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Impact of various food ingredients on the retention of furan in foods

Fien Van Lancker UGent, An Adams UGent, Agnieszka Owczarek-Fendor UGent, Bruno De Meulenaer UGent and Norbert De Kimpe UGent (2009) MOLECULAR NUTRITION & FOOD RESEARCH. 53(12). p.1505-1511
abstract
Since furan is classified as "possibly carcinogenic to humans," many studies investigated furan concentrations in foods. However, no data are available on the impact of food ingredients on the retention or release of furan from food. These data are important, since they explain the differences in furan removal during domestic food preparation. Furan retention was studied by spiking various samples with D-4-furan and comparing D-4-furan evaporation from these samples with comparable aqueous solutions. in addition, furan concentrations were determined. Furan retention caused by starch gels was negligible. Oils caused high furan retention: peak areas of furan in oils ranged from 22 to 25% of the corresponding aqueous solutions. In addition, in coffee, furan retention was mainly caused by the lipophilic fraction. However, since furan retention was also found in defatted coffee and coffee grounds, other coffee constituents also have the ability to retain furan. Peak areas of furan in the headspace of baby foods ranged from 71 to 97% of those in water. In addition, in this case, the highest retention was found in baby foods with added oils. Baby food containing spinach showed the highest furan concentration (172 ppb) as well as the highest furan retention.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Baby food, Furan, Lipids, Retention, Solid-phase microextraction-GC-MS, GAS CHROMATOGRAPHY/MASS SPECTROMETRY, MASS-SPECTROMETRY, HEADSPACE METHOD, CUSTARD DESSERTS, FLAVOR RELEASE, MODEL SYSTEMS, ASCORBIC-ACID, VALIDATION, METHYLFURAN, MELANOIDINS
journal title
MOLECULAR NUTRITION & FOOD RESEARCH
Mol. Nutr. Food Res.
volume
53
issue
12
pages
1505 - 1511
Web of Science type
Article
Web of Science id
000273183800004
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
4.356 (2009)
JCR rank
1/117 (2009)
JCR quartile
1 (2009)
ISSN
1613-4125
DOI
10.1002/mnfr.200800565
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
852324
handle
http://hdl.handle.net/1854/LU-852324
date created
2010-02-05 08:42:15
date last changed
2015-06-17 11:21:14
@article{852324,
  abstract     = {Since furan is classified as {\textacutedbl}possibly carcinogenic to humans,{\textacutedbl} many studies investigated furan concentrations in foods. However, no data are available on the impact of food ingredients on the retention or release of furan from food. These data are important, since they explain the differences in furan removal during domestic food preparation. Furan retention was studied by spiking various samples with D-4-furan and comparing D-4-furan evaporation from these samples with comparable aqueous solutions. in addition, furan concentrations were determined. Furan retention caused by starch gels was negligible. Oils caused high furan retention: peak areas of furan in oils ranged from 22 to 25\% of the corresponding aqueous solutions. In addition, in coffee, furan retention was mainly caused by the lipophilic fraction. However, since furan retention was also found in defatted coffee and coffee grounds, other coffee constituents also have the ability to retain furan. Peak areas of furan in the headspace of baby foods ranged from 71 to 97\% of those in water. In addition, in this case, the highest retention was found in baby foods with added oils. Baby food containing spinach showed the highest furan concentration (172 ppb) as well as the highest furan retention.},
  author       = {Van Lancker, Fien and Adams, An and Owczarek-Fendor, Agnieszka and De Meulenaer, Bruno and De Kimpe, Norbert},
  issn         = {1613-4125},
  journal      = {MOLECULAR NUTRITION \& FOOD RESEARCH},
  keyword      = {Baby food,Furan,Lipids,Retention,Solid-phase microextraction-GC-MS,GAS CHROMATOGRAPHY/MASS SPECTROMETRY,MASS-SPECTROMETRY,HEADSPACE METHOD,CUSTARD DESSERTS,FLAVOR RELEASE,MODEL SYSTEMS,ASCORBIC-ACID,VALIDATION,METHYLFURAN,MELANOIDINS},
  language     = {eng},
  number       = {12},
  pages        = {1505--1511},
  title        = {Impact of various food ingredients on the retention of furan in foods},
  url          = {http://dx.doi.org/10.1002/mnfr.200800565},
  volume       = {53},
  year         = {2009},
}

Chicago
Van Lancker, Fien, An Adams, Agnieszka Owczarek-Fendor, Bruno De Meulenaer, and Norbert De Kimpe. 2009. “Impact of Various Food Ingredients on the Retention of Furan in Foods.” Molecular Nutrition & Food Research 53 (12): 1505–1511.
APA
Van Lancker, F., Adams, A., Owczarek-Fendor, A., De Meulenaer, B., & De Kimpe, N. (2009). Impact of various food ingredients on the retention of furan in foods. MOLECULAR NUTRITION & FOOD RESEARCH, 53(12), 1505–1511.
Vancouver
1.
Van Lancker F, Adams A, Owczarek-Fendor A, De Meulenaer B, De Kimpe N. Impact of various food ingredients on the retention of furan in foods. MOLECULAR NUTRITION & FOOD RESEARCH. 2009;53(12):1505–11.
MLA
Van Lancker, Fien, An Adams, Agnieszka Owczarek-Fendor, et al. “Impact of Various Food Ingredients on the Retention of Furan in Foods.” MOLECULAR NUTRITION & FOOD RESEARCH 53.12 (2009): 1505–1511. Print.