposure. Major contributors to furan exposure in toddlers and other children were fruit juice, milk-based products and cereal-based products, whereas in addition for toddlers jarred baby foods were major contributors. To reduce uncertainty associated to exposure estimates future testing should preferably target food products where limited results are available. KEY WORDSFuran, coffee, baby food, jarred food, occurrence, exposure In response to the Commission request, a total of 20 countries have so far submitted analytical results for furan content in food to the European Food Safety Authority (EFSA). A total of 5,050 complete results were reported for foods sampled between 2004 and 2010. Data were sorted into 21 different food categories (5 coffee and 16 non-coffee categories) in accordance with previously reported results in literature. In the current report, two main categories (jarred baby food and other) out of these 21 categories were further subcategorised into more homogenous subgroups in order to extract further information. In addition, coffee results are divided into results provided for different types of raw coffee and for coffee brews.The five coffee categories showed the highest furan content in comparison to the other food groups, with mean values of 45 µg/kg for brewed coffee, 394 µg/kg for instant coffee powder, 1,936 µg/kg for roasted ground coffee, 2,016 µg/kg for non specified coffee and 3,660 for roasted coffee beans. The highest 95th percentile was determined for roasted coffee beans at 6,407 µg/kg. In the non-coffee categories mean values ranged between 3.2 µg/kg for infant formula and 49 µg/kg for jarred baby food "vegetables only", the latter also with the highest 95th percentile of 123 µg/kg. ...

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“…Due to their volatility, analysis of furanic compounds is currently carried out by headspace (HS) sampling (Ruiz et al 2010) or headspace solid-phase micro-extraction (HS-SPME) (Altaki et al 2007;Jestoi et al 2009;Poinot et al 2007) both followed by GC/MS. However, determination of furfural has also been performed by methods such as RP-HPLC (Coco et al 1997), GC-FID (Takeoka et al 1996), GC-MS and SPME-GC-MS (Giordano et al 2003).…”

Section: Introductionmentioning

confidence: 99%

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

Chaichi

Ghasemzadeh-Mohammadi

Hashemi

et al. 2015

Food Additives & Contaminants: Part B

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In this study, the levels of furan, 2-methylfuran, 2,5-dimethylfuran, vinyl furan, 2-methoxymethyl-furan and furfural in different coffee products were evaluated. Simultaneous determination of these six furanic compounds was performed by a head space liquid-phase micro-extraction (HS-LPME) method. A total of 67 coffee powder samples were analysed. The effects of boiling and espresso-making procedures on the levels of furanic compounds were investigated. The results showed that different types of coffee samples contained different concentrations of furanic compounds, due to the various processing conditions such as temperature, degree of roasting and fineness of grind. Among the different coffee samples, the highest level of furan (6320 µg kg⁻¹) was detected in ground coffee, while coffee-mix samples showed the lowest furan concentration (10 µg kg⁻¹). Levels in brewed coffees indicated that, except for furfural, brewing by an espresso machine caused significant loss of furanic compounds.

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Determination of furan in jarred baby food purchased from the Spanish market by headspace gas chromatography-mass spectrometry (HS-GC-MS)

Cited by 23 publications

References 21 publications

Furan content in Spanish baby foods and its relation with potential precursors

Furan content in Spanish baby foods and its relation with potential precursors

Update on furan levels in food from monitoring years 2004–2010 and exposure assessment

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

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