Precursors, Formation and Determination of Furan in Food

Abstract

The origins and mechanisms of formation of the recently identified and possible food carcinogen furan are reviewed including analytical methods used for its determination in food products. Literature data indicate a multiple source of furan formation originating from (i) thermal degradation/Maillard reaction of reducing sugars alone or in the presence of amino acids, (ii) thermal degradation of certain amino acids, and thermal oxidation of (iii) ascorbic acid, (iv) poly-unsaturated fatty acids and (v) carotenoids. Two approaches were suggested for the analysis of furan in food samples, one is based on simple headspace-GC/ MS and other is based on solid phase micro-extraction-GC/MS. Both techniques can detect furan in ppb levels and are adequate for monitoring low levels of furan formed in food.