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:: Volume 8, Issue 1 (Spring 2013) ::
2013, 8(1): 241-252 Back to browse issues page
Determination of furanic compounds in baby-foods in Tehran market using the microextraction technique and effects of preparation temperature on their concentration
H Habibi, A Mohammadi *, M Mohammadi, Z Amiri, E Azadniya
Abstract:   (6977 Views)
Background and Objective: Furan is classified as a probable human carcinogen (group 2B) by the International Agency for Research on Cancer. The Joint FAO/WHO Expert Committee (JECFA) reported in 2010 that the maximum dietary exposure to furan is 2 µg/kg body weight per day. The objective of this study was to determine the furanic-compounds content of baby-foods in Tehran market, using the microextraction technique, based on headspace liquid-phase micro-extraction/mass spectrometry (HS-LPME-GC/MS) and investigate the effects of two preparation temperatures (45 and 70˚C) on their concentrations. Materials and Methods: In order to optimize the factors affecting furanic compound extraction using the response surface methodology and central composite design, 30 experiments for 4 variables at 5 levels were performed. To validate the proposed method merit figures of the method were determined. Furanic compounds from 35 different baby-food samples (powdered, fruit puree, baby drinks, and ready-soups) marketed in Tehran were extracted by HS-LPME at optimal extraction conditions (temperature: 40°C, time: 15 min, stirrer rate: 700 rpm, salt: 1 gram). The samples were prepared at 2 temperatures, namely, 45°C and 70°C. Results: Merit figures of the proposed method were in some cases better than those of previous methods. There were statistically significant differences (p<0.05) among the different baby-foods with regard to furan concentration. Preparation of the samples at both temperatures brought about a reduction in the furan content, with an increase in the 2,5-dimethylfuran content (p < 0.05). The lowest and highest total furanic compound concentrations were 159.24 ± 7.96 µg kg-1 and 624.64 ± 31.23 µg kg-1 in powdered baby-foods and baby soups, respectively. Conclusion: In the present work, a simple and fast micro-extraction method (HS-LPME) for extraction and pre-concentration of furanic compounds in baby-foods was developed and validated. The effective parameters on performance of the micro-extraction process were optimized. Differences among the different babay food samples with regard to furanic compounds contents are due to different ingredients used in their production. Keywords: Furan, Baby-food, Headspace liquid-phase micro-extraction, Gas chromatography/mass spectrometry, Response surface methodology
Keywords: Furan, Baby-food, Headspace liquid-phase micro-extraction, Gas chromatography/mass spectrometry, Response surface methodology
Full-Text [PDF 656 kb]   (2944 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2013/08/6 | Accepted: 2013/08/6 | Published: 2013/08/6
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Habibi H, Mohammadi A, Mohammadi M, Amiri Z, Azadniya E. Determination of furanic compounds in baby-foods in Tehran market using the microextraction technique and effects of preparation temperature on their concentration. Iranian Journal of Nutrition Sciences & Food Technology. 2013; 8 (1) :241-252
URL: http://nsft.sbmu.ac.ir/article-1-1251-en.html


Volume 8, Issue 1 (Spring 2013) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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