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Analysis of Furan in Food

Analysis of Furan in Food. Kim M. Morehouse Patricia J. Nyman Timothy P. McNeal Gracia A. Perfetti FDA/CFSAN/OFAS/DCRER. Why Did the FDA Investigate?. Investigated the possible formation of furan in apple juice by ionizing radiation

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Analysis of Furan in Food

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  1. Analysis of Furan in Food Kim M. Morehouse Patricia J. Nyman Timothy P. McNeal Gracia A. Perfetti FDA/CFSAN/OFAS/DCRER

  2. Why Did the FDA Investigate? • Investigated the possible formation of furan in apple juice by ionizing radiation • Noted that heating the samples increased the amount of furan • Pasteurized apple juice was found to contain furan, whereas homemade juice did not

  3. Initial Survey of Foods for Furan • Random sampling of heat treated products • Pasteurized, canned, bottled products • Quick semi-quantitative determination

  4. Chemical Analysis • Static headspace sampling • Gas chromatography with mass selective detection • Quantitation • Stable isotope dilution and standard addition with known amounts of furan • Corrects for matrix effect during vapor phase partitioning • In-house peer verified method • Participating in round robin (in progress)

  5. Sample Preparation • Liquids: 10 g of sample • Solids and semi-solids: 5 g of sample and 5 g of water • Homogenization, on ice, for solid and semi-solid samples as needed • Blender • Tissue homogenizer • Vortex samples to ensure adequate mixing of standards with the sample • Limits of quantitation • Liquids: 2 ng/g • Solids: 5 ng/g

  6. Food Survey • Foods selected based on initial survey, literature reports, as well as the USDA food consumption data base • For each food, analyzed two or three brands, and two lots per brand

  7. Furan in Infant Formulas (ng/g) • Powder* n.d.-2 • Concentrate* n.d.-15 • Ready to feed n.d.-13 * Prepared according to label directions

  8. Furan in Baby Foods (ng/g) • Apple juice 2-8 • Applesauce 4-5 • Pears 4-6 • Bananas 15-30 • Chicken dinner 15-46 • Carrots 20-50 • Green beans 34-72 • Squash 38-57 • Garden vegetables 50-110 • Sweet potatoes 65-110

  9. Furan in Adult Foods (ng/g) • Bread n.d.- <2 • Juices (various) nd-4 • Peanut butter 6-8 • Coffee, instant, prepared <2-7 • Coffee, fresh brewed 30-50 • Chicken broth 7-15 • Canned tuna <5-7 • Canned meats <5-40 • Canned vegetables <5-40 • Pasta sauce and canned pasta <5-40 • Baked beans and chili 35-120 • Soups 50-125

  10. No Furan Detected • Milk • Margarine • Mayonnaise • Yogurt • Sour cream • Cottage cheese • Pasteurized eggs • Potato chips

  11. Effect of Cooking on Furan Levels in Various Foods

  12. Ongoing • Analysis of more foods • Based on the USDA food consumption data base • Higher use foods • Foods reported in literature to contain furan • Continue to investigate the effects of heating on the concentration of furan

  13. More Information • Link to website for method: http://www.cfsan.fda.gov/~dms/furan.html • Link to website for foods analyzed: http://www.cfsan.fda.gov/~dms/furandat.html

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