Analysis of furan in coffee of different provenance by head-space solid phase microextraction gas chromatographymass spectrometry: effect of brewing procedures (original) (raw)
2009, Food Additives and …
A simple, sensitive and accurate method for the analysis of furan in roasted coffee has been used 16 based on headspace-solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass 17 spectrometry (GC-MS). The extraction was performed using 75 µm carboxen/polydimethylsiloxane 18 fiber. Ionic strength, extraction time and temperature, desorption time were valued as the most 19 important parameters affecting the HS-SPME procedure and d 4 -furan was used as the internal 20 standard. The linearity range was in the range 0.0075-0.486 ng g -1 , the LOD and LOQ calculated 21 using the signal-to-noise ratio approach were 0.002 and 0.006 ng g -1 , respectively. The inter-and 22 intra-day precision were 8 and 10%, respectively. The concentration of furan found in lots of 23 roasted coffee powder coming from different producing countries ranged from 57.3 to 587.3 ng g -1 . 24 The mean reduction of furan levels observed brewing coffee by either infusion, using a moka pot or 25 an expresso machine were of 57%, 67.5 % and 63.3%, respectively. 26 27 28 42 attention was addressed to baby food followed by canned vegetables, fruit, meat and fish, pasta 43 sauces, nutrition drinks, fruit preserves, beers, and coffees. 44 45 In 2004 also the European Food Safety Authority (EFSA 2004 a, b) began to collect information on 46 the methods of analysis, occurrence and formation in food, exposure through consumption, and the 47 toxicity of furan. This survey gave evidence that the highest levels of furan were found in coffee: 38 48 out of 42 samples of brewed coffee were contaminated, with concentration ranging from 3 to 125 49 ng g -1 , whereas the 100% of 19 samples of coffee powder were contaminated with concentration 50 ranging from 239 to 5050 ng g -1 . It is well known that furans are normal components of coffee 51 flavour volatiles; high levels of furan were found in roasted coffee beans, probably on account of 52 the roasting process where the high temperatures exceed most other food processing procedures. 53 Few data are actually available in literature about the presence of furan in coffee from different 54 provenience and on the effect of brewing procedure on furan levels in coffee (EFSA 2004 a).