Furan in food - a review

Janka Vranová and Zuzana Ciesarová
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Janka Vranová: Food Research Institute, Bratislava, Slovak Republic
Zuzana Ciesarová: Food Research Institute, Bratislava, Slovak Republic

Czech Journal of Food Sciences, 2009, vol. 27, issue 1, 1-10

Abstract: Furan and its derivatives were identified in a small number of heat-treated foods back in the 60's and 70's. In May 2004, US Food and Drug Administration published a report on the occurrence of parent furan in a number of thermally treated foods. Since furan has been classified as "possibly carcinogenic to human" by IARC, a great concern has been addressed to the analysis of this substance naturally-occurring in food. This paper gives a short overview on the mechanistic pathways of the parent furan formation in food by degradation of amino acids and/or reducing sugars, and oxidation of ascorbic acid and poly-unsaturated acids which can be induced by thermal or irradiation treatments; further, it deals with the metabolism and toxicology of furan as well as with the comparison of the methods of furan determination.

Keywords: furan; heat processing contaminants; headspace; solid-phase microextraction; mechanisms of furan formation (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:1:id:2843-cjfs

DOI: 10.17221/2843-CJFS

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